Tuesday, September 18, 2007

Vegan Baking and Flax Seeds

I have learned to veganize any recipe by simply getting rid of the eggs and replacing them with delicious, nutritious and cheap flax seeds. In traditional baking, you need eggs for binding and texture but not for the taste, who wants eggs with their lemon cake? So, even if you are not vegan, take my advice, 1 tablespoon of flax seeds (whole flax) and 3 tablespoons of water equals to one egg. My famous banana bread have up to 4 flax-eggs and it still works perfect.

You can add the flax with water in a blender and continue adding your wet ingredients for even mixing. It also works great with recipes that need oil...Since we are baking vegan, go ahead and drop that butter and add some canola oil...Oatmeal cookies, breads, muffins, pancakes, even FRENCH TOAST!

Why are they good for you?
Flaxseeds are known as Linum usitatissimum, meaning "most useful." They are rich in Omega 3 fatty acids, protect against cancer, help healthy digestion, control against high blood pressure, are great for skin, add shine to your hair and sooo much more!

1 comment:

Anonymous said...

Sounds like a great idea, and I am going to try it. The nutritional value of flax seeds though is only availble if it can be digested, and our bodies cannot digest whole flax seeds...