Ok, I know I should eat flax seed for my health. But how? What can I make with flax seed?
Answer: all sorts of things — breads, muffins, bars, cookies, pretzels, biscuits, buns, you name it! Here are a few recipes to try, to get you started.
Tip for cooking with Flax Seed: If you grind 1/4 cup of whole Flaxseed it will equal approximately 1/2 cup of ground Flax.
Mix the following together and add to the above:
Put into 12 paper cupcake liners in a muffin tin and bake at 375 degrees for 15-20 minutes. You can also double the Recipe and get 18-20 larger size muffins.
These have been recommended as "very good with lots of fiber". About 4 carb per muffin but over 3 is in the form of fiber. Other flavorings have been tried - banana, pineapple or unsweetened coconut also taste great. These muffins freeze well, too.
These can also be made in the microwave. In a 1000 watt microwave, 12 muffins take about 2 minutes and 10 secondsback to top
Beat together shortening, sugars, coffee and egg. Stir in remaining ingredients. Mix until combined. Form into 1 inch balls and place on an ungreased cookie sheet leaving about 2 inches between cookies. Bake at 375 degrees until no indentation remains when touched, about 8 - 10 minutes.back to top
Blend together cranberries, sugar and orange juice. Mix together flour, flaxseed, sugar, baking powder and soda, salt and orange peel. Combine beaten egg, oil and orange juice. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fold in cranberry mixture with a few strokes.
Fill muffin cups ¾ full. Bake at 375 degrees for 30 - 35 minutes.back to top
Bring to a boil and add:
Stir in 5 cups of Rice Krispies and ½ cup of ground Stevens Farm Flax. Press into pan to cool. You can add a frosting mixture of melted chocolate chips (1/2 cup) and butterscotch chips (1 cup) if you desire.back to top
Beat the banana, sugar, oil and eggs at medium speed until well-blended. Combine flour, ground flaxseeds, whole flaxseeds, baking powder, baking soda and salt. Gradually add to sugar mixture, beating until well-blended. Stir in chopped dates. Spoon the batter into 8 x 4 inch loaf pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack, and remove from pan. Cool completely on wire rack.back to top
Preheat oven to 450 degrees. In a large mixing bowl, sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in flax, carrot and seasoning. Combine egg and milk; add to the flour mixture all at once. Stir until dough forms a ball. Turn out onto a lightly flouted surface. Knead gently 20 times. Roll dough to a ¾ inch thickness. Cut straight down with a 2 inch floured cookie cutter. Place 1 inch apart on ungreased baking sheet. Bake 10 to 14 minutes or until golden brown. Yields 18 biscuits.back to top
In a large bowl, combine 1 cup flour, sugar, salt and yeast. In a saucepan, over medium-high heat, heat water and butter to 120 to 130 degrees. Add warm liquid to the yeast mixture; beat until well combined. Stir in flaxseed and enough flour to make a soft dough. Turn out onto a lightly floured surface. Knead, adding more flour as necessary until dough is smooth and no longer sticky, about 4 minutes. Place dough into a well greased bowl and cover loosely with well greased plastic wrap. Let rise in a warm place until doubled, about 45 to 60 minutes.
Line baking sheet with foil. Lightly grease and set aside. Punch dough down, knead about 5 times. Divide dough into 12 equal portions. Cover portions not being rolled. Roll each portion into a 16 inch rope; shape into a pretzel. Place on baking sheet, cover and let rise 5 minutes. Beat together egg yolk and water. Lightly brush on pretzels. Sprinkle pretzels lightly with coarse salt and flaxseed, if desired. Bake 15 minutes or until golden brown. Serve with mustard or melted cream cheese for dipping.back to top
In a large bowl, combine oat bran, flour, flaxseed, bran, baking powder and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins (white chocolate chips can be substituted for the raisins). Fill paper lined muffin tins almost to the top. Bake in 375 degree oven for 18 to 20 minutes or until wooden pick inserted in the center of the muffin comes out clean. Cool in tins 5 minutes before removing to cooling rack. Yields 18 muffins.back to top
Preheat oven to 350 degrees. In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. In a separate bowl, cream margarine, oil and sugar. Add eggs and sour milk. Add flour mixture, stirring until just mixed. Add zucchini and mix. Fill paper baking cups half to two thirds full. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove and cool on rack. Yields 24 muffins.back to top
Cover sun-dried tomatoes with boiling water. Let stand for 10 minutes or until softened. Drain and dice. Preheat oven to 350 degrees. In a bowl, combine sun-dried tomatoes, flour, parmesan cheese, sugar, ground flaxseed, baking powder, oregano, salt and pepper. In a separate bowl, whisk together milk, oil and egg. Pour liquid into dry ingredients. Stir just until dry ingredients are moistened. Pour into a well greased 8.5 x 4.5 inch loaf pan. Sprinkle tomatoes, green pepepr and mozzarella cheese on top of batter. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Yields 1 loaf. This Recipe can also be used for muffins with the following changes: increase milk to 1 ½ cups and decrease flour to 2 cups. Bake muffins for 25 minutes. Yields 12 muffins.back to top
Measure ingredients and place in bread machine pan in order recommended by the manufacturer. Select Whole Wheat Rapid Cycle. Remove baked bread from pan and let cool on wire rack. Yields 1 loaf.back to top
Measure ingredients for dough and place in bread machine pan in order recommended by manufacturer. Select Dough Cycle. Remove dough from pan and place on floured surface. Cover and let rest 15 minutes.
Roll dough into a rectangle, about 10x15 inches. Spread margarine or butter over dough to within 1 inch of the edges. Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough.
Roll up dough tightly on long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut roll into 1 inch pieces. Place rolls onto a greased 13x9 inch pan. Cover and let rise until double in volume, about 30 to 45 minutes.
Preheat oven to 375 degrees for 20 to 25 minutes or until golden brown.
Let cool in pan 10 to 14 minutes. Drizzle with icing sugar glaze. Cut apart and remove from pan. Yields 12 servings.back to top
Combine the bread flour, water, and yeast in a large bowl; stir well with a wisk. Cover and let stand at room temperature for 1 hour. Place ½ cup of flaxseed in a coffee grinder; process until finely ground to measure ¾ cup. Add the ground flaxseed, whole wheat flour, 2 tbsp of whole flaxseed and next 5 ingredients (2 tbsp flaxseed through salt) to the yeast mixture and stir until a soft dough forms (dough will feel tacky). Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of the remaining 3 tbsp bead flour, 1 tbsp at a time, to prevent the dough from sticking to hands. Shape the dough into a 5- inch round loaf; place onto a baking sheet coated with cooking stray and sprinkle with cornmeal. Brush loaf with egg white, sprinkle with 1 tsp of flaxseed. Make 3 diagonal cuts ¼ inch deep across the top of the loaf using a sharp knife. Cover and let rise in a warm place (85 degrees) 1 hour or until doubled in size. (Press 2 fingers into the dough. If the indention remains, the dough has raised enough.)
Preheat oven to 375 degrees. Bake for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf, 12 servings.
For more Recipes, download Flax World Class Recipes for free (.pdf, 4.3mb)