Found: Local Eggs, not from chickens

Just a quick note today –

Are you a substituter, like me? I’m constantly revising/adding/changing up recipes – even more so now that we’re virtually gluten-free in our household.

Maybe you’re not subbing lots of stuff, but one thing you might occasionally do is: run out of eggs. This is especially likely to happen if you have only 3 hens, and one of them isn’t currently laying, and they’re bantams, so every 2 eggs is like 1 “big” egg.

So, you can substitute ground flax meal, preferrably purchased locally, from someone like Mark Askegaard of Askegaard Organic Farm.

Flax meal, when combined with water, makes a mucilaginous kind of substance, and acts as a binder in recipes, like an egg would. You can make pancakes, cakes, cookies — the only caveat — you might need to decrease some of the other liquid in the recipe. This is only a potential “might” – and I’ve found it usually in the cookie arena.

Basic recipe:

1 Tbl. ground golden flax meal, 3 Tbl. water = 1 egg

Flax eggs!

The only thing you can’t do — make scrambled flax.

 

Do you have any clever substitutions you’d like to share?

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