This is barely a recipe, but it is a handy thing to know if you’re vegan or have allergies (or just run out of eggs in the middle of a recipe)! Flaxseed and water combined can easily take the place of an egg in any baked goods recipe!
INGREDIENTS:
1 Tbsp flaxseed meal (ground raw flaxseed)
2 1/2 Tbsp water
One of our wonderful customers, Donna Karp, passed on a fantastic tip for making gluten free dumplings. She uses the frozen Udi’s Pizza Crusts we have at the store, and then cuts them with a pizza cutter into small squares (roughly ¾ inch each).
She said that adding them to soups at the end of cooking makes for wonderful gluten free dumplings that don’t get goopy or stick together. She said she frequently uses them with homemade chicken soup, though they would be great with any soup to make it a little more substantial.
We’re thrilled that she shared this amazing tip with us and hope that it helps some of our other readers! If you have any recipes or suggestions you’d like to share, please email us at passhealthfoods@gmail.com!
