It's no surprise to anyone who follows my blog that cake features high on my list of favourite things! When I first went dairy free, I still used eggs in my recipes but this changed once I turned to eating a plant based diet. The question was, how to still make good cake when it was both dairy and egg free?
I soon discovered there are many different alternatives which yield awesomely delicious results. Many of my recipes actually don't need a direct egg replacement, but when required, a flax egg comes to the rescue.
A flax egg is very simple to make, so don't be put off if a recipe asks for one. Just mix one tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl and leave to thicken for 5 minutes or so. You will end up with a thick, gloopy mix, similar to a whisked egg. It doesn't look that appetising, but you won't notice it once added to your recipe.
Flaxseed, otherwise known as linseed, is a tiny powerhouse of plant based nutrients; if you haven't yet discovered these seeds, then you really might want to! Packed full of super healthy essential omega 3 fatty acids, flaxseeds are also a fabulous source of complete plant protein, minerals like manganese and magnesium as well as some of the B vitamins and phytonutrients called lignans that act as anti-oxidants and help to balance hormones. On top of that is the fibre; packed with soluble and insoluble fibre, flaxseeds not only keep you regular but also feed friendly gut bacteria (a pre-biotic), so promoting gut health. All that fibre also helps to steady blood sugar levels and fills you up too. So much goodness in one little seed! But a word of warning - if you are not used to a high fibre diet, then go easy to start off with and have a little at a time, building up slowly otherwise your gut might get a bit overwhelmed!
To get the nutritional benefits, flaxseed need to be ground as the tough outer coating is too much for our digestive systems to crack into properly. You can buy it ready ground, but many products are quite expensive, and once ground the seeds start to lose some of their nutritional powers. So it's much better to grind your own in small batches, then keep them in the fridge ready for use. You will need a coffee grinder or high-speed blender for this - an average food processor just isn't up to the job! I do a small batch at a time in my NutriBlend and store them in an old jam jar.
So what else can you use flaxseed in apart from cake? Lots of things - here's a few suggestions:
- in raw snacks and cakes
- sprinkled on breakfast cereals
- on yoghurt
- added to a crumble topping
- as a binder for pastry
- added to smoothies
- thicken soups or stews
- in homemade bread or crackers
Flaxseed oil also has some amazing nutritional uses, but that's a blog post for another day! In the meantime, why not grab some flaxseed the next time you're shopping and add it into your daily diet. Let me know how you get on!