Trying to bake egg-free but can’t figure out how everything is going to stick together? My go-to egg substitute in baking is to mix 1tbs of ground flaxseed meal with 3tbs of warm water. Let the mixture stand for about five minutes and you will see it begin to look like the texture of a whisked egg.

This replacement has been successful in baked goods like cookies, muffins, breads, and just as well in veggie patties.

Your baked goods stick together and you are getting some extra fiber!

Brands I like:

• Bob’s Red Mill Golden Flaxseed Meal
• Hodgson Mill Milled Flaxseed

Both are readily available at your local supermarket. (I was actually able to find some up in Liberty, NY…so you should be able to get it wherever you are!)

Sneak peak at some cookies I made this weekend.