I’m a fan of fiber and Omega-3 Fatty Acids. It’s why I’m also a big fan of milled flax. A friend told me about this stuff, and it truly is amazing. You can get a HUGE bag for about 10 bucks at Sam’s Club (or a smaller box at your grocery store for a bit less), and you can use it to add a little extra oomph to your smoothies, cereal, and soups. What you may not know about milled flax is that it is ALSO an AMAZING substitute for eggs, oil and butter when you’re baking!
I’ve used milled flax to make pancakes and brownies, and I’m about to use it again soon for a box of cake mix I have.
I used flax to make some Duncan Hines Chocolate Marble brownies last night. Here’s what I started off with: Milled Flax, non-stick cooking spray, the baking mix and some oil. I’m not really going to make much use of the cooking spray, because I’m saving additional oil use by using parchment paper. I also like to use Smart Balance oil because it’s a blend of Canola and Olive Oil to provide some good Omega-3s and still be tasty to use for desserts or savory foods.
Next I looked at the back of the box to see how much oil, eggs and water the instructions required.
I then looked at the back of the flax package to find the conversions. While I plan to eliminate the eggs from the recipe, I don’t necessarily want to eliminate the oil. I may mess around with this mixing method in the future, and you’re welcome to do so.
My conversion chart says 1/4 cup is equal to 4 tablepoons, and both mixes ask for 1/4 cup of oil. I can substitute 3 tablespoons of oil and 1 tablespoon of flax in the brownie mix and cheesecake swirl mix. Both mixes also ask for one egg, so I can substitute 1 tablespoon of flax and three tablespoons of water in each!
Here’s the point when I take the instructions into my own hands. When you reduce liquid ingredients from a recipe, you’re obviously going to end up with some dry mix. Do NOT be afraid to use water! Let it serve its purpose! There’s nothing wrong with adding just a little bit of water at a time until you get the consistency you want – and if you’re using flax, trust me – you’re gonna want to do this.
I kept stirring and stirring, and adding a little bit of water as needed, and finally it got to the consistency I wanted. See?
I did the same thing with the cheesecake mix, and swirled them together. I probably could have swirled the mixes a little less, but if you came here looking for pretty food instead of ways to use less eggs and oil in your desserts, you’ve come to the wrong place. (BTW – know what the best part about having no eggs in your dessert mix is? You get to lick the bowl again! Whee!)
The oven’s been preheated, and now it’s time to pour it into the brownie pan. I prefer thicker brownies so I use the smaller brownie pan lined with parchment paper. Here’s what the mix looks like poured into the pan.
And here’s what it looks like after baking as directed on the box, and checked with a toothpick.
And here’s what a piece of it looks like when it’s about to take a ride on a fork!
I’m not sure what I’ll do in the future. I’ve been thinking of eliminating as much oil as possible by substituting applesauce in the cake I make later on.
I hope I’ve given you some helpful tips, and if you did, please feel free to share it with others or pin it to your boards! Flax should definitely be added to your list of kitchen staples! It can save you a bundle!
Have you ever used flax in your baking? Do you make any healthy substitutions?