Flax "Eggs"
1 tbsp. ground flax seed
3 tbsp. water
Heat water to almost boiling. Whisk in flax seed for one minute. Let cool and stand approximately 15 minutes until gelatinous in texture. Makes 1 egg. To make eight eggs, use 1/2 cup flax seed with 1 1/2 cups water. Keeps for 2 weeks in refrigerator.
Source: Intolerant Offspring Original
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat