I am never about substituting flavor, but I know that sometimes we need to make substitutions in the name of cutting out some of the calories, in cutting out some of the fat…. And hey, sometimes that can actually be done with little or no flavor lost. It is possibleflaxseed…

Heard of flaxseed before? No, me neither really. I mean, I had heard the word, but never actually used it, let alone knew what to do with it. It was a foodie friend of mine that recently informed me about this unique ingredient, letting me know that this seed could actually be used as a fat substitute in many baked goods, specifically replacing butter and even eggs! My friend was out to cut the fat from their diet, but many common baked goods were a self-admitted weakness, he had to have cookies!… So, flax was what he chose.

Flaxseed is a grain with high levels of omega-3 fatty acids, fiber, lignans and protein. It’s a virtual health food store all its own, and the ingredient is now being rediscovered by health-conscious people everywhere.

Flaxseed, when ground, is easy to add to everyday foods, displaying a nutty, buttery taste. Flaxseed makes a great substitute for butter, margarine or oil as a 3:1 ratio. Substitute 3 tablespoons of ground flax for every 1 tablespoon of butter required in your recipe. You can even substitute for eggs when you’re trying to watch that cholesterol. The oil in the flax seeds even binds like an egg would! Though hard to imagine, 1 tablespoon of ground flax mixed with 3 tablespoons of water equals one egg. Sounds unbelievable, but its true!

Flax seed is a wonder food- rich in fiber and loaded with Omega-3 fatty acids. If you’re thinking about making substitutes in your cooking, consider flax…

-bryan