Flaxseed in Baking: Cut Calories Without Losing Texture > 자유게시판

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Ground flaxseed is an excellent low-calorie substitute for traditional fats and eggs in baking.

Packed with fiber, omega-3 fatty acids, and plant-based protein, ground flaxseed can replace some of the fat and eggs traditionally used in baked goods.

The mixture thickens into a viscous binder that behaves like oil or melted butter in doughs and batters.

This makes it ideal for substituting up to half the fat in recipes like muffins, cookies, and quick breads.

For best results, mix 1 tbsp flaxseed meal with 3 tbsp water and allow 5–10 minutes to gel.

This vegan egg alternative functions identically to a chicken egg in binding and structure.

To cut fat, swap ¼ cup oil or butter with 3 tbsp ground flaxseed and a splash of water.

Keep in mind that flaxseed adds a slightly nutty flavor https://drdard.ir/8-properties-of-flax-seeds/ (linked resource site) and a darker hue to your baked goods.

It complements cinnamon, nutmeg, and bran-based goods but can make delicate cakes look less pale.

To prevent dryness, slightly boost your recipe’s wet ingredients when using flaxseed as a substitute.

Flaxseed-based goods bake faster—start testing 3–5 minutes before the recipe suggests.

You can enjoy your classic desserts lighter, softer, and more nutritious—with no compromise on texture