Prewetts Ground Flaxseed
Tuesday, March 15, 2011 at 08:01AM 
PREWETTS GROUND FLAXSEED
Key points
- · A ready ground flaxseed powder ideal for using as a replacement to eggs in baking
- · Helps baking to bind but not to rise
- · A wonderful source of Omega 3
- · Made from 100% Organic Flax Seeds
- · Mostly available from health food shops or online
Taste
Flax Seeds are truly a wonder food: they are rich in proteins, vitamins, minerals, dietary fibre, lignans (natural antioxidants) Omega 3 and other fatty acids (namely, Omega 6 and Omega 9) and can help lower cholesterol, aid digestion and provide both energy and vitality. It really is no wonder that those in the health know swear by them as an essential part of a healthy diet. It is fortunate then that flaxseed, or more specifically, ground flaxseed has a lovely, mellow and nutty flavour. It is subtle enough not to overpower anything it may be in, but adds a delicate, malty flavour to baking. It is worth noting that the flavour of flaxseed is much more subtle when eaten whole, and really only comes through when eaten in its ground form. The beauty of Prewetts Ground Flaxseed is both its instant results (no grinding necessary) and that it keeps incredibly well, lasting for up to six months if stored properly – that is, away from direct light in a sealed container in a cool, dark space.
Texture
When kept dry, ground flax has a soft and powdery texture; the moment you add water, the flax becomes porous, absorbing any liquid around it and swelling to a gummy paste. If you were to use flax as simply something to sprinkle over your morning cereal, or to add to a smoothie, then there is little to note. But the reason I think so highly of the stuff is that it makes the most wonderful egg replacer in biscuits and baking. Because of its glutinous texture it is best used in rich (and often chocolaty) puddings, where the added viscosity complements the dish i.e. chocolate brownies, cookies, pecan pies, chocolate cakes or fruit slices etc. If a lighter egg replacement or binder is needed then I tend to use Orgran Egg Replacer.
Cookability
I am very partial to using ground flaxseed as an egg replacer, partly as it is so good for you - adding nutritional content to your food - but also because it is an excellent binder for baking allergy-friendly puddings. What it may lack in ‘raising’ powers, it makes up for in its ability to hold together other gluten and dairy-free ingredients. Proportions are key when using ground flax: my rule of thumb for baking with flax is to use 2 tablespoons of ground flax seed plus 1/8 of a teaspoon of gluten free baking powder, blended with 3 tablespoons of water for each egg that you want to replace. Mix the three things together, until you have a liquid paste and then leave for a moment or two. In that time the flax will suck up most of the moisture and become very thick and dense, it is now ready to use. Please note though, there are times when using flax as an egg replacement is not suitable and that, essentially, is in any savoury dish. Flax can only really be used in sweet baking as its texture is too dense for any other type of cooking.
Ingredients
100% Organic Ground Flaxseed
Availability
You can buy Prewetts Organic Ground Flaxseed in nearly all health food shops. It is also available from a number of online stores. You can find it at the following locations:
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