Flax Seed Egg Whites
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.
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