No matter how many times I check my cupboard before I bake, it seems I’m always missing an ingredient. However, next time I’m out of eggs I won’t have to worry because I’ve found an even healthier substitute: flaxseed. You only need to add 1 tablespoon of ground flaxseed to 3 tablespoons of water (or 1 tablespoon of whole flaxseed to 4 tablespoons of water) to get the same baking benefits as you would with eggs.
Photo by AlishaV/Courtesy Flickr
I already knew that flaxseed had a myriad of benefits, from protecting your colon to preventing heart disease, but I wasn’t sure whether I'd like how it tasted until last night. Eggs have always seemed like a baking staple to me, so I decided to do a taste test and see if my picky taste-buds could really enjoy egg-less baking.
Photo by Sifu Renka/Courtesy Flickr
I started with a small batch of traditional chocolate chip cookies and for the next batch I substituted my flaxseed replacement for the water. Amazingly, I actually liked the flaxseed batch better! The flaxseed chocolate chip cookies had a softer, chewier texture and a richer, nutty flavor. In fact next time I decide to bake I’m going to use flaxseed, even if my fridge is full of eggs.
Have you tried substituting flaxseed for eggs before? What are your thoughts? Share your kitchen secrets with me by leaving me a comment!
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