Wednesday, July 13, 2011

Flax Seed Goo...Egg Replacer...

...another helpful tip for the kitchen...and one that I wish I had thought of a long time ago...

...y'all know how I use flax seed goo as an egg replacer...a lot...lately, I've been mixing it with Ener-G egg replacer with egg-cellent results...HA!

...well...I had been making and straining a batch for each recipe...and waiting for it to cool...it doesn't take that long...but I thought I could speed things along if I had some ready made...

...so I had the brilliant idea of freezing it in ice cube trays...I just made a big batch of the slimy stuff...and poured it into an ice cube tray...

...let it freeze solid...

...and store it in a zip lock bag...now I have flax seed goo ready at a moment's notice...

12 comments:

  1. What a brainwave!

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  2. Cool idea! I do that with herbs.

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  3. I've not used flax seed goo before but have read about it and wondered! Now I know how to be efficient about it when I give it a try! ;)
    Finally catching up on things. Looks like you're having a great summer!

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  4. once again you inspire me. :) i've learned a lot from you - even if i don't do the exact same things - you help me think outside the conventional "go buy it at the store" box and figure out ways to make do - and often so easily and to excellent results!

    bitsofsunshine.typepad.com

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  5. I am doing that tomorrow! Fantastic idea. xx

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  6. What a super idea.
    Though I am not vegan, I do sometimes use flaxseed as a vegan egg replacer, so this is such a welcome idea.

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  7. Smart idea! You're very creative!

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  8. Wow, that looks yummy for some fruit salad. Impressive discovery you have made. Great job!
    benefit of flax seed

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  9. Hi was just wondering why you strain the flax egg??? Don't you have to keep them together?? What is you recipe??
    Thanks
    Brigitte

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  10. @Littlelived
    Hi Brigitte and thanks for stopping by Affectioknit! I strain the goo because I only want the clear slimy stuff as a binding agent for the baked goods or as a thickener for puddings, etc. ...If I'm making something with whole grains, I'll probably use ground flax seed and leave it in because it won't be noticible in the baked goods...and I use about 2 tablespoons of flax seed to 1/2 cup of water...I'm figuring on about 1/4 cup of goo for each whole egg replaced...

    ...hope that helped...best wishes with your goo making...and don't hesitate to ask if you have more questions...

    ~Have a lovely day!

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