- flax seed
3 tbsp (45 mL) ground flax seed for each 1 tbsp (15 mL) of margarine, butter, or cooking oil (3 to 1).
Flax can be substituted for all or some of the fat, depending on the recipe. Note that baked goods substituting ground flaxseed for cooking fats and oils will cause baked goods to brown more rapidly.
Also you may have to add less flour so that the dough will not be too thick.
A general rule of substitution for flour is to reduce the flour by 1/2 to 3/4 cup and add the equivalent in flax flour. The fiber content of flaxseed flour may require some additional liquid when converting recipes.
This is especially for those who cook Gluten Free food!
Substitute ground flax seed & water mixture for eggs in recipes such as pancakes, muffins, and cookies.
Use 1 tbsp (15 mL) ground flax plus 3 tbsp (45 mL) water - left sitting for several minutes - for each egg.
Note that this will result in a chewier version of the recipe with less volume.