Wednesday, May 19, 2010

I Love Me Some Omega-3's!

The Hubby (finally!) transferred pictures from the camera to the computer, so now I can put up all the tutorials I've been wanting to do. Today I was waffling between putting up a crafty tutorial or a foody tutorial, but food won out since I'm hungry. So I'm treating you to my recipe for Flaxy French Toast.

Well, I'm using the term "recipe" loosely here. I didn't measure anything, flax is something that you have to do by feel sometimes. But I have pictures and explanations so that will have to do.

First you have to find yourself some flax meal. It's important to know that whole flax seed is impossible for your body to digest, so it needs to be ground before using it. I prefer to buy whole flax seed and grind it in my coffee grinder that has never seen coffee. Ground flax goes rancid quickly so buying it pre-ground can give you a bitter experience, literally. Also, at my local bulk store, ground flax goes for about $1.00/lb and whole seeds are $0.56/lb. After grinding your flax store it in the fridge and use it in a week or two for the best results.

Pour your ground flax into a bowl.

The ratio for flax-to-water to make an "egg" is 1:2 or 1:3, depending on how thick you want it. A tablespoon of flax meal plus your wanted water equals the binding power of an egg. I think I use about 1/2 cup of meal for 4-5 slices of bread. But don't add your water yet!

Instead, add your seasonings. I use cinnamon, nutritional yeast, and salt. I think the cinnamon is the key to getting it to taste like eggy french toast, but that's what I grew up with. The nutritional yeast helps the flax taste a bit like eggs, it's also high in B vitamins. And it's yummy in it's own right.

Whisk the flax meal and seasonings together and add your water. Flax meal mixed with water will thicken upon standing for any length of time, so take that into consideration. Experiment, it won't hurt. This is the texture of my flaxy goodness that I like to use. To be clear, this is the texture of it after standing.

If you're using homemade bread for this (and why not!) then slice it while you're waiting for the flax to congeal.

Dip your slices in the flax mixture. You might have to scrape some mixture off it it's too thick. Again, experiment. Then lay it into a heated sprayed pan to cook. I use a medium-high heat.

Then enjoy!

The flax gives it a delightful nuttiness that I just love. It's also great for slicing into sticks and giving it to your toddler to dunk. And you can pat yourself on the back for not buying frozen french toast sticks.

Doesn't breakfast sound good right about now?


  1. Great tutorial Krista, thanks :)

  2. I think that you have an underlying motive to make me REALLLLLYYYY hungry! :-) Thanks for sharing this. I have never used flax (turning red) but I hope to try. I soak up so much useful info from you. Thanks again.