Today I made a chocolate chip banana bread and just for kicks I experimented - using a butter substitute, half wheat flour and half white flour, and threw in some milled flax seed (I picked some up last time I went to the discount grocery where you can buy in bulk...). I feel like a health freak for even having the word "milled flax seed" in my vocabulary. Mind you, I am no health freak. But I do want to figure out how to work with this stuff...and make it taste good! I also got some wheat germ and wheat bran to throw in here or there where I can. And by the way, the bread turned out quite lovely! Probably the chocolate chips made up for any strange flavor the other stuff might've given it (and probably it evened out healthy with unhealthy).P.S. Did you know you can use ground flax seed and water to replace an egg in baking stuff??
1 comment:
You shouldn't feel like a "health freak" for talking about milled flax because I will guarantee that these words were further from my vocabulary not all that long ago than they are from yours.
I do want to caution you that just increasing your omega-3 fatty acids will probably not be enough; you will still probably need to reduce your consumption of omega-6 fatty acids (which are overly abundant in processed foods) as well.
I have one post on my blog about using flax to replace eggs, and tomorrow I will post one on using flax to replace butter/margerine. Good luck on making flax a regular part of your diet.
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