“Your greatest health benefit is from ground flaxseeds.”
– David W. Grotto, RD, LDN (101 Foods That Could Save Your Life!)
Ground flaxseed (also known as flaxseed meal) is 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 nutty flavour.
Things to know…
- Ground flaxseed may bring a rustic taste and texture to your baked good (great for oatmeal cookies, not so great for simple sugar cookies). Use your judgement to decide if the flavour will work with your recipe.
- Flaxseed eggs do not work if the recipe is egg dominant. Examples: omelettes, angel food cakes, soufflés.
- Flaxseed eggs work best if the recipe calls for no more than 2 eggs.
- Ground flaxseed has a short shelf life. Store unused ground flaxseed in the freezer in an air tight container. Tip: ground flaxseeds can be used straight from the freezer.
Recipe Type: ingredient
Makes: the equivalent of 1 egg
- 1 tbsp Ground Flaxseed
- 3 tbsp Hot Tap Water
Combine the ground flaxseed and water, and let stand for about 5 minutes. Beat the mixture until it is thick and gelatinous (those old fashioned egg beaters are really good for this, and can be found for cheap in thrift stores).