Finding a suitable egg substitute for vegan baking can be challenging. Eggs contribute to binding, moisture, and structure in recipes, so it’s crucial to select alternatives that emulate these properties. A popular substitute, aquafaba, can mimic egg whites, while ground flax seeds provide a gel-like texture. Combining these two ingredients results in Flaxaba eggs, a hybrid that enhances both moisture and binding, thus improving the texture and quality of baked goods. To make Flaxaba eggs, mix one tablespoon of ground flax seed with three tablespoons of aquafaba and let it sit until thickened, equivalent to one egg in recipes.
The ultimate egg substitute for vegan baking is the combination of aquafaba and ground flaxseeds, called Flaxaba eggs, providing moisture and structure.
Flaxaba eggs strike a balance between the moisture of aquafaba and the binding properties of flax, leading to soft, chewy baked goods.
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