Bakers seeking healthier options can rely on flaxseed to cut calories while maintaining rich, satisfying texture.
A nutrient-dense powerhouse offering soluble fiber, alpha-linolenic acid, and plant protein, ground flaxseed can replace some of the fat and eggs traditionally used in baked goods.
Combining flaxseed with water creates a sticky gel that replicates the function of eggs and fats.
You can swap in flaxseed for as much as 50% of the oil or butter in muffins, cookies, and yeast-free breads.
For best results, mix 1 tbsp flaxseed meal with 3 tbsp water and allow 5–10 minutes to gel.
This flax egg can replace one egg in most recipes.
For fat substitution, replace each quarter cup of oil or butter with three tablespoons of ground flaxseed mixed with a bit of water.
Keep in mind that flaxseed adds a slightly nutty flavor and a darker hue to your baked goods.
This works well in whole grain or spiced recipes but may alter the appearance of lighter treats.
Flaxseed’s high water retention means adding 1–2 extra tbsp of milk, water, https://drdard.ir/8-properties-of-flax-seeds/ [click for info] or applesauce helps.
Avoid overcooking; insert a toothpick earlier to preserve moistness and tenderness.
With a little experimentation, flaxseed can help you create healthier versions of your favorite treats that still feel indulgent and moist
