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Topic: flaxseed?  (Read 1017 times)
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owalkerjillo
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« on: December 27, 2006 11:46:33 AM »

I recieved the book Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and looking through them, one ingredient that I've never used before popped up in 99% of the cupcake recipes. Ground Flaxseed. What is this and what will it do? Where can I get it? Can I replace it with anything? I normally have no problem finding most ingredients at my local Shaws and when that fails (or I just want to go organic) I go to the local health food co-op. If I could find it at either of those places I'd be psyched. Is it expensive? As a teenaged vegan my parents, obviously, front most of my food costs and I hate to ask for obscure ingedients that they have never heard of and cost a fortune.

thanks!

edit: I just googled flaxseed and saw that it can be used as an eggreplacer, I'm assuming this is what miss Moskowitz uses it for in her recipes however, could I use my enerG?? The website I looked at said about 1tbsp flaxseed so could I just sub that out for 1 1/2 tsp enerG?
« Last Edit: December 27, 2006 11:49:55 AM by owalkerjillo » THIS ROCKS   Logged

OKmetro
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« Reply #1 on: December 27, 2006 11:53:38 AM »

ground flaxseed acts as an egg replacer when mixed with water, you should be able to find it anywhere (i get mine at Bulk Barn) or just buy the whole ones and grind them in a coffee grinder or food processor. i hope that helps, i'd recommend checking out wikipedia for more info if you want it.



ps. flax seed may prevent breast cancer!
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bombgirl
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« Reply #2 on: December 27, 2006 12:07:35 PM »

yeah it's easiest and cheapest and healthiest to buy them whole and get like a 10$ grinder from Canadian tire or somewhere and grind them right before using. once ground they start to go bad and you don't get all the good stuff in them. although i guess once you cook it you lose all the fatty acid props anyway...

but yeah they have a lot of fibre and stuff. work great as an egg replacer
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« Reply #3 on: December 27, 2006 12:25:46 PM »

Flaxseed in recipies is very tasty. I like to eat them raw, so try them in your cooking sometime. Flax is a premium plant souce of omega-3 and omega-6 fatty acids. These get rid of bad cholesterol and so they are good for your heart. My mom made flax a staple in her and my pantry because heart failure runs in our family. It is also claimed to give you energy. Go here and read the shiznit on there.

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81#healthbenefits
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owalkerjillo
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« Reply #4 on: December 27, 2006 12:53:03 PM »

awesome! thanks for all the info. i think I'll definately try and invest in some next time i go shopping. for tonight i'm going to make peanut butter cupcakes sfrom the new book and just sub in my enerG. it gives me good results in just about everything else Wink


thanks again!
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raining_dreams
« Reply #5 on: December 27, 2006 09:32:02 PM »

 Ground Flaxseed is usually by the flours and such Smiley
 I use it as an egg replacer in all my recipes. You put one part flax seed to two parts hot water in a blender. Let sit for 15 minutes, then blend until gelatinous. Ont Tablespoon can replace on egg.
 Anyway, it is interchangeable with EnerG, but it tends to be cheaper becuase Flax seed can be bought in bulk and frozen.
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« Reply #6 on: December 31, 2006 11:43:39 PM »

In Isa's book "Vegan with a Vengeance" she says to use one tablespoon of ground flax to 3 tablespoons of warm water... that's what I use all the time and it works great... you let it sit for awhile and it will gel up, kinda weird.

Oh by the way, this is really lamamarco, I locked myself out of my account.  Roll Eyes
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craftgirlwannabe
« Reply #7 on: January 01, 2007 03:41:21 AM »

nice choice on the cookbook - it rocks  Smiley

I just wanted to add that if you can't find it, it's also sometimes called linseed. Look out for small brown shiny seeds. I've found it pretty cheap.

I'm new to flaxseed too but I love it. It's great for an egg replacer, and I chuck it into smoothies and porridge for omega 3s.
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