We all have read what a valuble ingredient healthwise flax is, here is a little information
Flaxseed is also an excellent substitute for eggs in your baking
To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Stir together until thick and gelatinous.
You can also use whole flaxseeds:
1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)
Process seeds in a blender to a fine meal, add liquid and blend well.
You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.
When I make meatloaf, to make it gluten free-no cracker or bread crumbs, I add a little ground flaxseed to the mix-not too much-just a tablespoon full
and here is another link, that links you to recipes as well http://healthy-desserts.suite101.com/article.cfm/flaxseed_egg_substitute_recipe