Great looking recipe. I plan to try it with a few tweaks.
Please don’t buy or recommend pre-ground flaxseeds. They can become rancid within a couple of days of being ground (unless they have a preservative… hmmm). Instead, grind your own whole flaxseeds in a coffee grinder until you have 3/4 cup. You likely wouldn’t need the eggs either, except for the taste, because ground flaxseeds become a binder once they are ground and mixed with a liquid.
With a little tweaking this can become a vegan recipe, with almond or rice milk and agave nectar for sweetening (of course you’d use less liquid). For those who like honey, you could use that although it’s not strictly vegan.
I posted this remark at Joy's blog. I hope she approves it.
Please don’t buy or recommend pre-ground flaxseeds<<<
Good to know.
I haven’t used flax, will one of these days.
LOL, you look at the recipes and change them to vegan and I look at the vegan and change them to regular cooking in my mind or in real practice.
That is what being free means.