The other, more involved way to use flax seed as an egg substitute is to
boil whole flax seeds with water which extracts the gel, strain the flax gel off then discard the flax seeds.
for the cake 2/3 cup toasted hazelnuts (original version calls for 2 cups) 2 cups
whole spelt flour — divided 2 teaspoons baking powder 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 cup
boiling water 1/4 cup ground
flax seeds 1/2 cup melted extra virgin coconut oil, plus more for oiling the pan 1 1/2 cups maple syrup 1 teaspoon unpasteurized apple cider vinegar 1 tablespoon vanilla extract 1/2 teaspoon salt 1/3 cup chopped dark chocolate (my addition to original recipe)
So, consider cabbage juice (slow, 80 RPM or less juicing, this is very important), several glasses a day, vitamin C, several thousand milligrams a day, turmeric one 3 in long root a day,
flax seed, freshly ground 2 tablespoons a day and
whole oats / oat bran (2 T - spoons each) to reduce gut inflammation; in addition, from a herbology perspective this is what I am using, with good results: an equal part combination of yarrow, chamomile, mint, motherwort, lemon balm, St John's - wort; you can buy them on line, as 1/2 lbs packages, mix them all up good, and make a tea (
boil for 10 - 15 min a quart of water and 4 T - spoons of mix); keep the mix in a sealed jar; this may benefit multiple digestive disorders such as IBS, colitis and Chron's.