Eggless Wholewheat Spiced Muffins with Flaxseed

Eggless baking is quite a challenge for a baker who does not have any restriction of baking with eggs. However, the question is often raised regarding the appropriate egg substitute. While I have done some eggless baking with yogurt and the results were also fantastic, flaxseed powder is an alternative that bakers usually suggest and which I had never tried. So today as I was standing in my kitchen wondering what to bake for my week's breakfast, I decided to experiment with this egg substitute. I have used all least expensive and simple ingredients in this recipe as I was not too sure of the results and was all set to trash it if required. You can use this as a base recipe and modify the recipe with ingredients of your choice. The texture and taste was at par with any other bake made with eggs and after tasting cakes made with yogurt, I would definitely recommend using flaxseed powder as a substitute instead of yogurt. 

Ingredients

1 cup plus 1 tbsp wholewheat flour

1/3 cup honey (I added 1/4 cup honey and realized it wasn't too sweet)

1/4 cup extra light olive oil

2 tbsp flaxseed powder (I am substituting 2 eggs with 2 tbsp flaxseed powder)

1/4 cup milk

1 tsp vanila extract

2 tbsp candied citrus peel chopped (optional)

1 tsp baking powder

1/2 tsp baking soda

2 tsp mixed spice

1 tsp or more ground cinnamon for sprinkling

Direction

Take 6 tbsp room temperature water and dissolve the 2 tbsp flaxseed powder. Let it stand for 3-5 minutes. 

In a bowl, beat the honey and oil till smooth and creamy. Add the vanila and stir. Now mix the flaxseed mixture, which would become gooey by now, and stir well till incorporated. Now fold in the 1 cup flour mixed with the baking powder and baking soda and stir till no lumps remain. Add the milk and add the remaining 1 tbsp flour. Mix well. You may add another 1/2-1 tbsp flour if you find the batter too runny which should otherwise be lumpy and drop consistency. Add the chopped citrus peel and mixed spice and stir well till combined. 

Pre-heat the oven at 180 degree celsius. Line a muffin tray with liners and drop spoonfuls of the batter till 3/4 full. The batter rises beautifully and so leave enough space for the muffins to rise. 

Sprinkle ground cinnamon on top of each muffin and bake in the pre-heated oven for 15-20 minutes till a toothpick inserted comes out clean and the top is slightly golden. Remove from oven and let it cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before storing in air tight container. Serve warm with a dollop of butter and some fruit preserve. Enjoy!!

Stuffed Veggie Flax Foccacia

Some experiments in the kitchen leave you astounded and some disappointed. My day at the kitchen today was rather very interesting and the results definitely left me astounded. I had bought a pack of organic Flax seeds for a bread and the opened pack was lying since then. I knew I had to use it up soon as it did not come very cheap and so started looking for options to use it up. All recipes either used it as a egg substitute or simply as a topping for breads and muffins. I wanted to do something different which is when I came across this simple Flax bread recipe. It seemed quite bland and distasteful at the look of it and so I decided to give it a makeover. Voila! What it looked initially and what it turned out to be. I made it as a small batch and really regret as there is hardly any left for my dinner. The best part is you can have as many as you want and not worry about those carbs and feel light and energetic even after gobbling up a good 4-5 wedges. Play with the stuffing and recreate it with anything of your choice and you and your family can happily stay and eat healthy!

                                        

Ingredients

1 cup golden flaxseeds (you can use any variety)

3 eggs

1 tbsp baking powder

1/4 cup water

Scant 1/4 cup olive oil

1-2 tsp stevia or regular sugar

Salt to taste

For the stuffing

1/2 cup diced assorted veggies (carrots, bell peppers, peas, corn)

1 medium onion finely chopped

1 tsp garlic salt (you can use crushed garlic and salt separately)

1/2 tsp oregano

1/2 tsp basil

1/2 tsp parsley

Few pieces of Feta cheese

Handful of sliced olives

1 tsp olive oil

Direction

In a pan, dry roast the flaxseeds and grind to a fine powder. Keep aside.

                                             

Now, heat 1 tsp olive oil in a pan and fry the onion till translucent. Add the assorted veggies and fry till just cooked. Add the seasonings and remove from heat. Let it cool.

In a bowl, beat the eggs lightly and keep aside. Mix the flaxmeal, baking powder, salt, and sugar in another bowl. Add the beaten eggs, oil, and water and mix well. Now add the sautéed veggies and the rest of the ingredients and mix well. 

Take a ceramic or glass flat dish and lightly grease it. Spread the batter on to the prepared dish evenly with a spatula. Arrange a few olive slices on the top and let it sit for 3-5 minutes.

                                         

Meanwhile, start pre heating the oven at 200 degree celsius even before you transfer the batter to the baking dish. Bake in the pre heated oven for 20 minutes till the top is slightly golden and feels firm. Serve hot with a condiment of your choice or simple sour cream.