I love it when this happens: Here’s a tip that is not only frugal, but has health benefits as well.
Did you know that when making simple baked goods, you can easily substitute flaxseed meal for eggs? Well, now you do! It’s an easy way to make many recipes vegan, if that’s what you’re going for, or simply to add both fiber and precious omega-3 fatty acids to your diet . . . AND the cost comparison is really impressive.
A one pound bag at my local supermarket currently rings up for $4.19, while a dozen eggs (not even the good free-range ones, either) goes for $2.20. The substitution is one tablespoon for every eggÂ in a given recipe. Let’s go ahead and double the eggs, so the price is almost exactly the same. In that one pound bag, there are 64 tablespoons of flaxmealÂ – compare that with 24 eggs for the same price. Amazing, eh?
So here’s how to do it – it’s very easy, but you don’t want to just dump it into the recipe dry. For every egg, as I mentioned, you’ll use one tablespoon of flaxmeal. Combine that with 3 tablespoons of warm water, stir it with a fork, and let it sit for a few minutes until it thickens and becomes slighty tacky. Then add the the recipe just as you would your egg! This will work, as I said, with any simple baked goods, like cakes, breads, muffins, quickbreads, cookies and so forth – obviously this is not going to work in a meringue or in any delicate pastry situation.
Give it a try! I’m a big fan of Bob’s Red Mill; their whole product line is terrific, including an impressive array of gluten-free goods, but any flaxseeds will do.
— posted by Anne