November Tricks and Tricks,

Food Alchemy/News

November Tricks and Tricks,

COOK, by Matt Gagliardi on November 27, 2018

Tip #4 Healthy Flaxseed Gel

For any vegans trying to make cookies for the upcoming holidays, this one is for you! Elizabette Andrade of Cooking Alchemy showed our guests how to make an egg substitute from flaxseeds. If you boil flaxseeds in water after about 5 minutes, a viscous liquid will start to form. Drain off the flaxseeds and you’ll be left with a flaxseed gel that looks and feels exactly like egg whites. For every 1/4 cup of flaxseeds, use about 4 cups of water. The gel is perfect for binding as Elizabette demonstrated by coating portobello mushrooms with it and covering them in breadcrumbs and crushed almonds.

my showed our guests how to make an egg substitute from flaxseeds. If you boil flaxseeds in water after about 5 minutes, a viscous liquid will start to form. Drain off the flaxseeds and you’ll be left with a flaxseed gel that looks and feels exactly like egg whites. For every 1/4 cup of flaxseeds, use about 4 cups of water. The gel is perfect for binding as Elizabette demonstrated by coating portobello mushrooms with it and covering them in breadcrumbs and crushed almonds.

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