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Date: | Tue, 1 Jun 1999 12:01:24 EDT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Here's a recipe for flaxseed egg replacer from an old allergy cookbook I no
longer have, so I can't give the attribution.
1C flaxseeds
3C water
Grind the seeds in a blender till mostly all are broken. Pour water into
saucepan, and stir in flaxseed meal till well blended and lumps are mashed
out with a fork. Bring to a boil over medium heat, stirring constantly to
prevent lumps. After three minutes, remove from heat and allow to cool. Use
2 heaping Tablespoons to replace each egg in breads, cookies, muffins,
pancakes. Does not bind puddings or sauces! Store refrigerated in an
airtight container for up to two weeks. Caution: cool completely before
adding to yeast breads or you might kill your yeast.
I use this all the time and much prefer it to eggs!
Adele
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