My new cookbook, The Vegan ABCs Cookbook, is coming out on June 1st! It’s a fun introduction to 26 all-star ingredients – from A to Z – get it? The ABCs! Each chapter focuses on one ingredient with nutrition info, fun facts, how-tos and answers to your FAQs. I curated the list of ingredients, not just because they are vegan, but because they are awesome. Guess what F is for?
F is for Flaxseed!
Flaxseed is super healthy. It is rich in Omega-3s and have been shown to improve heart health and lower the risk of stroke. They are high in lignans, a powerful antioxidant, which has been shown to lower the risk of breast and prostate cancer. And, they are high in protein and dietary fiber.
Add a tablespoon of ground flax to your daily smoothie or sprinkle it over a salad. But an even more fun way to get flaxseed into your diet is to use them as an egg replacer. In fact, it’s the OG vegan egg substitute! While not chemically similar to actual eggs, when they are whisked with water and left to sit for a bit, they become gelatinous and work perfectly in baked goods, making it easy to veganize your favorite baked goods. Just replace eggs with flax eggs!
Just remember this formula: 1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water
I am going to prove it to you. Go make these yummy blondies. They are fudgy and dense and taste like a cross between butterscotch and caramel. And then come back and order my book, The Vegan ABCs Cookbook, for more delicious recipes using flaxseed.
Chocolate Chip Blondies
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup all-purpose flour
- 1/2 cup vegan chocolate chips
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup packed vegan brown sugar
- 1/4 cup sunflower oil
- 2 teaspoons vanilla extract
To make the flax egg, whisk together the ground flaxseed and water in a small mixing bowl. Set aside for 5 minutes to thicken.
Preheat the oven to 350F. Line a 8 x 8-inch brownie pan with parchment paper.
Add the flour, chocolate chips, baking powder and salt into a big mixing bowl. Mix together well.
In a separate medium mixing bowl, add the brown sugar, oil and vanilla. Whisk to combine. Add the flax eggs and mix again.
Pour the wet ingredients into the dry ingredients. Mix until the batter comes together. It will be thick. Turn the batter out into the brownie pan and press it to the edges; even it out, using a silicone spoonula, a small measuring cup, or a glass.
Bake for 20 to 25 minutes, or until a tester comes out clean. Let the brownies cool in the pan for 10 minutes.
Lift the brownies out by the parchment, place them on a cooling rack and cool completely before cutting into squares. Enjoy!