Flax Seed Recipes

Flax & Apple Sauce Muffins

Ingredients:

3/4 cup   Northern Edge® Milled Flaxseed (could partly include wheat germ)

3/4 cup   purified water

1/2 cup   vegetable oil (eg., safflower oil, olive oil, etc.)

2 eggs    (beaten)

3/4 cup    raw sugar or dehydrated cane juice concentrate

2 cups    applesauce

2 1/2 cups  whole grain pastry flour

1 1/2 tsp  baking soda

1 1/2 tsp  salt

1/4 tsp     baking powder

1/2 tsp     cinnamon

1/4 tsp     allspice

1/4 tsp    cloves

1 cup     raisins (optional)

1/2 cup  chopped nuts (optional)

Directions:

• Combine milled flaxseed & water; allow to soak for 10 minutes.

• Combine eggs, oil and sugar.

• Add applesauce & flaxseed mixture to egg mixture.

• Combine dry ingredients and stir into wet mixture until just moistened.

• Stir in raisins & nuts.

• Spoon into prepared muffin pans.

• Bake at 350 degrees F. for 20-22 minutes.

Yield: 20-24 medium muffins.

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Cranberry & Flax Scones

Ingredients:

1/2 cup   Northern Edge® Milled Flaxseed (could partly include wheat germ)

1 cup      buttermilk or yogurt

2 1/2 cups  whole grain pastry flour

1 cup      fresh cranberries (or 3/4 cup if frozen or dried)

1/2 cup   butter

1              large egg

1/4 cup   raw sugar or dehydrated cane juice concentrate

4 tsp       baking powder

1/2 tsp  baking soda

1/2 tsp  salt

Directions:

• Blend dry ingredients, then cut and mix in butter until mixture looks like fine crumbs.

• Mix in cranberries.

• Beat egg and add to buttermilk (or yogurt), then add to dry mixture without over mixing.

• Pat out on a slightly floured counter or board and cut with a knife to desired size and shape.

• Turn upside down.

• Bake at 375 degrees F. for 20 minutes.

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Soft Flax Pretzels

Ingredients:

2 - 3 cups  all-purpose whole grain flour

1/4 cup      Northern Edge® Milled Flaxseed (could partly include wheat germ)

1 cup        purified water

1 tbsp       butter

1                egg yolk

2 tbsp      granulated raw sugar or dehydrated cane juice concentrate

1 tbsp      active dry yeast

1 tsp        salt

1 tbsp     purified water

small amount of coarse salt (optional)

Directions:

• In a large bowl, blend 1 cup of flour with sugar, yeast and salt.

• In a saucepan, over medium-high heat, bring water and butter to 120 to 130 degrees F.

• Add liquid to dry mixture and beat until well combined.

• Stir in flaxseed and enough flour to make a soft dough.

• Turn out onto a lightly floured surface and knead, adding more flour as necessary, until dough is smooth and no longer sticky (about 4 minutes).

• Place dough into well-greased bowl, and cover loosely with well-greased plastic wrap.

• Let dough rise in a warm place until it doubles in size (45 minutes to 1 hour).

• Preheat over to 375 degrees F.

• Lightly grease a baking sheet (could be lined with foil).

• Punch dough down, kneading about 5 times.

• Divide dough into 12 equal portions, and cover the portions not being rolled.

• Roll each portion into a 16 inch rope, and shape into a pretzel.

• Place pretzels on baking sheet, cover, and let rise another 5 minutes.

• Beat together egg yolk and 1 tbsp water, then lightly brush on pretzels.

• Sprinkle pretzels lightly with coarse salt, if desired.

• Bake at 375 degrees F. for 15 minutes or until golden brown.

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Flax Fruit Stuffing

Ingredients:

1/2 cup       Northern Edge® Milled Flaxseed (could partly include wheat germ)

4 cups        dried bread cubes

1/2 cup       shredded carrots

1/2 cup       chopped celery

1 small        onion, chopped

2 1/2 cups  chopped apples

1/4 cup       chopped walnuts

3/4 cup       raisins, softened in water and drained

1/3 cup       broth

2 tbsp         butter

1/2 tsp        seasoned salt

1/8 tsp       black pepper

1/8 tsp       nutmeg

Directions:

• Place bread cubes In a large bowl.

• Sautee the carrots, celery and onion in butter in a frying pan until soft, but not browed.

• Stir in salt and seasonings.

• Pour sauteed mixture, broth, milled flaxseed, walnuts, raisins and apples into the bread cubes.

• Place in a casserole dish or stuff into peppers, mushrooms, turkey, etc.

• Cover and bake at 350 degrees F. for 40 to 45 minutes or until heated through.

Yield: 12 servings of 3/4 cup

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Bulgur and Flax Pilaf

Ingredients:

2   tbsp   butter

1   cup    bulgur wheat

1/4 cup   Northern Edge® Milled Flaxseed (could partly include wheat germ)

1/3 cup   minced onion

1              small tomato, diced

2 cups   soup broth

1/2 tsp   salt

1/4 tsp   crushed rosemary or other herb

 

Directions:

• Melt butter in medium saucepan.

• Add bulgur wheat, milled flaxseed & onion.

• Stir about 3 minutes, until bulgur is golden brown & flax is darkening.

• Stir in tomato, broth, salt and herb.

• Cover, heat to boiling, reduce heat, and simmer 15 minutes.

• Turn off heat, remove lid, and lift pilaf with fork.

• Wait ten minutes and serve.

Serving size: 3/4 cup

Serves 5 

(From Flax Family Favorites, published by The Flax Council Of Canada)

 

Everyday Uses For Milled Flaxseed

Flaxseed can also be used as a stand-in for some or all of the oil, shortening, etc., called for in a recipe.   A 3:1 substitution ratio is  recommended.  For example, 3 tbsp of milled flaxseed added to a recipe can replace 1 tbsp of butter, margarine or vegetable oil.

NOTE: When flaxseed is used instead of oil, baked goods tend to brown more rapidly.

 

Vegetarian Baking

Flaxseed mixed with water can replace an egg in selected recipes, such as pancakes, muffins and cookies.  These baked goods are gummier and chewier than usual, and the volume is decreased.

1 tsp milled flaxseed + 3 tbsp water = 1 egg

Mix milled flaxseed and water in a small bowl and let sit for one to two minutes.  Add to the recipe as you would an egg.

NOTE: It is suggested that you test the recipe to see if it meets your expectations before preparing something for guests.

 

Be Creative!

Try including milled flaxseed and/or wheat germ in:

• granola or cereal, hot or cold

• smoothies, health drinks, juice, etc.

• spreads, sauces and dips

• cheese balls

• salad and/or salad dressing

• soups and stews

• vegetable dishes

• fruit dishes

• rice, potatoes

• eggs (soft-boiled, scrambled, omelets, quiches, etc.)

• pasta, lasagna

• stuffing

• muffins, cookies, etc.

• yogurt

• ice cream, puddings, and other desserts

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