Archive for June 26, 2013

Flax Seed Egg Replacer

 

Flax Seed Egg Replacer
Did you know that flax seed can be used as an egg replacement in baking? Well, it can and below is the method.
Serves: equivalent of 1 egg
Ingredients
  • 3 Tablespoons water
  • 1 Tablespoon golden flax meal
Instructions
  1. Grind the golden flax seeds into a meal in a blender or spice grinder. You may want to grind a larger amount and store it for future use. Like flax oil, flax seeds are extremely perishable so if you grind a larger amount for later use, store it in an airtight container in the freezer for up to one year. 1 cup of golden flax seeds equals about 1 ⅓ cup of flax meal.
  2. Add the water to a small bowl or cup. Add the flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.
  3. This method won’t work when a smooth, creamy texture or a uniform light color is desired; the flax seed particles will make soft ingredients such as frostings and sauces grainy and light colored cakes will have golden flecks
Notes
For comparison purposes below is the nutritional info for 1 egg:

Calories - 63
Total fat - 4.4g
Sat fat - 1.4g
Sodium - 62mg
Cholesterol - 164mg
Carbohydrates - 0.3g
Protein - 5.5g
Nutrition Information
Serving size: 1 Calories: 35 Fat: 2.5g Saturated fat: 0g Trans fat: 0g Carbohydrates: 1.5g Sugar: 0g Sodium: 1mg Fiber: 1.0g Protein: 1.5g Cholesterol: 0mg

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Three Bean Salad

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Three Bean Salad
This is a very good bean salad. You can experiment with the ingredients and still have a delicious side dish.
Recipe type: Salad
Serves: 4
Ingredients
  • 1½ cans (22 oz) mixed beans
  • 2 green onions, chopped
  • ½ stalk celery, sliced
  • ½ sliced purple onion (more or less to taste)
  • 1 tomato, diced
  • Diced sweet pepper to taste
  • ¼ cup cider vinegar
  • 2 tablespoons vegetable oil
  • 1-1/2 teaspoons honey
  • ¼ teaspoon ground dry mustard
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon onion powder(optional)
  • ⅛ teaspoon ground cayenne pepper (optional)
Instructions
  1. In a bowl, gently mix the beans, green onions, celery, purple onion, tomatoes and pepper. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.
Nutrition Information
Serving size: 1 Calories: 276 Fat: 9.2g Saturated fat: 1.8g Trans fat: 0g Carbohydrates: 38.8g Sugar: 4.2g Sodium: 650mg Fiber: 11.3g Protein: 12.5g Cholesterol: 0mg

 

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