1/2 head of Green Cabbage
1/4 head of Red Cabbage
1/2 teaspoon Onion Powder
1 teaspoon Poppy Seeds
2 Tablespoons Honey
1/2 cup Trader Joe’s Reduced Fat Mayo
1 Tablespoon Apple Cider Vinegar
Shred carrots, and cabbage. Add remainder of ingredients and mix together.
Flaxseeds are the most awesome egg substitute in baking and they are very economical to use. I have found they are much cheaper and taste better than traditional egg substitutes. I have learned there is a right way and a wrong way to use Flaxseeds when using them to replace egg in baking recipes. I am including a step-by-step guide on how to use them the right way in baking.
1 Tablespoon Flaxseeds + 3 Tablespoons Water = 1 Egg
1. Grind up Flaxseeds into a flour consistency, using a mill or coffee grinder.
2. Mix Flaxseeds with water.
3. Let it sit for at least 15 minutes. It will be ready to use when the mixture becomes a slimy consistency like an egg.
If you don’t have a grinder and want to use whole Flaxseeds as an egg substitute, you will have to soak them longer (30 minutes).
This recipe is my own original that I have used for years and this is the first time I have shared it with anyone. Most pesto recipes use Parmesan cheese. I don’t feel it’s a necessary ingredient in good pesto. It is best when you use all fresh ingredients. If you need to make any substitutions you can use dried Oregano and Thyme. Walnuts can be used instead of Pine Nuts along with a pinch of sage. When fresh Basil is not available sub more spinach.
1 1/2 Cups packed fresh Spinach
1/4 – 1/2 Cup packed fresh Basil
1/4 Cup Pine Nuts (pre-grind if you don’t want chunks)
1/4 tsp chopped fresh Oregano
1/2 tsp fresh Thyme (remove leaves from stems)
2 cloves crushed Garlic
1/2 tsp Sea Salt
1/4 tsp Black Pepper
1 tsp Lemon Juice
1/2 Cup Olive Oil
Place spinach in a blender or food processor with other herbs, add lemon juice and a small amount of olive oil. Add Pine Nuts and remaining ingredients and blend until smooth. If you’re not going to use all of the pesto right away, you can pour into an ice cube tray and freeze for later use.
2 Tablespoons Flaxseeds (used as substitute for 2 eggs)
1/3 Cup Water
Grind Flaxseeds into flour, mix with water and set aside.
2 Cups Oat Flour
1 tsp Baking Soda
1 Tablespoon Cream Of Tartar
1/2 tsp of Salt
3/4 Cup Brown Sugar (can substitute Honey)
Mix dry ingredients together.
3 mashed Ripe Bananas
1/2 Cup unsweetened Applesauce
2 tsp Vanilla
1/3 Cup Coconut Oil (Can also use vegetable oil or margarine)
1/2 Cup Chopped Pecans or Walnuts (optional)
In a separate bowl mix wet ingredients together in order. Gradually add dry ingredients, then add Flaxseed mixture. Mix until all ingredients are thoroughly incorporated (should be the consistency of waffle batter). Add more water if needed. Pour batter into 2 oiled bread pans. Bake at 350 degrees for 40-50 minutes.
1 slice equals 120 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 89 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein, 6 g sugar (brown sugar). Diabetic Exchanges: 1 starch, 1 fat.