Natural Christian Parenting

My sister-in-law and I were discussing flaxseed meal two years ago (I know…weird) when she passed along the following substitutions:

2 T. flaxseed meal = 1 T. margarine, butter, or cooking oil

* When baking with flaxseed meal as a fat substitute, baked goods will brown more quickly.

1 T. flaxseed meal + 3 T. water (let stand for a few min.) = 1 egg

* This mixture works well in recipes such as pancakes, muffins, and cookies. It will result in a chewier version of the recipe.

Flaxseed can be substituted for fat because of it’s composition:
21% protein

42% fat (omega 3’s 24%, omega 6’s 6%, monounsat 8%, sat 4%)

28% fiber

6% carb

3% other

Oh and why would you go to the trouble of such substitutions? Flaxseed meal…

• Contains healthy monounsaturated and polyunsaturated oils—no trans fat or partially hydrogenated fat.
• An excellent source of alpha linolenic acid (ALA), a powerful compound that is converted by the body to healthy omega-3 fats.
• Contains more dietary fiber—about 28% of flax seed is dietary fiber—than other whole-grain ingredients.
• Highly soluble fiber lowers the glycemic index by slowing the absorption of sugars from the intestinal tract.
• Significant source of high-quality protein—protein ratio equivalent to that of beef, chicken, pork, or fish—makes flax seed ideal for vegans and vegetarians.
• The richest source of lignans—a phytoestrogen that affects the metabolism of estrogen—providing 75-800 times higher levels than other plant sources.
• Full of complex carbohydrates with little to no net carbohydrates.
• Packed with vitamins and minerals such as B-6 and magnesium.

Mmmm, bring on the flaxseed meal!!