Cooking with Flax

It is safe to use whole flax seeds or flax seed meal in batters, doughs and main dishes that are to be cooked. Although composed of so much oil, both whole flax seeds and flax seed meal are stable at temperatures used to bake batters and doughs, such as muffins or breads, according to several studies. You can add flax seeds, in whole form, and as flax meal, to casseroles, such as pasta dishes and meat loaves, or use it in breadings on meats to be baked.

Flax seed can stand in for all of the oil or shortening called for in a recipe because of its high oil content. If a recipe calls for 1/3 c of oil, use 1 c of milled flax seed to replace the oil — a 3:1 substitution ratio. When flax seed is used instead of oil, baked goods tend to brown more rapidly.

Flax Seed Replaces Eggs

Vegetarians substitute a flax seed mixture for eggs in selected recipes like pancakes, muffins and cookies. These baked goods are slightly gummier and chewier than normal, and the volume is decreased. When using the substitution formula, test a recipe first to determine if it meets your expectations.

The formula is:15 mL (1 tbsp) milled flax, plus 45 mL (3 tbsp water) = 1 egg.

Mix milled flax seed and water in a small bowl and let sit for 1 to 2 minutes. Add to recipe as you would an egg.

Flax Family Favourites cookbook

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