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Flax Seed Recipes

How To Use Flax Seed

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The great nutrition and other benefits of flax seed can be easily provided in your household by using these simple flaxseed recipes, and/or the list of uses at the bottom of the page.

Milled Flaxseed & Wheat Germ Bread


1 cup        organic milled flaxseed

1 cup        raw wheat germ

2 cups      purified water

1 tsp.         salt

2 1/2 tsp.   active dry yeast

1/2 cup     purified water

1 /4 cup     unhydrogenated oil (eg., canola oil)

2 1/2 cups warm purified water

3 tbsp     blackstrap molasses

3 tbsp      granulated raw sugar or dehydrated cane juice concentrate

10 cups     whole wheat flour


  • Combine flaxseed, wheat germ & 2 cups water, and allow to soak 15 minutes

  • In a large bowl, combine oil, 2 1/2 cups warm water, molasses & salt.

  • Add flaxseed mixture to oil mixture and stir.

  • Add 3 cups whole wheat flour, stir. Let gluten develop for 10 minutes.

  • Mix yeast, raw sugar, and 1/2 cup water. Let work until doubled, about 10 minutes.

  • Add yeast mixture to flour mixture and stir in.

  • Add 6-8 cups of whole wheat flour, working it in to form smooth, slightly sticky dough. Finish kneading on floured counter top.

  • Place dough into buttered mixing bowl and cover.

  • Let dough rise in a warm place for 45 minutes.

  • Punch down and form into loaves placed in buttered bread pans.

  • Cover and let rise for another 35-45 minutes in a warm place free of drafts.

  • Preheat over to 350 degrees F.

  • Bake at 350 degrees F. for 45-55 minutes.

  • Yields 4 or 5 loaves.


Flax & Apple Sauce Muffins


3/4 cup   organic milled flaxseed

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)


  • 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.


Cranberry & Flax Scones


1/2 cup   organic milled flaxseed

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


  • 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.


Soft Flax Pretzels


2 - 3 cups  all-purpose whole grain flour

1/4 cup     organic milled flaxseed

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)


  • 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.


Flax Fruit Stuffing


1/2 cup       organic milled flaxseed

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


  • 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


Bulgur and Flax Pilaf


2   tbsp   butter

1   cup    bulgur wheat

1/4 cup   organic milled flaxseed

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



  • 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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DISCLAIMER: The information provided at Natural Health Enterprises and Life Circle Media websites is for educational and entertainment purposes. Statements made have not been evaluated by the FDA, and are not intended for diagnosis, treatment or advice for any disease, nor as a substitute for the services of a qualified professional of any type.

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