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.