Vegan Egg Substitutes Part Two – Chia Seeds

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Ground chia seeds

Chia seeds make an excellent substitute for eggs in many recipes. When water is added to ground chia seeds they produce mucilage (fun goo) that binds everything together nicely. They are gluten-free, have an earthy, almost nutty flavour and add a lot of bulk and texture to a mixture. Unlike many chemical vegan egg replacers, they also add nutritional value to your food. I have had particular success with chia in things like pastry, brownies and biscuits. I wouldn’t try to use it for anything that I want to be light or crumbly however.

Recipe Notes

You can buy whole chia seeds and grind them yourself to make this recipe. The resulting chia meal will be nice and fresh and can then be stored in an airtight container in the freezer for up to a year. To grind them, you will need something that can cope with tiny seeds. I tried to use my food processor after reading that you could but it didn’t work at all – it just made a mess. I imagine a mortar and pestle would work but given that Sainsburys sells huge bags of pre-ground chia seed meal this sounds far too much like hard work to me.

Chia is such a good binder that I have found myself needing less of it than some recipes have stated. Again, it’s a matter of playing around and figuring out what works for you.

Ingredients (To substitute 1 medium egg)

  • 1 level tablespoon ground chia seeds
  • 3 tablespoons water

Method

  1. Mix the chia seeds and water in a bowl.
  2. Cover and leave somewhere the cat can’t get at it for 5-10 minutes. Once it is done, the consistency should be similar to an egg.
  3. Use in place of eggs in recipes.
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Chia + Water = Goo

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2 thoughts on “Vegan Egg Substitutes Part Two – Chia Seeds

  1. Pingback: Vegan Egg Substitutes Part One – Science! | Freedom From Free From

  2. Pingback: Cherry Bakewell Traybake | Freedom From Free From

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