From time to time, I get this NEED to bake. It’s like a primal urge – and there’s really no stopping me. Deep down, there’s just something so satisfying about mushing things around in a bowl, putting them in an oven, then magically pulling out a tray of fragrant warm delicious comfort in less than an hour. Especially with the cool turn of fall nipping at our heels, I’ve got to admit: I’m looking at you, oven.
One thing I’m not so into, however, is comprising excellent energy, health, and the fit of my favorite jeans simply for the sake of being compliant to my flavor-fueled urges. So I cheat. I use a medley of tricks and sneaky substitutions to make my baked recipes something that are… dare I say… beneficial. One of my favorite baking facelifts is to replace eggs with “superseeds” like flax or chia, which are full of omega fats, fiber, protein and minerals. I swear: your muffins don’t know the difference.
The egg replacement formula:
2 Eggs = 1/3 cup water + 2 Tbsp ground flax seed powder or chia seed powder
Simply combine the water and the seeds, and wait for 15 minutes to form a thick gel.
Wanna see how it works? I made this little video with Navitas Naturals, my superfood company crush, who offers an organic sprouted flaxseed powder and sprouted chia seed powder. Of course, using a coffee grinder to mill whole flaxseed or chia into a fine powder will work just as well.
