I don’t usually pay much attention to oil use, or fat-free-ness: when my kitchen plans hum along normally, I find that a whole-food plant-based diet sort of naturally works out for me health-and-weight-wise, without oil restriction needed. But during a major household move, my eating habits have been a bit (vegan-)junky lately; and some of my family members are working towards weight loss goals. So I tinkered up this oil substitute, with an eye towards trimming the fat and calories from our daily bread. If you’re trying to cut down on added fats and oils in your cooking, check it out!
- 1/3 cup water
- 3/4 teaspoon cream of tartar
- 1-1/2 tablespoons ground flax seeds
Whisk all ingredients together until smooth, and let sit 5-10 minutes to thicken. Replaces 1/3 cup oil in recipes.
So far I’ve only used this mixture for baking, but it may work in dressings and other applications too. The cream of tartar gives it a mild neutral tangy flavor, reminiscent of lemon juice or rejuvelac, but less acidic — the flax flavor isn’t noticeable. So I think this mixture would blend well in dressings or homemade mayo or other places oil crops up in recipes.
If you try it this way before I do, please report your results below!
Image by the author.