Using Flaxseed to Replace Eggs

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Why?

Flaxseeds are full of beneficial nutrients and this is a great way to get them into your diet.  The flaxseed has a coating which contains a gum.  When the seeds are ground and whisked with water they form a gelatinous substance which works in baked goods just like eggs.

Nutrients

Flaxseeds are a rich source of alpha-linolenic acid which is an omega-3 essential fatty acid.  Omega-3 essential fatty acids protect against heart disease and arthritis.  2 tbsp flaxseed contain 2400mg of alpha-linolenic acid.

Flaxseeds also contain lignans.  Lignans are a chemical compound found in plants which act as an antioxidant and may have some cancer protection properties.

2 tbsp of flax contain 4g of fibre, equivalent to 1½ cups cooked oatmeal.  Fibre is essential for colon health and lowers levels of harmful LDL cholesterol while maintaining levels of healthy HDL cholesterol.

How to Use

Flaxseed has a mild nutty flavour so use it in baked goods that are nuttier such as bran muffins, breads and oatmeal cookies.

You need to grind the flaxseed into a fine powder using a coffee or spice grinder and then simply mix with water.  Add flax eggs to the recipe just like you would regular eggs.

To replace one egg

  • 1 tablespoon ground flaxseeds
  • 3 tablespoons water (or other liquid)
  • Stir together until thick and gelatinous.

You can also use whole flaxseeds

  • 1 tablespoon whole flaxseeds
  • 4 tablespoons water (or other liquid)
  • Process seeds in a blender to a fine meal, add liquid and blend well.

Buying/Storing Flaxseeds

You can purchase ready ground flaxseed in your grocery store.  However, it is much better to buy the whole seeds and grind them as and when you need them.  This preserves the omega-3 essential fats.  Ready ground seeds may go rancid more quickly and you have no idea how long they have been stored by the manufacturer and the grocery store.  Store your flaxseeds in a well-sealed container in the fridge.

You can make a bigger batch of flaxseed egg replacer by increasing the ingredient amounts and this can be stored in the refrigerator for up to two weeks.

Categories: Uncategorised

Author: Tracy

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