What unexpected product will replace eggs in baking: life hack from an expert

You don't need to add eggs to baking dough to make it have the perfect consistency. There is a much healthier product that is now actively used in the preparation of yogurt, salads, and various desserts. It's a real superfood – you should definitely add it to your diet. This product is flaxseed.

Nutritionist marafon_strunkosty talked about the properties of flax and how it can replace eggs in baking on her Instagram page.

General vitaminization of the body is not the only reason flax seeds are popular. Nutritionists note that these grains help in the fight against obesity.

Flax in baking

Flaxseed is a great substitute for eggs in baking. Just one tablespoon of flaxseed flour mixed with three tablespoons of water is equal to one chicken egg. You can also add the seeds to a blender to make a smoothie. The high content of fiber and healthy fats will make you feel fuller for longer.

How to use flaxseeds correctly:

It is better to buy such seeds in a package, not in bulk. Do not choose a product that has already been ground: after grinding, oil begins to be released from it, which quickly oxidizes and within a week the mixture begins to taste bitter. Therefore, you need to grind the seeds before eating them.

The idea of making bread with flax came from Natalia Suprun. Published on her Facebook page.

Ingredients for the dough:

• sourdough starter - 180 g
• water - 180 g
• flour

Method of preparation of the dough:

1. Combine all the ingredients.

2. Leave for 2 hours in a warm place.

Ingredients for the dough:

• kefir - 550 g
• salt - 1 tsp
• flour - 200 g

Knead and leave for 15 minutes

Additional ingredients for the dough:

• honey - 2 tbsp.
• flour - 600-700 g

Knead and leave in a warm place for 2 hours.

Then add:

• spelt bran - 50 g
• onion - 50 g
• lard - 50 g
• flax seeds - 30 g
• olive oil - 2 tbsp. 

Method of preparation:

1. Knead the dough.

2. Leave in a warm place for an hour.

3. Bake on steam for 20 minutes at 180 degrees, then without steam at 170 degrees until tender.