Flaxseed is a powerful ingredient for bakers looking to reduce calories without sacrificing texture.
A nutrient-dense powerhouse offering soluble fiber, alpha-linolenic acid, and https://drdard.ir/8-properties-of-flax-seeds/ (click the following internet site) 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.
One flax egg substitution works seamlessly in nearly all standard baking recipes.
To cut fat, swap ¼ cup oil or butter with 3 tbsp ground flaxseed and a splash of water.
Keep in mind that flaxseed adds a slightly nutty flavor and a darker hue to your baked goods.
It complements cinnamon, nutmeg, and bran-based goods but can make delicate cakes look less pale.
Flaxseed’s high water retention means adding 1–2 extra tbsp of milk, water, or applesauce helps.
Flaxseed-based goods bake faster—start testing 3–5 minutes before the recipe suggests.
Through trial and adjustment, flaxseed enables guilt-free baking with rich, satisfying results