If you’re wondering what’s the difference between flaxseeds and linseeds, there isn’t any. They’re different names for the same thing – the seeds of the flax plant.
(However there is a difference between the oils. Flaxseed oil can be used in raw foods like salad dressings, dips and smoothies but should not be used for cooking. Linseed oil is specially processed for use in paints, putty and as a wood protector for things like cricket bats. It is not a food.)
Back to the seeds … they’re a super source of omega-3 fatty acids, fibre and protein, are gluten free and studies show may have anti-inflammatory properties.
They’re also a great vegan egg substitute for baking or binding … simply mix ground seeds with water. You can buy ready-ground meal, grind your own in a coffee or spice grinder or, if you have a Thermomix, use that. I’ve only used ‘fleggs’ as a replacement for one or two eggs, having read that they’re not suitable to use in recipes that call for three or more. Opinions anyone?
Here’s the recipe …
1 tablespoon ground raw flaxseeds/linseeds i.e. meal (see TIPS)
3 tablespoons water at room temperature
Place the meal in a small dish or cup and mix in the water, then let it rest for at least 10 to 15 minutes until it thickens and gets a bit gloopy. Tahdah … you have a flegg! For two egg replacements, just double up.
TIPS
If using a Thermomix, grind 100g or so of seeds for 10 sec/speed 10. Then store leftovers in an airtight container in the fridge or freezer to make more fleggs or to sprinkle on cereals or salads, add to shakes or smoothies, and so on.
If you can’t use flaxseeds for any reason, substitute chia seeds using the same quantities and method. Chia seeds also contain omega-3 fatty acids and other nutritional benefits and have a more neutral flavour than flaxseeds. So you may prefer to use them for recipes with delicate flavours.
old chris new tricks 