Last time while I was discussing about egg replacers I use, I wrote about flax seeds. Flax seeds or flax meal is used in recipes to replace eggs. The main draw back of using flax seeds is that the flavour of flax seeds dominate the taste and there will be speckles of flax seeds in the final dish. So I use it only in bakes which include nuts so that the crunch of flax seeds mixes with the nuts and will not be traceable. Last month while I was reading about flax seeds, I came across this flax gel. This is extracted from flax seeds and so it can be an effective as an egg replacer and as the flax seeds are filtered the speckles will not be there in the final dish. I love experimenting with various egg replacers and this flax seed gel sounded so interesting. So on a fine day, I prepared the gel, froze them into cubes and set it in the freezer. Yesterday, I tried a cake recipe with this gel. After two tries I baked a cake which was soft, moist and very tasty with out any flavour of the flax seeds. I was quite happy with it. I just wanted to share my experiment with you all. Will write about the cake in next post. You need to read the original post at Vegan Baking to know more about the properties of flax seeds and how they work as egg replacers. Flax gel works as a great binding ingredient in the recipe, but it doesn’t provide structure. So if you are using the gel instead of an egg, you need to add 1/4 th cup of flour extra to the recipe to provide structure. Otherwise you will end with a fudgy cake. ( I learnt this while making the first cake)
You will need five tablespoons of flax seeds and 3 cups of water to make the gel. You will get approximately 30 cubes which can be used instead of five eggs. Let us take a look at how to make the gel.
In a sauce pan add three cups of water and five tablespoons of flax seeds and bring to boil. Switch flame to medium low and let it boil for 15-20 minutes.
You will get a thick liquid with gel like substance floating in it.
Pour the liquid along with the seeds into a metal strainer.
With a spoon press the flax seeds so that the gel falls into the bowl. This gel is so hard to work with. It doesn’t break. If you lift the spoon the whole mass comes out.
This is the gel after you remove the seeds.
Pour it in a plate and allow it to cool completely.
Flax gel cannot be measured using a spoon. You can never remove a tablespoon from the whole mass. So we need to freeze it into cubes in an ice cube tray. My ice cube tray holds one teaspoon of liquid. So three of the cubes will make a table spoon. For one egg you need to use 2 tablespoons of the gel. So you need to use 6 cubes instead of an egg in the recipe.
The original post used a syringe to fill the trays but as I didn’t have a syringe, I went for my disposable piping bag. Fill ht bag with the gel.
Make a small cut and fill each cube mould with the gel. It is pretty easy to pipe.
I got 32 cubes.
Freeze them until hard and easy to remove.
Remove the cubes and store it in ziplock bag. Place it in the freezer.
This is the caramel cake I made with this gel. The texture was very nice. It was moist and didn’t have the after taste of flax seeds. I will be using it again.
My other posts in the Baking Basics Series:
- Homemade Pan Release
- Ingredient Substitutes
- Eggless Baking
- Flax Gel
- Dark Chocolate Ganache
- American Butter Cream
- Homemade Veg Fondant- Gelatin Free
- How to do Frozen Butter Cream Transfer / FBCT
- Italian Meringue Buttercream
- Homemade Mascarpone Cheese