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Old 10-16-2010, 10:38 AM   #1
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Can I sub flax meal for flour in this recipe?

I just saw this recipe and thought I would make it LC. It doesn't seem to use a lot of flour and I was wondering if I could sub flax meal. Please note that I do not have ANY nut flours or baking mixes and am only really interested in using flax because I have LOTS of it LOL Has anyone tried subbing all purpose flour with flax?

Here's the recipe:
Best Cocoa Brownies
Adapted from Alice Mendrich’s Bittersweet

Makes 16 larger or 25 smaller brownies

10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar (obviously going to be Splenda or Stevia, as I have that, too!)
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour (Use flax meal for this)
2/3 cup walnut or pecan pieces (optional) (might skip this)

What do you think? Should I give it a try and report?
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Old 10-16-2010, 10:54 AM   #2
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Yes. I think it would work. Laura Dolson makes Miracle Brownies with flax meal, and they are very good. I can't wait to hear how they turn out.
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Old 10-16-2010, 10:55 AM   #3
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Maybe I should up the sweetener because of the cocoa?
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Old 10-16-2010, 01:09 PM   #4
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I've tried subbing flax for flour in my favorite recipes and have found that a 1:1 sub only seems to work for muffins and breads. I end up using half almond flour and half flax to cookies, scones and other baking items.

Do let us know how it works tho!! I don't think you need more sugar bc since we've cut out sugar, we don't seem to need things to be as sweet, right? I've found that...

Deanne
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Old 10-16-2010, 10:22 PM   #5
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Hi hockey gal! It's just that Splenda with chocolate doesn't seem to work out as well together. I'm thinking subbing Stevia for 1 cup of the sugar (I think it's 1/2 tsp stevia + 1/3 cup water to sub) and the rest would be Splenda. I would try this later today I got my brother's birthday today
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Old 10-17-2010, 10:12 AM   #6
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ACK! I put too much salt in! LOL it's salty and bittersweet. The texture is great though, if you like fudgy brownies. I prefer cakey ones so I might add baking powder when I make it next time.
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Old 10-17-2010, 12:33 PM   #7
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I like making half a recipe if I'm not sure, to save expensive ingredients. I hate to have to consume something that's not perfect.
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Old 10-17-2010, 06:41 PM   #8
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I kinda like it though. And yes it sucks to eat something not perfect LOL But it was my mistake
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Old 10-18-2010, 03:57 PM   #9
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when there is that much sugar, it contributes a lot to the texture as well as sweetness. you might do better subbing some erythritol for part of the sugar.
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Old 10-18-2010, 06:16 PM   #10
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Quote:
Originally Posted by ravenrose View Post
when there is that much sugar, it contributes a lot to the texture as well as sweetness. you might do better subbing some erythritol for part of the sugar.
I only have splenda and Stevia right now. I bought Stevia from the US and had and LCF buddy ship it to me. So one sweetener at a time for me. It is quite pricey.
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Old 10-18-2010, 08:53 PM   #11
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Quote:
Originally Posted by hockey_gal View Post
I've tried subbing flax for flour in my favorite recipes and have found that a 1:1 sub only seems to work for muffins and breads. I end up using half almond flour and half flax to cookies, scones and other baking items.

Do let us know how it works tho!! I don't think you need more sugar bc since we've cut out sugar, we don't seem to need things to be as sweet, right? I've found that...

Deanne
Thank you hockey_gal! I guess your mistakes are our gains. This has really helped me in my kitchen experimentation!
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