Tuesday, April 1, 2008

Kitchen tip -- Using ground flax in a recipe




I have enjoyed looking for simple ways to make family favorite recipes into more healthy foods. One way I have done this with baked goods is substituting freshly ground flax seed for any oil called for in the recipe.


I always keep a supply on hand, and pull it out as needed. It adds a slight nutty flavor to the recipe and adds healthy Omega 3 fatty acid as well. Here is just one of many great links on the health benefits of flax seed. I use the ground flax in place of oil or butter in baked goods. Many instructions say to triple the amount, but I have found this to be too much. I usually double the amount called for and even add a little water if it makes the recipe too dry. For example, if a recipe calls for 2 tablespoons of oil, I will use 4 tablespoons of ground flax instead.

I use this in cookies, baked oatmeal, cinnamon rolls, bread, muffins, pancakes, and any other baked good I may prepare for my family.

For more great kitchen tips check out Tammy's blog.

One more thought: I have had great success with the flax seed substitution for oil and have rarely had to adapt the recipe by adding water. The fresh ground flax has such a high oil content that it actually does a great job of making the recipes moist, and healthier. Also, I have used ground flax in place of eggs as well. One egg equals one tablespoon flax and three tablespoons water. This is something I have not done as often, but when I run out of eggs and need to make a batch of muffins this substitution has worked very well. I made some delicious apple cinnamon muffins with flax instead of eggs. I'm sure there are many other ways to get flax in your recipes, these are just a couple ways I have successfully done so.

6 comments:

Edi said...

I've also been using ground flax seed for about 6 months - usually I just add it to bread or granola that I'm making. I've been apprehensive about trying it in place of oil (I've used sugar free applesauce instead). I guess one of my worries was the dryness - but you solved that by saying you add some water. Guess I just need to try it - b/c I might be missing out on something great.

Thanks for the tip.

Guinevere Meadow said...

I'll have to give that a try. I've been hearing a lot about flax seed but didn't know how to use it. I didn't know it could be replaced for butter or oil.

Laura said...

Great information. Is there a way I could grind flax seeds without a coffee grinder? Would my food processor work?!

5intow said...

Laura,

I have always used the coffee grinder, but I would think a food processor or blender would work just as well. You can buy them pre-ground, but nothing is as fresh, oil-rich, and nutrient dense as home ground.

Here is a site that also talks about grinding it:
http://waltonfeed.com/omega/flax.html

Glad this has been helpful!
Erin

Donna said...

Hey, I wanted to tell you --- you probably already know this but-- I use this in cupcakes with egg whites and it makes for the lightest and fluffiest cakes!

My oldest son took some to a friend's house and they loved them.

Kirstin said...

That is so interesting. I sampled some ground flax seed on yogurt today at our local Costco store and it was yummy. The lady said you could use it instead of eggs or oil. Hmmmmm...I'll have to try this.