Not being able to eat eggs can be a real bummer - for me, sometimes I can eat an egg and be absolutely fine, but sometimes I'll react badly and flare. Luckily, there has long been a very good, natural (and vegan) egg substitute which works really well. Granted it won't give you the fluffy whipped soft peaks that a happy hen's daily lay would, you can't make a mousse with it and I wouldn't bother trying to scramble it... but when it comes to baking a cake, making pancakes, brownies, biscuits, cookies and crackers, it's a pretty failsafe stand in.
Makes 1 egg
-Blend/grind the flaxseeds to a rough powder.
-Place in a bowl, add the water and stir to combine.
-Leave for 2 minutes before using.
NB: It is better to buy whole flax/linseeds and grind them yourself; the pre-ground ones can go rancid quickly if not stored properly.