Ever since I heard about the wonders of flaxseed, and its ability to serve as a good egg substitute from one of my veggie friends, I've been wanting to try baking with it. Despite my love of fried-egg sandwiches and baked goods, I frequently find myself throwing out eggs that have expired. Flaxseed has a longer shelf life than eggs, and I am trying to minimize the amount of dairy I consume at home (so far I've eliminated milk from my refrigerator). I loosely followed the recipe below, substituting flaxseed and for eggs. For
The goods
- Soft butter, for greasing the pan
- 1/4 cup ground flaxseed, whisked with 1 cup water
- 1 cup sugar
- 1 cup brown sugar
- 8 ounces melted butter (or 3/4 cup of vegetable oil if you want to make vegan brownies)
- 11/4 cups cocoa,
- 2 teaspoons vanilla extract
- 1/2 cup flour
- 1/2 teaspoon salt
The method
Preheat the oven to 300 degrees F. Butter an 9-inch round pan.
Use a whisk to beat the flaxseed and water in a medium bowl.
Add both sugars. Add remaining ingredients, and mix to combine.
Pour the batter into the pan and bake for 45 minutes or until done.
Remove to a rack and cut into squares once cool.
The brownies were delicious and no one was the wiser about my flaxseed experiment. I will definitely be using flaxseed in baking from now on, although I might have to keep a few eggs around since I'm guessing a fried flaxseed sandwich just wont do it for me.
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