Cooking Tips and Substitutions
Did you know that much of the unhealthy fat and processed flour in many recipes can be replaced with the good fats and fiber of flaxseed. Read On!
Add extra texture, moistness and a pleasant, nutty flavor to your baked recipes with flaxseed.
Replace fat: Include the good fats in flax in your recipes by substituting 3 Tbsp. of ground flaxseed for 1 Tbsp. of margarine, butter or cooking oil. Flax can be substituted for all or part of the fat, depending on the recipe. Remember that baking with flax as a fat substitute will cause baked goods to brown more quickly.
Replace highly processed flour: Flaxseed is typically 40% fat, but you can replace up to 15% of the flour in recipes with milled (ground) flax without adjusting the amount or kind of fat. Ground flax actually enhances the flavor, appearance and food value of baked goods. Flaxseed contains NO GLUTEN for those with gluten intolerance. Increase yeast by 25% when replacing flour with ground flax.
Replace eggs: Substitute a ground flaxseed/water mixture for eggs in recipes such as pancakes, muffins and cookies. For each egg, let 1 Tbsp ground flax sit in 3 Tbsp water for a few minutes. Note that this will result in a somewhat chewier version of the recipe with less volume