Flax ~ a handy substitute for eggs, butter & oil

I thought this was a somewhat handy tip. Perhaps you already are aware of it, but it was news to me today so I thought I would share.

Milled Flax can be used in many recipes by substituting for eggs, butter & oil.

Flax Seed Substituting for Fat:
3 Tablespoons ground Flax Seed = 1 Tablespoon Margarine, butter or cooking oil. Substitute for all or some of the fat depending on the recipe.To substitute for all of the fat with flax seed, increase liquid by 75% as ground flax absorbs liquid. Baked goods brown more quickly.

Substituting for Eggs:
1 Tablespoon of ground Flax Seed plus 3 tablespoons water for each egg. Substitute a 1:3 ratio of ground flax seed and water mixture for each egg in recipes for pancakes, muffins and cookies. Allow to sit for several minutes together before adding to your recipe.

I haven't tried it yet, but will let you know when I do. More info at: www.flaxusa.com