Have you ever made a flax egg? Sounds kind of strange, but many vegan recipes call for a flax egg to replace a real egg. I’ve never made one until very recently and it had always sounded weird and complicated to do, but it takes a mere minutes and the process comes in handy whenever I want to up the glow of any dish I’m making. Like quinoa cakes with homemade ketchup!
Before we get to the quinoa cakes, let’s get the glow down:
Flax seeds: fight diabetes, has a high amount of cancer-protective compounds lignans (up to 800 times the amount as in any tested plant food) and alpha linolenic acid, fights constipation with its soluble and insoluble fiber content (one ounce of flax provides 32% of the US daily allowance of fiber), combats inflammation with its Omega-3 essential fatty acids, prevents menopausal symptoms with its estrogen-like phyoestrogens, fights heart disease by reducing LDL (bad) cholesterol, boosts the immune system, improved Alzheimer’s symptoms, and helps brain function and overall mood.
For the flax egg:
Take one tablespoon of flax seeds, grind them up, put them into a bowl with 3 tablespoons of water. Let sit for about 5-10 minutes.
You will notice that the water congeals and becomes jelly-like. Almost like an egg white.
That was easier to do than I thought!
For the quinoa cakes:
Add the flax egg to the Rainbow Quinoa Salad.
Fold in the oat flour. If you have oats, simple food process the oats until they are fine like flour.
Mix the quinoa thoroughly with the other ingredients. Shake into little palm cup-sized patties. Place delicately on a baking sheet, drizzle with extra-virgin olive oil, and bake at 400 degrees Fahrenheit for 15 minutes, or until the patties hold together and are crispy on the outside.
When they are finished cooking, they should look like this:
Serve on a plate with some homemade ketchup to dip. Enjoy!
Grab and dip!