Flax Seeds Recipes

flax seeds comes are the number one source of omega-3s, but that is all these are some of the health benefits you can get from this super food.

Flax Seed Health Benefits

Digestive support: Fiber & ALA support the digestive tract & GI health.
Healthy skin & hair: Essential fats & B vitamins help retain moisture.
Weight control: Healthier fats & fiber help you feel full longer, leading to consuming fewer calories.
Cholesterol support: Soluble fiber supports healthy cholesterol levels already in the normal range.
Hormonal balance: High levels of lignans & antioxidant properties.

In this article we will show how you can benefits for all flax seeds in a delicious way:

Flaxseed Bread
¾ cup whole-wheat flour
1 1/2 cup bread flour
1 cup warm water (100 to 110 degrees)
1 package dry yeast (about 2 ¼ teaspoons)
½ cup flaxseed
2 tbsp flaxseed
3 tbsp nonfat dry milk
2 tbsp shreds of wheat-bran cereal (such as All-Bran)
3 tbsp honey
1 tbsp molasses
1 tsp salt
3 tbsp bread flour
Cooking spray
2 tsp cornmeal
1 egg white, lightly beaten
1 tsp flaxseed

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.

Honey Nut Balls

14 Honey Nut Balls
1/4 C Natural Peanut Butter
1/2 C Clover Honey
1 tsp. Flax Oil
2 Tbs. Carob Chips
1/4 C Chopped Walnuts
1 C Brown Rice Chips
In a medium size mixing bowl, mix together the peanut butter, honey and flax oil. Add the carob chips, chopped walnuts and rice crispies. Mix gently until the crispies are well coated. Cover a large plate or container with wax paper. To make the balls – dip hands in a bowl of cold water and form the mixture into walnut sized balls. Refrigerate for several hours to chill

Variations: Spread the mixture out in a pan and use a fun or festive shaped cookie cutter. Decorate if desired. Another fun idea is to oil a muffin tin and shape the mixture into the individual muffin cups. Chill. When ready to serve, remove and fill the cups with your favorite frozen ice cream. Stick in a candle for fun birthday cups and decorate if desired. You can even fill these cups with your favorite puddings.

Banana Smoothie

1 C Milk*
2 Frozen Bananas
1/2 C Vanilla or Regular Yogurt
2 Tbs. Freshly Squeezed Lemon Juice
1 tsp. Vanilla
2 tsp. Flax Oil
2 Pitted Dates
3-4 Ice Cubes
* Note that all dairy and animal products may be substituted with soy or rice products

Blend together the milk, bananas, yogurt, lemon juice, vanilla, flax oil and dates until smooth. Add the ice cubes and blend until smooth. Serve immediately or pour into popsicle molds and freeze.

Multiseed savoury crackers

375g plain flour
100g flax seeds
40g chia seeds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon garlic granules
1/2 teaspoon onion granules
1/4 teaspoon ground chipotle chilli powder (or flakes)
115g unsalted butter
240ml water, or as needed
2 tablespoons olive oil

Preheat oven to 200 C / Gas 6. Grease 2 baking trays.
Stir flour, flax seeds, chia seeds, baking powder, salt, garlic granules, onion granules and chilli powder together in a large bowl. Rub or cut butter into flour mixture until mixture resembles coarse crumbs.
Stir water and olive oil into butter-flour mixture with a fork until dough sticks together and pulls easily off the sides of the bowl. Divide dough into 2 portions.
Turn 1 dough portion out onto a floured work surface and roll out as thinly as possible. Cut dough into squares and place on prepared baking sheet. Repeat with remaining dough.
Bake in the preheated oven until crackers are golden and crispy, about 8 minutes. Transfer to a wire cooling rack to cool down completely.

Flax Seeds Pancake Recipe

1 flax egg (1 Tbsp flaxseed meal + 2 Tbsp water) or chicken egg
1 Tbsp Earth Balance, melted (or other non-dairy butter)
½ cup unsweetened vanilla almond milk
1 Tbsp agave nectar (or maple syrup/honey for non-vegan)
1 tsp baking powder
½ tsp baking soda
1 Tbsp natural salted peanut butter (crunchy or creamy), plus extra for topping
pinch salt
½ tsp pure vanilla extract
1/2 cup oat flour
1/4 cup whole wheat pastry flour
Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted Earth Balance, agave nectar, peanut butter, baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk and whisk again until well combined.

Next add oat and whole wheat pastry flour and stir until just combined. Let batter rest for 5 minutes.
Lightly grease your griddle and pour scant ¼ cup measurements of the batter onto the griddle. There should be 6 pancakes. Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn.

Cook for 1-2 minutes more on the other side and then top with Earth Balance or more peanut butter and a light drizzle of maple syrup, or whatever else you please.
Will reheat well the next day in the microwave.