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Ground Flaxseed Plus Moisture

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Back to Baking

By Anna Olson

Published 2011

  • About
In loaves, but especially in cookies, 1 tablespoon (15 mL) of ground flaxseed plus 3 to 4 tablespoons (45 to 60 mL) of applesauce can replace the moisture usually provided by eggs. The flaxseed gives some structure, fat, and added fibre.

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