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Flaxseed Can Replace Fat in Baking:
Flaxseed can replace all of the fat called for in a recipe because of its high oil content. If a recipe calls for 1/3 cup (75 mL) of oil or butter or other fat then use 1 cup (250 mL) of ground flaxseed to replace it. Generally, use a 3:1 substitution ratio. When ground flaxseed is used instead of other fats, baked goods tend to be denser and brown more rapidly.
Flaxseed Can Replace Eggs in Baking:
Vegan bakers often substitute a flaxseed mixture for eggs in baking recipes like pancakes, muffins, and cookies. These baked goods are slightly gummier and chewier than those that use eggs, and the volume is decreased. Replace each egg with 1 Tbsp (15 mL) ground flax, plus 3 Tbsp (45 mL) water. Mix ground flaxseed and water in a small bowl and let sit for 1 to 2 minutes. Add to recipe as you would an egg.
As the texture of the baked good will be different for both of these techniques, it is necessary to test the recipe first to determine if it meets your expectations.
It is easy to add ground flaxseed your yogurt or cereal or smoothie. It can also be added to crusts for meats or your favourite baking recipes.