If you’re someone who doesn’t eat or cook with eggs or someone who just wants to reap the many benefits of chia seeds (see our previous blog post about the benefits of chia seeds for more info), try replacing eggs with chia seeds! Turns out the mucilage chia seeds create when ground and soaked in liquid serve as a perfect “binder ingredient” just like eggs do! When included in your recipe to make cake, cookies, pancakes or whatever, the chia seed mucilage pulls together when heated!
Side Note: Buy the white chia seeds if you do not want them to be visible in your finished product. Darker chia seeds will accomplish the same result, but you may be able to see little speckles in your baked goods!
3 tablespoons of water + 1 tablespoon of chia seeds = 1 egg
1. Mix the chia seeds and the water together.
2. Let the mixture sit in the refrigerator until it forms a goopy texture (mucilage). Note: The more water/ chia seeds you mix together, the longer it will take to form the goopy texture. 3 tablespoons of water + 1 tablespoon of chia seeds should only take about 10 minutes.
3. Use the mixture as an egg replacement and enjoy!