“Your greatest health benefit is from ground flaxseeds.”
– David W. Grotto, RD, LDN (101 Foods That Could Save Your Life!)
Ground flaxseeds are a wonderful addition to breads, muffins, pancakes, cookies, and even some cakes. As well as being a great binder, it’s a nutritional powerhouse, and adds a pleasant earthy flavour. For these reasons, it is my favorite egg replacer.
People seem to have different ideas on how to construct a flax-egg. Here’s mine.
Combine 1 tablespoon of ground flaxseed and 3 tablespoons of hot tap water, let stand for about 5 minutes, then beat until the mixture is thick and gelatinous. Makes the equivalent to 1 egg… Those old fashioned egg beaters are really good for this, and can be found for cheap in thrift stores.
Things to know…
When choosing ground flaxseeds, remember that they will bring a “healthy” taste and texture, so you may want to be selective with your recipes. For example, as marvelous as it is in banana bread, oatmeal cookies, or a blueberry bundt. I would leave it out of a lemon loaf, sugar cookies, or a white birthday cake. You get the idea.