Take 1/4th cup of flax seeds and grind them to a fine powder or meal or flour like consistency. Use a good quality grinder. I use my cuisineart spice grinder.

One Fouth of a cup (1/4) of flax seeds will yield approximately 1/2 cup of FLAX MEAL or flour.

Store it in an AIR TIGHT container or jar, in the refrigerator.

Egg = 1 tbsp Flax Meal dissolved in 3 tbsp warm water.

Eggs = 2 tbsp Flax Meal dissolved in 6 tbsp warm water.

Eggs = 3 tbsp Flax Meal dissolved in 9 tbsp warm water.

Let it sit for 3-4 minutes. You will notice that the mixture turns into a kind of JELLY in texture, which is ready to be used to substitute eggs in the recipe.

When you are following a recipe to bake cookies, muffins, pan cakes, waffles, brownies or biscottis, this is what needs to be done.

The recipe "reads"- add eggs now and at that point you will add the Flax Meal Jelly.

That's it! You will follow the rest of the recipe as is, substituting eggs with the FLAX JELLY.

Bake as per the instructions given.

Nothing else changes in the recipe.

You may use either brown or golden color flax seeds. It doesn't matter.

The texture of the baked product will be slightly different from the original, since eggs add lightness also to the baked goods. Nonetheless, I have never had my family complaining about it.

Enjoy going EGGLESS with your bakes now.