Use Flaxseed to Replace Oil in Baking Recipes Oat-Flax-Pumpkin Muffins Recipe Ingredients: 1 can pumpkin puree ½ cup brown sugar ⅓ cup applesauce ¼ cup water 2 eggs 1 cup almond flour ½ cup rolled oats ¼ cup ground flaxseed 1 tsp. cinnamon ¼ tsp. ginger ¼ tsp. nutmeg Pinch of cloves ½ tsp. salt Instructions: 1. Preheat oven to 350° F. 2. Whisk almond flour, oats, flaxseed, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl. 3. In a smaller bowl, mix the pumpkin puree, applesauce, water, eggs, and brown sugar until thoroughly combined. 4. Make a well in the dry ingredients, then pour in the wet mixture and stir until combined. 5. Using a muffin tin greased with butter or filled with paper liners, fill muffin tin up about ⅔ full. 6. Bake for 15-17 minutes, or until muffins are baked through and browned on top. Make a Flaxseed “Egg” for a Vegan Baking Substitute Vegan Chocolate Chip Cookies Recipe Ingredients: 1 Tbsp. ground flaxseed 3 Tbsp. water 1½ cups all purpose flour 1 tsp. baking soda ½ tsp. salt ½ cup vegan butter, at room temperature ½ cup dark brown sugar ⅓ cup coconut sugar 1 tsp. vanilla extract 1 cup non-dairy chocolate chips Instructions: 1. Preheat oven to 350° F, and place a piece of parchment paper on a baking sheet. 2. Combine flaxseed and water in a small bowl and set aside. (This will be your flax egg.) 3. Combine flour, baking soda, and salt in another small bowl. 4. Combine sugars and vegan butter in a medium bowl, and whisk vigorously (or use a mixer) for about 2 minutes, or until mixture is light and fluffy. 5. Whisk in flax egg and vanilla to the sugar mixture. 6. Add dry ingredients to wet ingredients and mix until just combined. 7. Gently fold in the chocolate chips. 8. Drop by rounded tablespoon onto the baking sheet. 9. Bake for 12-14 minutes, then let cool for 5 minutes. Remove to a cooling rack and let cool for another 10 minutes. Substitute Flaxseed for Flour When Making a Breading Baked Coconut Shrimp Recipe Ingredients: 1 lb. large shrimp, peeled and deveined 2 eggs 1 cup unsweetened coconut flakes ½ cup ground flaxseed ½ cup all purpose flour ½ tsp. garlic powder ½ tsp. paprika Salt and pepper to taste Instructions: 1. Preheat oven to 425° F. Grease a large baking sheet. 2. Beat eggs in a small bowl and set aside. 3. In another small bowl, combine flaxseed and coconut and set aside. 4. In a third small bowl, combine flour and spices. 5. Dip each shrimp into the flour mixture, then the egg mixture, and finally the flaxseed and coconut mixture. Place shrimp on the baking sheet in a single layer. 6. Bake for about 10 minutes, or until shrimp are golden brown.