By Gillian B
Whether you are vegan, or you or someone you are feeding has food sensitivities, sometimes you do not want to use eggs. Whatever the reason, I have an egg replacement solution — and it is so simple!
Anywhere you see eggs used as a binder in a recipe (to keep ingredients together), such as in a healthy muffin recipe, you can use this little trick to replace the eggs and bake delicious treats that everyone can enjoy!
P.S.: This is a video that I shot several years ago when I was just getting my YouTube account going. Oh, how much I have grown!
https://youtu.be/7i_l2Vk8O2Q
You can use either chia seeds or flax seeds for the egg swap, because when either is put in liquid, they puff up like the Michelin Man, and create a gel-like coating that is SO good for our digestive tract. 
This gelatinous or soluble fibre is formed when chia or flax seeds meet a liquid, and it is extremely powerful in helping the body to detoxify the hard-to-excrete substances we take in from the environment and foods we eat.
How to Make “Seed Eggs":
This gelatinous or soluble fibre is formed when chia or flax seeds meet a liquid, and it is extremely powerful in helping the body to detoxify the hard-to-excrete substances we take in from the environment and foods we eat.
How to Make “Seed Eggs":
- Mix 1 tbsp of flax or chia seeds with 3 tbsp water or nut milk and leave it for a 5-10 minutes to set up into a gel.
- Mix into your recipe just as you would a real egg.
- Souffles
- Meringues
- Omelettes
- Anywhere real eggs are the base of a recipe, the structure, or they are used to fluff up ingredients.
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