We’ve already discussed some of the benefits of flax seeds and ground flax. One of the unique things about ground flax is that it can be used as an egg substitute in recipes. I only became aware of this myself recently but I find it fascinating.
1TBSP of ground flax + 3TBSP of water
Mix and it will form a binder similar to how an egg will bind ingredients together.
My research tells me that it can be used in whatever you use an egg binder in, such as cookies and baked goods for example.
I haven’t tried this trick yet myself, so I can’t tell you my thoughts on the results. But I do have a couple ideas swirling around in my head that I’m pretty curious to try out.
I like the concept of using this method because in one swoop it can eliminate a good bit of calories, fat, and cholesterol from a recipe. Eggs are not horrible and I am not an egg hater, so let’s not mistake what I’m trying to convey here. My point is merely, if you’re going to make cookies, why not try to make them just a bit healthier? By using this method you’re taking away the yuckies of an egg and adding in the properties of good Omega 3s.
Sounds like a winner to me! I’m pretty anxious to give this a try!