Flaxseed substitute

[siempresam]

I made Alissa's basic flaxseed cracker recipe, and while it is okay my husband and I don't like it that much. I also noticed that most of her cracker recipes call for flaxseed.

I am wondering if there is a flaxseed substitute that I can use for some of these recipes? Or if there is a way to cut back on the flaxseed. The taste is so overpowering, but I know that the flaxseeds are there to bind the recipes together.

I am wondering as well if ground flaxseeds yield a different flavor?

Or do you all have any good cracker recipes that don't call for flaxseeds? I plan on trying out the corn chip recipe soon, which I believe doesn't call for flaxseeds.

[yeahbethany]

You can add all kinds of veggies/veggie pulp/seasonings to the recipe. This cuts down on the flax seed, and adds flavor.

I really like crackers with veggie pulp in the dough. =)

[Rawkinlocs]

Agreeing with Bethany...but I also found that golden flax seeds yields a lighter, milder flavor than the dark brown ones. I never even buy the brown ones anymore...I stick to the golden. Also, I almost ALWAYS use ground flax seed and just add extra liquid to the recipe because I don't care for the whole flax seeds at all.

So, next time you make crackers, try grinding the flax seeds up first (golden ones) and then add small amounts of water at a time to get to the desired consistency (not too wet and not too dry) and I'll bet you both like them better!

[vegangelist]

and truthfully, ground up flax is gonna give you less "intestinal sweeping" action and more absorbed nutritional value!!

ditto on the golden flax seeds.

kristi

[Sweet lips]

Crackers


--------------------------------------------------------------------------------
carrot pulp, 1 cup
sunflower seeds, 1 cup
sesame seeds, 1 cup (1/2 in mix; 1/2 on top when done)
1 small red onion
1/4 cup or less of lemon juice
(optional) add garlic, olive oil, 1 tsp. curry, 1 tsp. cumin
Dehydrate 3 hours on teflex sheet. Remove sheet, then dehydrate 4 more hours.

[caramba]

I was just going to post about exactly the same thing Siempresam...

My favourite non-Raw crackers are Ryvita (Rye & Sesame seeds) so I was wondering is it OK to throw in a bit of them into a flax seed cracker recipe? I mean, is it "anything goes", basically through trial & error?

[Curleedst]

Wow thanks!!! You are a wealth of information. I do not think I have seen the golden flaxseeds in the store but I will continue to look. I like grinding the flaxseed for the enchilada tortilla recipe. I eat just that with cucumbers and salsa. YUM!



Agreeing with Bethany...but I also found that golden flax seeds yields a lighter, milder flavor than the dark brown ones. I never even buy the brown ones anymore...I stick to the golden. Also, I almost ALWAYS use ground flax seed and just add extra liquid to the recipe because I don't care for the whole flax seeds at all.

So, next time you make crackers, try grinding the flax seeds up first (golden ones) and then add small amounts of water at a time to get to the desired consistency (not too wet and not too dry) and I'll bet you both like them better!

[Curleedst]

Ok I FINALLY found the golden flaxseeds at Weigmans here in Maryland! YIPPEE! I purchased 2 packages of it. Ok....now I have to review this thread to figure out how I want to use them for the enchilada tortilla and crackers. I am very interested in making the crackers. My neighbors actually came over and LOVED the flaxseed crackers (brown original). I am going to remake w/ the golden ones and see how much they like that.

Thanks guys!

[madmel]

curleedst,

which enchilada recipe are you making?

thanks,
mel

[Curleedst]

The one in Alissa's book which includes frozen corn. I normally used the regular flax seeds but wanted to try it with the lighter, golden seeds to see if it provides a crispier and lighter texture. The original flax seeds tastes good but leaves a slimy aftertaste in my mouth and I do not like that.



curleedst,

which enchilada recipe are you making?

thanks,
mel

[madmel]

Thanks Curleedst!

I plan to try this very recipe for the first time, so your input came at the right moment.

Unfortunately, my golden flax won't be here for at least a week, so I will (or have to) try it with the regular stuff.

thanks again,

mel

p.s. you have a cute avatar!

[Curleedst]

Thanks so much. That is my hair idol. I have hair that grows out and up vs. down. LOL.

Anywho...when you get your golden flax check in and let's try Alissa's veggie Golden Flax recipe (assuming you have your book). If not you sh/ get it, it is very good!!!



Thanks Curleedst!

I plan to try this very recipe for the first time, so your input came at the right moment.

Unfortunately, my golden flax won't be here for at least a week, so I will (or have to) try it with the regular stuff.

thanks again,

mel

p.s. you have a cute avatar!

[madmel]

Yep, I have the book and couldn't live without it :D

[stiletto]

I made the corn chips yesterday and while they took a while to dehydrate, they were really good. I didn't even have any onions in the house so I just used corn and some spices. Very good with salsa.

I've been trying to shy away from too much flax only because of the fat and calories of it. I'm trying to reduce some of the fat in my diet all around so if anyone has any good substitutes let me know.

[Veganforlife]

Curleedst - what part of MD do you hail from?

[Curleedst]

You made the corn chip recipe in Alissa's book? I am soaking golden flax seeds now...I can't wait.


I made the corn chips yesterday and while they took a while to dehydrate, they were really good. I didn't even have any onions in the house so I just used corn and some spices. Very good with salsa.

I've been trying to shy away from too much flax only because of the fat and calories of it. I'm trying to reduce some of the fat in my diet all around so if anyone has any good substitutes let me know.

[Curleedst]

I am in Owings Mills, MD a suburb of Baltimore.


I just returned from Whole Foods.


Curleedst - what part of MD do you hail from?

[Lay-Lay]

I often use wheat berries and barley.