Fit Foodie Finds · by Emily Richter
How to Make a Flax Egg
NUTRITION · PER SERVING15M COOK
CAL 57%·PRO 78%
CARBS 64G23% OF CAL
57G FIBER0G ADDED3G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 88G70% OF CAL
8G SAT80G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple egg substitute made from ground flax seeds and water, used in vegan baking. It binds ingredients together in cakes, cookies, and other baked goods without eggs.
component⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup flaxseed
- Flax Egg
- 1 tablespoon flaxseed meal
- 3 tablespoons warm water
At a glance
PER SERVING · TIME 15M
CAL 57%·PRO 78%
CARBS 64G23% OF CAL
57G FIBER0G ADDED3G INTRINSIC5G OTHER3G TOTAL SUGAR
FAT 88G70% OF CAL
8G SAT80G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 68mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1735mg
- Calcium
- 540mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.