2/3 cup Flax Seeds, Raw and unprocessed
6 cups water
That’s all you need to prepare the meringue.
Tip: Make sure to strain out gel as soon as it is done or else it will get more thicker and you won’t be able to strain.
Through this video demonstration, learn how to make Flax Seeds Gel and turning Flax Gel into Meringue!
1/4 CUP FLAX GEL + 1 TBSP EGG REPLACE POWDER = 1 LARGE EGG
WHIP IT AND FLAVOR IT UP!
These days, I keep Flax Gel in my freezer all the time. I use it in my all baked desserts whether it is cake, cookies and much more.
I have been using Flax seeds in baking to replace eggs for many years now but there was only one problem that flax seeds would make end product little hard after refrigerating or the next day. With Flax Gel, no problem even though it is derived from the same product.
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