Tuesday, 17 September 2013

Vegan MoFo – September 17th – Spotlight On… Flax

Maybe you’ve heard of Flax, maybe you haven’t. You may have heard of it by its other name – Linseed? No? Well, it’s very handy for vegans!

Historically, flax was used to make cloth until cotton became a more popular resource. Flax is used to make linseed oil, which is used in a variety of items from paints and varnish to linoleum and printing inks. Which all sounds very appetising…

Flax is great for vegans as an egg-replacer, and also has uses as a nutritional supplement and in the form of oil. Nutritionally, flax is a great source of omega-3 fatty acids and a high source of fibre.

To use as an egg-replacer:

Mix 2 tbsp ground flax seeds with 3 tbsp water and leave for a minute or two until gelatinous. Use in your recipe when you would add eggs.

NOTE: The flax seeds do not dissolve during cooking; so if using ground flax seeds in a light coloured bake the seeds will still be visible after baking. I usually use ground flax seeds for heavier, earthier bakes like chocolate cookies / cakes, loaf cakes such as banana bread, and muffins and brownies.

You can also sprinkle ground flax seeds on your cereal, mix it into a smoothie, or bake it into your bread. I tend to use Linwoods, who also do a variety of different flavours – for example, “flaxseed, cocoa and berries”.

The flax plant actually has very pretty flowers – look it up!

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