Step 1

First prepare the flax "whites" by boiling the whole flax seed with the water.

Step 2

Reduce heat to a rolling simmer and let it reduce down to 1¾ - 1½ cups, this may take 20-30 minutes (or more) but it is important to get it reduced properly

Step 3

Strain the mucilage through a fine sieve and it will look just like raw egg whites, if it is too liquid (meaning you have alot more than 1½ cups of mucilage) you will need to return the goop and the seeds to a pot and reduce longer. *Note: It will thicken as it cools

Step 4

If the goop is "too goopy" and thick, you will return to the pot, heat again and add more water to get to the right consistency. * see video tutorial

Step 5

Once you have gotten to the desired consistency, discard the seeds or use them in your favorite whole grain bread recipes (or the crackerbread recipe in my new cookbook!)

Step 6

To make the buttercream : Add the granulated sugar to the hot mucilage and stir to help dissolve, then cool to cold

Step 7

Whip the cold mucilage/ sugar mixture on high speed with the cream of tartar until it is stiff and glossy like a meringue.

Step 8

Add the sifted confectioner's sugar and mix to combine

Step 9

Slowly add the softened vegan butter and shortening while mixing on high speed

Step 10

It may look as if your emulsion is starting to break but with high speed whipping it will eventually come together

Step 11

Add the vanilla extract last

Step 12

**another note on the flax "whites" if your first reduction of "goop" seems to be too thin, you can always reduce it down later by boiling it down again (without the seeds)