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Ingredients
1 Tbsp. flaxseed
1 Tbsp. dried calendula
1 cup boiling water

Directions
Pour the water over the calendula and cover. Let steep until the color is a rich yellow, about 5 minutes. Strain and discard the calendula. Pour the calendula tea into a small saucepan and toss in the flaxseed. Bring to a boil and boil for about 3 minutes, until the tea is reduced to about ¾ cup. Transfer the mixture to a food processor or blender and whiz for about 30 seconds to coarsely crush the seeds. Then strain to remove most of the seeds (it is ok if some seeds remain). The substitute will smell slightly sweet and spicy. Refrigerator until cool, at least 15 minutes before using, or cover and refrigerate for up to 2 weeks.

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