Saturday, June 11, 2016

Day 156 Flax Seed Egg Whites

Flax Seed Egg Whites

3 Cups Water
1/3 Cup Whole Flax Seeds, brown or golden

Flax seed egg whites can be used in baking, making an 'omelet', or whipped into a meringue.  Save the leftover seeds to make flax seed crackers.

Combine the water and seeds in a saucepan or large skillet.  A wider pan works better than a narrow one.  Bring to a boil, then turn down to a medium to light heat to simmer.  When finished, the liquid is bubbly and reduced in at least half.  It will be thick and gloppy.  Strain the mixture through a seive, pressing with a large spoon to get the most liquid out.  Store in a jar in the refrigerator for 1 week for the freezer for up to 4 months.

Soundtrack - The Complete Season 10 Collection - The Voice

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