Wednesday, June 10, 2009

Flaxseed: Egg and Fat Substitutes

Substituting Fat: – 3 Tablespoons ground Omega Golden Flax Seed = 1 Tablespoon Margarine, butter or cooking oil. Substitute for all or some of the fat depending on the recipe.To substitute for all of the fat with flax seed, increase liquid by 75% as ground flax seed absorbs liquid. Baked goods brown more quickly.

Substituting Eggs: – 1 Tablespoon of ground Omega Golden Flax Seed plus 3 tablespoons water for each egg.
Substitute a 1:3 ratio of ground flaxseed and water mixture for each egg in recipes for pancakes, muffins and cookies. Allow to sit for several minutes before adding to your recipe.


No comments:

Post a Comment