If you ever want to substitute eggs in a baking recipe, use 1 tablespoon ground flaxseed with 3 tablespoons warm water, per egg. Whip using in a blender, immersion blender or food processor until it reaches a creamy, egg yolk consistency. Great when baking for vegan friends or if you find yourself out of eggs.

—Alison, This Homemade Life

This blog is made possible by your support (thank you), select brand partnerships, advertisements, and affiliate links to items I love and use. READ MORE >