Bake Healthier with Flaxseed: Reduce Calories, Keep Perfect Texture

Flaxseed is a powerful ingredient for bakers looking to reduce calories without sacrificing texture.

Packed with fiber, omega-3 fatty acids, and plant-based protein, ground flaxseed can replace some of the fat and eggs traditionally used in baked goods.

When mixed with water, it forms a gel-like substance that mimics the binding and moisture-retaining qualities of butter or oil.

It works exceptionally well as a fat reducer in dense, moist baked goods such as banana bread and oatmeal cookies.

Create your flax egg by stirring flaxseed into water and waiting just long enough for it to become viscous.

This flax egg can replace one egg in most recipes.

To cut fat, swap ¼ cup oil or butter with 3 tbsp ground flaxseed and a splash of water.

Keep in mind that flaxseed adds a slightly nutty flavor https://drdard.ir/8-properties-of-flax-seeds/ (check out this blog post via 89u 89) and a darker hue to your baked goods.

This works well in whole grain or spiced recipes but may alter the appearance of lighter treats.

Because flaxseed absorbs moisture, you might need to increase liquid ingredients by a tablespoon or two to maintain softness.

Overbaking can lead to dryness, so check for doneness a few minutes earlier than usual.

You can enjoy your classic desserts lighter, softer, and more nutritious—with no compromise on texture