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

A nutrient-dense powerhouse offering soluble fiber, alpha-linolenic acid, and plant protein, it substitutes for conventional fats and binders in cookies, cakes, and breads.

Combining flaxseed with water creates a sticky gel that replicates the function of eggs and fats.

You can swap in flaxseed for as much as 50% of the oil or butter in muffins, cookies, and yeast-free 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.

Use 3 tbsp flaxseed meal plus minimal water to stand https://drdard.ir/8-properties-of-flax-seeds/ (Recommended Internet page) in for every ¼ cup of traditional fat.

Flaxseed imparts a subtle earthy taste and a deeper brown tone to your treats.

This works well in whole grain or spiced recipes but may alter the appearance of lighter treats.

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

Avoid overcooking; insert a toothpick earlier to preserve moistness and tenderness.

With a little experimentation, flaxseed can help you create healthier versions of your favorite treats that still feel indulgent and moist