How to Use Flax and Chia Seed Eggs in Baking: Tips and Classic Cake Making Recipe Reinventions

In the realm of vegan and vegetarian baking, flaxseed and chia seed eggs are quite popular alternatives to traditional chicken eggs. For the skeptic, it's true that these egg replacers may not yield the same results as their animal-based counterparts, but they certainly are a good enough option for those who want to embrace a plant-based lifestyle by choice or due to cultural and religious restrictions.

You may already have flaxseed and chia seeds in your kitchen, and if not, they'll be easily available in your closest supermarket. To make these egg substitutes, all you have to do is grind the flaxseeds or chia seeds and then mix them in water. In just a matter of minutes, you'll see that the mixture has turned into a gel, which basically mimics the binding characteristics of eggs. So, use them freely in batters and doughs to make pancakes, cakes, muffins, and breads.

Vegan Cinnamon Doughnuts

Ingredients:

• 600 gm flour
• 2 sachets dry active yeast
• 75 gm caster sugar
• 330 ml lukewarm plant milk
• 100 gm melted vegan butter
• 2 tbsp flaxseed
• ½ tsp salt

Instructions:

Combine 2 tablespoons of flaxseed with about 4 tablespoons of water, and set aside.

Sprinkle both sachets of active dry yeast over the lukewarm plant milk. Add sugar to it too because that will help the yeast bloom. Cover the container with a warm towel and let it rest for 10 minutes.

Sieve the flour and salt in a large and flat vessel, then create a well in the middle.

Add the melted vegan butter, the yeasted plant milk, and the flax egg to this, then mix and knead to form a dough.

Cover the dough with a damp kitchen towel and let it rest and rise for an hour.

Then push the air out of the dough, and create little doughnuts of your desired shape and size. Let them proof for a second time for about half an hour on a parchment paper lined baking sheet.

Then fry them until golden brown on both sides.

Immediately coat them in a mixture of powdered sugar and cinnamon, then serve. You can also create a chocolate coating or simple sugar glaze for the doughnuts if you like.

Banana Bread

Ingredients:

• 4 ripe bananas, mashed
• 250 gm flour
• 100 gm brown sugar
• 180 ml almond milk
• 60 ml melted coconut oil
• 60 ml maple syrup
• 30 gm chia seeds
• 2 tsp baking powder
• ½ tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ¼ tsp allspice
• ¼ tsp sea salt
• 1 tbsp lemon juice

Instructions:

First make the vegan buttermilk by mixing lemon juice (or apple cider vinegar) into the plant milk. Leave this mixture for 15 minutes.

Preheat the oven to 190 C and prepare a bread loaf by lining it with parchment paper.

Combine the mashed bananas, coconut oil, brown sugar, maple syrup, vanilla, chia seeds, and the vegan buttermilk in a bowl. Mix well to get a cohesive mixture.

Sift the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and sea salt, then add it to the wet ingredients. Fold using a spatula.

Transfer the banana bread batter into the prepared loaf tin, and bake for 55 minutes or slightly more.

Once done, take it out of the oven and let it come down to room temperature.

Vegan Pancakes

Ingredients:

• 125 g flour
• 240 ml non-dairy milk
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 tbsp ground flaxseed
• 1 tsp apple cider vinegar
• 1 tbsp sugar
• 2 tbsp neutral oil

Instructions:

If you want to use minimal utensils and want to put in the least amount of effort, then chuck all the ingredients in a food processor and blend.

Then cook the pancakes as you would on a warm skillet or pan.

Add fruits or chocolate chips if you desire, or else have them plain with some pure maple syrup and vegan butter.