This version uses a vegan egg that's
made with flax meal and water, and provides a delicious gingerbread flavor made from cinnamon, ginger and nutmeg.
I used a very fine almond flour and coconut flour
along with flax meal and in terms of how the batter turned out..
In any event, for this particular recipe, you could substitute some or all of the almond
meal with flax meal.
I used frozen squash puree and arrowhead mills organic vanilla cake
mix with flax meal and grated carrots.
I don't recommend a substitute for coconut flour directly as it's very unique, but feel free to
experiment with flax meal, which may work but won't produce a light and airy cupcake like coconut flour will.
I nixed the traditional white crust, and instead made a more «cheesecake like»
crust with flax meal and almond flour.
Loaded with blueberries,
dusted with flax meal, drizzled with maple syrup, and topped with cashew cream, this is oatmeal «s version of an ice cream sundae.
The batter does contain eggs and I'm not sure if it would turn out without them but if anyone wants to give it a
shot with flax meal or chia seeds, by all means please do.
I personally thought it was going rancid very quickly even when left at room temperature so i would never cook
with flax meal as their heated (and re heated when toasting the bread) oils would be rancid therefore toxic.
* To substitute the
eggs with flax meal, for each egg use 1 Tablespoon whole flax meal mixed with 3 Tablespoons water.
I don't recommend a substitute for coconut flour directly as it's very unique, but feel free to
experiment with flax meal, which may work but won't produce a light and airy cupcake like coconut flour will.
While you can just replace a portion of the flour called for in your
recipe with flax meal, know that adding in a small amount to alternative or gluten free recipes provides that all important binder.
I tried
these with flax meal instead of egg, due to an allergy, and they were delicious.
I made
it with flax meal!
Of course, since I haven't tried
it with the flax meal, I don't know what I am missing.
My remedy for the low carb flour issue is combining almond flour and coconut flour
with flax meal and psyllium husk.
I've made
these with a flax meal substitute.
I mix
it with flax meal to bread chicken tenders, eggplant, etc..
In all honesty, no... When creating this recipe, I probably tried about 10 - 12 different permutations (
some with flax meal, coconut flour, whey protein) and this is the one that tasted properly good and had the best bread texture (particularly after fully cooled).
Try one of the following alterations (applies to recipes that are difficult to roll out): 1) substitute part for the almond flour
with flax meal (add a splash of water if needed for the consistency) 2) add 1 tablespoon of psyllium powder (again, add a splash of water for consistency) 3) use 1 egg and reduce the amount of melted butter by 1/4 -1 / 3 cup I hope this helps!
Another option is to make
it with flax meal.