Unlike flax seeds, you don’t need to grind chia seeds to make a “chia egg.” This is a “just add water” situation, which makes them even easier to use than flax seeds! Chia seeds absorb water quickly and create a gelatinous texture that resembles a beaten egg.
How to Use:
- 1 tbsp chia seeds + 4 tbsp water = 1 egg
- Let sit for 5 to 10 minutes to thicken
Best in: brownies, muffins, cookies, loaf cakes
3. Aquafaba
Ok, so if you’re wondering what the heck is aquafaba, you’re not alone. If you haven’t heard of this egg substitute before, it’s the liquid from a can of chickpeas (stay with me). This “chickpea brine” made a splash on the plant-based food scene not too long ago because it was discovered that whipping this liquid created a similar consistency to meringue. Believe it or not, you can actually use aquafaba as a comparable substitute for egg whites.
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