• Tracey

Chia Seeds and Egg-Free Baking

Updated: Nov 19


Chia (pronounced chee-uh) seeds are rich in fiber, protein, and healthy fats, among other things. They’re really good for you! They’re also a great asset in egg-free baking because they’re hydrophilic (they love liquid). So, when combined with water, chia seeds form a gel that helps give structure to baked goods without eggs. Chia seeds are flavorless and are a good staple to have in your pantry for adding to smoothies, making puddings and pies...you get the idea. It should be noted that using chia seeds as an egg replacement can leave your baked good with dark speckles throughout, similar to poppyseeds, although sometimes, depending on what I'm making, it's not noticeable. Just use the ratio below to replace the eggs called for in your recipe. Happy egg-free baking!



Chia Egg

1 tablespoon chia seeds + 2 tablespoons warm water= 1 egg


Directions:

  1. Place your chia seeds in a small bowl, add the warm water, and stir to combine. The warmer the water, the quicker the gel will form.

  2. Once the mixture is nice and gooey (you may want to give it a few whisks with a fork to add some air), add it to your batter in place of the egg(s) and proceed with your recipe.


Disclosure: This post contains affiliate links, meaning that at no cost to you, we will earn a small commission if you click the link and make a qualifying purchase. This allows us to keep bringing great content to you on the OHK site.

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