In an effort to buy less every week, I can occasionally find myself out of ingredients I might need – or out of food in general and needing to whip up a quick snack type food (such as our healthy muesli bars) to keep the family going for just a bit longer. When I’m out of eggs, I just mix up a Chia Egg and it does the trick!
Now obviously I’m not recommending these for your craving of kale and scrambled eggs or lemon meringue pie, but they do work fine for baking, and are an absolute life saver for families who may have a child with an egg allergy.
Chia Seeds are also a great source of fibre, high in protein and a great source of Omega 3 fatty acids – so why not add them in to your baking and see if you can’t go just one more day without doing the shopping!
All you need is 1 Tbs of Chia Seeds – which are available in bulk at produce stores, and three table spoons of water (per egg) – simply mix together and leave for 2 minutes. Once congealed you can add in place of the egg in your recipe.