Tuesday, January 13, 2009


Thanks to artist/blogger/baker Sarah Gostrangely for pointing me in the direction of a great vegan/veggie cookery website: Post Punk Kitchen. Below is just one of the many gems from its archives:

Flax Seeds as an Egg Substitute in Baking:

How to use it:

1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.

Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.


Elisabeth Ingram said...

I have been thinking about getting this book - now I am off to Amazon...

Were you veggie before being Vegan? I am thinking about taking the Vegan path, so it's great to have some cake recipes to convince me!

Great blogs!

Women Rule Writer said...

Hi Elisabeth
My partner is the vegan I am a mere veggie. But because of him, I cook vegan all the time. I love cheese too much to go vegan and I hate the taste of soya milk too.
Glad you like the cakes! I have turned into a cake-a-holic - the healthier the better!