A friend of mine just asked me: 'Can I use flax seed meal as an egg substitute? Is that even possible? Great question. Some people really see the recipe as the way it has to be, but with such a high-quality substitute that is much healthier and doesn't have the food-safety concern of Salmonella enterocolitis (Salmonellosis)
No need to keep eggs in the fridge for baking when Flax is cheaper, healthier, a great source of Omega-3 fatty acids, essential fiber and protein, without the risk of salmonella, as are a concern with eggs--especially those from factory farms as is the case with the majority of eggs consumed in the United States.
each Tablespoon of ground* Flax, or "Flax Meal" provides, according to: Nutritiondata.self.com , 1600 mg Omega-3, 2g of cancer preventing Fiber and 1g Protein with only 37 calories.
*I have an inexpensive "coffee-grinder" that I only use for the purpose of grinding flax.
--> For baking, instead of each egg, substitute:
1 Tablespoon ground Flax
3 Tbs Water (or Almond/Walnut/or Soy milk)
Ground flaxseed has many uses, such as in soy/coconut yogurt, mixed with some water and dabbed onto a pizza crust or on the top of bread will help to create a browning effect in the oven. It is also useful in smoothies, such as:
1 cup (or so) Kale, just the leaves, setting thick stems aside for other use
1-2 bananas fresh, ripe ( or frozen over-ripe bananas, saved for such use)
1 apple, de-cored or 1 orange
Blend well with just a couple cups of water, just enough to keep things moving. Add a couple tablespoons of ground flaxseed as desired.
Note:Since Flax is so high in Omega-3, if you grind it (i.e. make Flax Meal) find an empty jar to re-use and store in the fridge to keep it fresh.
Grinding the flax will puff it up, slightly increasing its volume, so measuring a tablespoon of ground (unpacked) flax will have 1600mg Omega-3/37 Calories vs 2300mg/55 Calories in whole/non-ground flaxseed, which may be more important if making large batches of egg-free baked treats.