Flax "Eggs"

Makes: Equivalent of 6 eggs. (3 tbsp. = 1 egg)
*Vegan

This egg substitute should only be used for baking...

1/3 c. whole flax seeds (These can be bought on-line; Ingles’ also sells them in the salad section.)
1 c. water

1. In a blender or food processor, blend seeds to an even meal.
2. Slowly add water while blending. Blend until mixture resembles a thick milkshake.
3. Transfer to a sealable container and store in the refrigerator. You may strain to remove bits of husks.
4. Flax eggs will keep for 3-6 days.