Originally Posted by froggythefrog
Not so much for nuts. Flax and chia seeds both have a substance that gels with water. I wouldn't heat the mixture on a skillet personally. Flax has omega-3's which actually break down and become trans-fats with too much heat. It's a safe mixture to use for baking though.
But yeah, you can't just grab ground peanuts, almonds, or walnuts and hope to get the same binding effect.
That's good to know about other nuts. Thanks, Froggy!
Usually, I would only heat it on low heat (the "lo" or "1" setting) just until it thickens. I'm not sure different that is from baking at 350. In reality though, I put fresh-ground flax in my yogurt, and just use regular eggs when baking
. That way, I avoid the whole trans-fat thing.