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Making Flax Eggs with NutraCleanse™

For those of us who are vegan, or maybe have high cholesterol, or perhaps just simply don’t have enough eggs to bake with, we have a surprise for you: you can make an “egg” with NutraCleanse™!

Nope—we’re not crazy. Eggs are binders, and when we use eggs in baking, we do it to bind the ingredients together so that our food turns out the way we want it to: delicious. (And identifiable!)

There are typically two ways to make eggs with water. One involves chia seeds, and one involves ground flax seeds. Guess what NutraCleanse™ is made of? That’s right—over 90% of the ingredients is ground flax!

Here’s how to make flax eggs:

Ingredients:

  • 1 tbsp. NutraCleanse™ (or ground flax seeds)
  • 3 tbsp. Water

Method:

  1. Combine binder of choice and water.
  2. Stir together well, then set aside for 3-5 minutes.
  3. Stir once more, then add to baking.

That’s it! So the next time you’re stuck for an egg or two while making banana bread, use NutraCleanse™ instead. Here’s our recipe for Vegan Banana Walnut Pancakes, using NutraCleanse™ in place of an egg, to create flax eggs:

Vegan Banana Walnut Pancakes: makes 4 large

Ingredients

  • 1¼ cups unsweetened almond milk
  • 1 large banana, mashed
  • 1 tsp. vanilla extract
  • 1 tbsp. NutraCleanse
  • 3 tbsp. water
  • 1 cup quinoa flour
  • 1/3 cup gluten-free rolled oats
  • 1 tsp. aluminum-free baking powder
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • 1 tbsp. coconut oil
  • ½ cup banana slices
  • ¼ cup chopped walnuts
  • 2 tbsp. maple syrup

Method

  1. Whisk together non-dairy milk, mashed banana, and vanilla extract. Set aside.
  2. Combine NutraCleanse™ and water in small bowl to make your flax eggs, and set aside.
  3. In a separate bowl, mix together the flour, oats, baking powder, baking soda, and cinnamon.
  4. Stir the NutraCleanse™ mixture once more, then add to the wet mixture.
  5. Incorporate the dry ingredients into the wet, and mix until just combined.
  6. Melt coconut oil in a non-stick pan (I use ceramic) over medium heat.
  7. Add about a half cup of the batter into the pan.
  8. Flip once bubbles have formed and popped (approximately 23 minutes per side).
  9. Top with fresh banana, walnuts, and syrup.

*Image from food.com.

High-Fiber Chocolate Zucchini Muffins

Looking for a healthy, kid-friendly recipe that you can send to school with your kids? Look no further! Our adapted version of this awesome muffin recipe created by Natalie Browne of Kitchen, Uncorked is incredible. The muffins are low in sugar, totally vegan, and super high in both fiber and taste.

Fiber is SO important to one’s health. It’s essential to help keep digestive issues at bay, and is directly related to lowered blood pressure and lowered blood sugar. Fiber keeps your body regular, and plays an important role in digestive health and wellness. Aside from raw and steamed fruits and vegetables, whole grains are a great addition to any child’s diet. (And yours!)

If you feel as though your child’s diet is lacking in fiber, NutraCleanse™ is a great supplement. It’s made with only five ingredients, and is incredibly high in not only fiber, but also vitamins and antioxidants.

And that’s where this yummy recipe comes in.

Finding a great recipe that’s healthy, fiber-rich, and nut-free is hard. So when you do find one, you have to get your kids on board! If the muffins aren’t sweet enough for your children, you can add semi-sweet chocolate chips to make them pack more kiddie punch.

So what are you waiting for? Start grating that zucchini, and away you go!

High-Fiber Chocolate Zucchini Muffins with NutraCleanse™

HIgh-Fiber Muffins

Ingredients

1 tbsp. chia seeds
3 tbsp. water

1 1/2 cups whole wheat flour
1/2 cup NutraCleanse™
1/4 cup cocoa
1/4 cup hemp hearts
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt

1/3 cup apple sauce
1/2 cup sugar
1 cup zucchini, grated
3/4 cup almond milk

1 tbsp. coconut oil

Method

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine chia seeds and water, stir well, and set aside on your counter.
  3. Measure the next 8 ingredients into a large bowl. Mix well, and set aside.
  4. Transfer the chia seed mixture to a medium-sized bowl. (It should have a gelatinous consistency.)
  5. Add in the apple sauce, sugar, zucchini and milk. Mix well.
  6. Pour the wet mixture into the dry mixture, and stir until just combined. Add chocolate chips. (Optional)
  7. Grease muffin tins with coconut oil.
  8. Fill muffin cups 2/3 full, and bake for 15-17 minutes.

Love them? You’re welcome!