In more Nutty Dreamz – for the love of flax..

Illustration of flaxImage via WikipediaImage via WikipediaI’ve read the cooking/baking suggestions, for flax seed, from Hodgson Mill:

  • Substitute for a small amount of the flour in baked goods (1/5 of the flour in any given recipe).

  • Oil Substitute – Flax Seed can stand in for all of the oil or shortening called for in a recipe because of its high oil content. If a recipe calls for 1/3 cup of oil, use 1 cup of Milled Flax Seed to replace the oil — a 3:1 substitution ratio. Note: when flax seed is used instead of oil, baked goods do tend to brown more rapidly, so slight adjustments in time or temperature might be required.

  • Egg Substitute – Vegetarians can substitute a flax seed mixture for eggs in selected recipes like pancakes, muffins and cookies. These baked goods will be slightly chewier than normal, and the volume will be decreased. The formula for egg substitution is: 15mL (1Tbsp) Milled Flax Seed, plus 45mL (3Tbsp) water = 1 egg. Mix with water, and let sit for 1-2 minutes. Add to the recipe as you would one egg.
  • Source: http://www.hodgsonmill.com/tips-tricks-terms/index.php?page=baking-and-cooking-with-flax

    But, honestly, I still don’t know how to use it. So I turned to Google Blog Search, to see what some blog-love could teach me.

    Do you low carb? I don’t necessarily, but I find the recipes, in the comments, at The Daily Pundit, intriguing. I have some almond meal. I adore flax, as I’ve previously mentioned. I’m also all-for the coffee cup experiment. (I know I’m a microwave contradiction. shshsh!)

    I found great joy reading how another mom sneaks veggies into her kids, with Butternut Squash Muffins, with ground flax seed.

    “Once all those ingredients are mixed together, we put in the pureed butternut squash. Cole asked, “yuck, what is that stuff?” and I said “it’s my secret ingredient…it makes the muffins really sweet”. Bella asked, “what’s it called?” and I said “it’s a secret…that’s the whole point of a secret….to not tell anyone”. I knew at any mention of squash, they’d run for the hills and even if the muffins did look delicious, they would refuse to touch them so I had to come up with something. When they had questioned me about the ground flaxseed, I explained to them that it’s something that helps them grow taller. They were okay with that so I told them that the secret ingredient not only would make the muffins extra sweet but it would also help them grow. They gave me their approval, as I dumped the squash into the bowl of wet ingredients.”

    Truly priceless, Helene. Want to get them to eat cauliflower and zucchini? I know how. *smile* (I secretly love Kate’s melt-downs, too! It keeps her human.. and helps me, in a “I didn’t plan to be a witch” kind of way!)


    “Dee,” at The Curb, took advantage of the amazing Costco deal of 40 ounces of flax seed. This is a funny blogger, yall. (How was that for Cali southern?) I really need a Costco friend. I think I can’t do it, alone. I need a partner in crime sensible friend to drag me around.

    Kelly’s Whole Wheat Coffee Cake has the marbles, in my head, tumbling. I simply love that this has agave nectar in it. I would have to return the fat, and probably experiment with whole milk yogurt. I’m so ready for yo-cheese on it.

    Are you hungry yet? Would you look at this.. (Non Frugal Alert!)

    I have this serious need to taste this Apple Cider Caramel Cake. I have some major problems, though. I have no idea where to get Angostura Bitters. Is there something to substitute? Is this something I’d look at World Market for, or a Liquor Store? I also don’t exactly know anything about Bourbon. Is it expensive? I need it for the bread pudding plans, I mentioned here, too. (Mr. Leslie’s calls for Rum. I wonder how small of a bottle I can buy.. :\ )

    Confession: I’ve never really touched a real vanilla bean. I’m just cheap, like that. I want to change this. Maybe I should wist it? *smile*

    Nicole and I have a common ground on flat looking muffins that taste divine. My last batch of muffins, look just like her Cinnamon Coffee Cake Muffins. Ironically, my last batch were Banana Coffee Cake Muffins. I’m thrilled to learn how to incorporate Flax, here. My pictures were so bad, the recipe never made it here. It is on a “Kitchen Disaster” “to-do” list, though. (I thought I had blogged this yummy disaster, but I can’t find it, yet.)

    At the ‘zaar, I found Flax Seed Love:
    (Photo is of Chocolate-Applesauce-Flax Bars)

    • Flax Seed Muffins. I just bought some King Arthur Whole Wheat Flour. I simply needed to know what all the fuss is about.. did I mention that I have about 8 million pounds of carrots, in the fridge? :)
    • Apple Nut Muffins. I did rename these, just now, eh? I may try them with almonds or pecans. Comments mentioned applesauce, for moister muffins. I’m going to substitute the milk for yogurt and a little cream. I may also experiment with the agave nectar, over the sugar. Can you smell them baking, yet?
    • Banana-Date Flax Seed Bread. Need I say more? Go Dates! (I will grind my seeds, of course.)
    • Flax Seed Muffins. I am not sure I care for the prunes, as a fat substitute. I could use applesauce, but with the juice, in it, I’m really okay adding some Paula Deen. (Thanks, Beth! :) )
    • Chocolate-AppleSauce-Flax Bars. OH yum. I’d go with real “sugar” of some sort, of course. I also do not do “allspice.”
    • Flax Seed Peanut Butter Cookies. What could possibly go wrong with PB in it? *giggle*

    So, there we are.. plenty of flax to go around, for everyone. I need a coffee grinder, just for flax seed now. Or can I M&P it? (Mortar and Pestle)

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    2 Responses to In more Nutty Dreamz – for the love of flax..
    1. onthecurb
      November 22, 2008 | 5:41 pm

      Hey! Thanks for the shout-out. And, thanks for the flax recipes. I’ll make a note to check this post out regularly as I have a BUTTLOAD of the stuff.

      Thus far, I’ve only tried spaghetti with some ground flax slipped in when no one was looking. The meat got a bit gloopy, but I blamed it on the sauce. Everyone ate it. Suckas!

      And, beware of Costco. You’ll find yourself with 40 ounces of cumin and wondering what the heck to do with it.

    2. CarolinaDreamz
      November 22, 2008 | 6:33 pm

      Cumin. I so love cumin. I’m such a foodie. Do they have it whole? I really wish I knew if there was somewhere to buy bulk spices near Charleston. Its one of the major reasons I miss Cali, so much.

      I’ve been trying to learn about dried chiles, to make my own chili powder.. but did you just see my eyes roll at myself?? LOL

      I can’t quite figure out if its more frugal, to grind it myself.. maybe I don’t want to figure it out.

      Thanks for coming to play in my sandbox.
      ~Heidi

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    In more Nutty Dreamz – for the love of flax..

    Illustration of flaxImage via WikipediaImage via WikipediaI’ve read the cooking/baking suggestions, for flax seed, from Hodgson Mill:

  • Substitute for a small amount of the flour in baked goods (1/5 of the flour in any given recipe).

  • Oil Substitute – Flax Seed can stand in for all of the oil or shortening called for in a recipe because of its high oil content. If a recipe calls for 1/3 cup of oil, use 1 cup of Milled Flax Seed to replace the oil — a 3:1 substitution ratio. Note: when flax seed is used instead of oil, baked goods do tend to brown more rapidly, so slight adjustments in time or temperature might be required.

  • Egg Substitute – Vegetarians can substitute a flax seed mixture for eggs in selected recipes like pancakes, muffins and cookies. These baked goods will be slightly chewier than normal, and the volume will be decreased. The formula for egg substitution is: 15mL (1Tbsp) Milled Flax Seed, plus 45mL (3Tbsp) water = 1 egg. Mix with water, and let sit for 1-2 minutes. Add to the recipe as you would one egg.
  • Source: http://www.hodgsonmill.com/tips-tricks-terms/index.php?page=baking-and-cooking-with-flax

    But, honestly, I still don’t know how to use it. So I turned to Google Blog Search, to see what some blog-love could teach me.

    Do you low carb? I don’t necessarily, but I find the recipes, in the comments, at The Daily Pundit, intriguing. I have some almond meal. I adore flax, as I’ve previously mentioned. I’m also all-for the coffee cup experiment. (I know I’m a microwave contradiction. shshsh!)

    I found great joy reading how another mom sneaks veggies into her kids, with Butternut Squash Muffins, with ground flax seed.

    “Once all those ingredients are mixed together, we put in the pureed butternut squash. Cole asked, “yuck, what is that stuff?” and I said “it’s my secret ingredient…it makes the muffins really sweet”. Bella asked, “what’s it called?” and I said “it’s a secret…that’s the whole point of a secret….to not tell anyone”. I knew at any mention of squash, they’d run for the hills and even if the muffins did look delicious, they would refuse to touch them so I had to come up with something. When they had questioned me about the ground flaxseed, I explained to them that it’s something that helps them grow taller. They were okay with that so I told them that the secret ingredient not only would make the muffins extra sweet but it would also help them grow. They gave me their approval, as I dumped the squash into the bowl of wet ingredients.”

    Truly priceless, Helene. Want to get them to eat cauliflower and zucchini? I know how. *smile* (I secretly love Kate’s melt-downs, too! It keeps her human.. and helps me, in a “I didn’t plan to be a witch” kind of way!)


    “Dee,” at The Curb, took advantage of the amazing Costco deal of 40 ounces of flax seed. This is a funny blogger, yall. (How was that for Cali southern?) I really need a Costco friend. I think I can’t do it, alone. I need a partner in crime sensible friend to drag me around.

    Kelly’s Whole Wheat Coffee Cake has the marbles, in my head, tumbling. I simply love that this has agave nectar in it. I would have to return the fat, and probably experiment with whole milk yogurt. I’m so ready for yo-cheese on it.

    Are you hungry yet? Would you look at this.. (Non Frugal Alert!)

    I have this serious need to taste this Apple Cider Caramel Cake. I have some major problems, though. I have no idea where to get Angostura Bitters. Is there something to substitute? Is this something I’d look at World Market for, or a Liquor Store? I also don’t exactly know anything about Bourbon. Is it expensive? I need it for the bread pudding plans, I mentioned here, too. (Mr. Leslie’s calls for Rum. I wonder how small of a bottle I can buy.. :\ )

    Confession: I’ve never really touched a real vanilla bean. I’m just cheap, like that. I want to change this. Maybe I should wist it? *smile*

    Nicole and I have a common ground on flat looking muffins that taste divine. My last batch of muffins, look just like her Cinnamon Coffee Cake Muffins. Ironically, my last batch were Banana Coffee Cake Muffins. I’m thrilled to learn how to incorporate Flax, here. My pictures were so bad, the recipe never made it here. It is on a “Kitchen Disaster” “to-do” list, though. (I thought I had blogged this yummy disaster, but I can’t find it, yet.)

    At the ‘zaar, I found Flax Seed Love:
    (Photo is of Chocolate-Applesauce-Flax Bars)

    • Flax Seed Muffins. I just bought some King Arthur Whole Wheat Flour. I simply needed to know what all the fuss is about.. did I mention that I have about 8 million pounds of carrots, in the fridge? :)
    • Apple Nut Muffins. I did rename these, just now, eh? I may try them with almonds or pecans. Comments mentioned applesauce, for moister muffins. I’m going to substitute the milk for yogurt and a little cream. I may also experiment with the agave nectar, over the sugar. Can you smell them baking, yet?
    • Banana-Date Flax Seed Bread. Need I say more? Go Dates! (I will grind my seeds, of course.)
    • Flax Seed Muffins. I am not sure I care for the prunes, as a fat substitute. I could use applesauce, but with the juice, in it, I’m really okay adding some Paula Deen. (Thanks, Beth! :) )
    • Chocolate-AppleSauce-Flax Bars. OH yum. I’d go with real “sugar” of some sort, of course. I also do not do “allspice.”
    • Flax Seed Peanut Butter Cookies. What could possibly go wrong with PB in it? *giggle*

    So, there we are.. plenty of flax to go around, for everyone. I need a coffee grinder, just for flax seed now. Or can I M&P it? (Mortar and Pestle)

    Reblog this post [with Zemanta]
    2 Responses to In more Nutty Dreamz – for the love of flax..
    1. onthecurb
      November 22, 2008 | 5:41 pm

      Hey! Thanks for the shout-out. And, thanks for the flax recipes. I’ll make a note to check this post out regularly as I have a BUTTLOAD of the stuff.

      Thus far, I’ve only tried spaghetti with some ground flax slipped in when no one was looking. The meat got a bit gloopy, but I blamed it on the sauce. Everyone ate it. Suckas!

      And, beware of Costco. You’ll find yourself with 40 ounces of cumin and wondering what the heck to do with it.

    2. CarolinaDreamz
      November 22, 2008 | 6:33 pm

      Cumin. I so love cumin. I’m such a foodie. Do they have it whole? I really wish I knew if there was somewhere to buy bulk spices near Charleston. Its one of the major reasons I miss Cali, so much.

      I’ve been trying to learn about dried chiles, to make my own chili powder.. but did you just see my eyes roll at myself?? LOL

      I can’t quite figure out if its more frugal, to grind it myself.. maybe I don’t want to figure it out.

      Thanks for coming to play in my sandbox.
      ~Heidi

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