Steps: 

• In a wide saucepan, mix in the flax seeds and water. Turn the heat on and boil on a medium heat for up to 1,5 hour.
  
• Continuously stirring in, make sure there’s no crust forming at the bottom and make sure it’s not flooding out of the pan by minimizing the heat.
• Cook the mixture until thick and ½ - ? of its original volume.
• Then strain it while hot into a strainer, but don’t throw away the pulps.
• Use the pulps into smoothies for extra protein or flax-touille.
• Reserve the water into the fridge and use this into many egg-requiring recipes. 
• (Unlike Aquafaba, this mixture can’t aerate much air and won’t form a meringue, but it’s a great binding agent).
• Enjoy!