need ground flax recipes

sgv0918
sgv0918 Posts: 851 Member
in Recipes
or at least things to put it in besides smoothies which I don't make.

My mom has had a bag of ground flax in our fridge for awhile and now that I have a healthier lifestyle I may as well use it. Any ideas / recipes

Replies

  • Owsla135
    Owsla135 Posts: 350 Member
    I make these all the time! Be careful with the flax though... it um... makes you regular


    1/4 cup flax seed meal
    1/2 teaspoon baking powder
    1/4 teaspoon stevia powder
    1 teaspoon cinnamon
    1 egg
    1 teaspoon oil

    Directions:

    1
    Mix all ingredients in a coffee mug.
    2
    Micorowave for one minute on high.
    3
    If using frozen berries, microwave for 1:30 on high.
    4
    Smooth on some butter and enjoy!
    5
    It will be moist at first, but as the muffin cools it goes away.
  • sgv0918
    sgv0918 Posts: 851 Member
    can I use sugar, equal, or splenda instead of stevia. We have all of them on hand. I'm ok w/ regular. Lol. The coffee does that too ;)
  • deelizy
    deelizy Posts: 11
    I HAVE TWO OF THESE FOR BREAKFAST SOMETIMES

    FIBER/ANZAC BICKIES


    1 CUP LINSEED/FLAX MEAL
    1 CUP ALMOND MEAL
    CINNAMON AND NUTMEG TO TASTE/ I use 1 tsp of each
    1 TBS OF SUGAR REPLACMENT (I USE STEVIA, OR YOU CAN JUST ADD EXTRA BROWN SUGAR)
    -If you want to add sultana’s or cranberries or coconut, do it here
    2 EGGS

    Combine dry ingredients then add eggs, then

    IN A SMALLER BOWL MIX

    1-2 TBS BAKING POWDER, IF YOU ADD FRUIT ONLY USE 1 TBS
    2 or 3 TBS SPOONS GOLDEN SYRUP OR MAPLE SYRUP OR TREACLE /YOU CAN ALWAYS ADJUST THIS UP OR DOWN NEXT TIME
    ##3 TBS BUTTER

    ##Melt the butter and combine with above, making sure you have mixed it all.
    It should froth up a little, and then stir through the main mixture.
    Making sure you have combined it all, let it sit for about 5 minutes, and if it looks a little bit dry when you go to make the biscuit balls, add a couple of TBS of warm water and stir again.
    -The flax/linseed meal tends to absorb a bit of moisture.

    I use desert spoons to form balls, and then flatten with a fork when on the tray, don’t make them too big or they will be unstable and crumble easily.
  • deelizy
    deelizy Posts: 11
    STAND UP WELL FOR TOPPINGS AND REALLY FILLING
    QUICK AND EASY TO MAKE

    FLAX MEAL BREAD
    2 cups flax seed meal
    1 Tablespoon baking powder
    1 teaspoon salt
    1-2 Tablespoons sugar equivalent from artificial sweetener
    5 beaten eggs
    1/2 cup water
    1/3 cup oil
    Preparation:

    Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

    1) Mix dry ingredients well -- a whisk works well.

    2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

    3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

    4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

    5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

    6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
    Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.
  • LilacDreamer
    LilacDreamer Posts: 1,364 Member
    Not one vegetarian/vegan friendly recipe. :[
  • Farburnfred
    Farburnfred Posts: 333 Member
    I put it on cereal and yoghurt, into bread, into crumble mix, into smoothies....
  • antonyheaven
    antonyheaven Posts: 23 Member
    Cinnamon Raisin Flax Crackers

    This is a raw food recipe based on a recipe from Brigitte Mars and makes about 2 dozen crackers. It says to make them in a dehydrator (raw food "cooker") but you could use a low oven or a warmer oven - experiment and see ...you just want crisp crackers.

    SORRY - JUST SAW YOU WANT GROUND FLAX. WILL POST ANOTHER RECIPE FOR THAT. THIS IS FOR WHOLE SEEDS.

    Ingredients:
    2 C flax seeds
    4 C water
    1 1/2 C raisins + 1/2 C raisins
    1/2 - 1 tsp. ground cinnamon
    2 or 3 bananas, peeled (depending on size)
    1 tsp. sea salt

    Preparation:
    Soak the seeds in the water for about 2 hours (less if you're in a hurry)
    Combine all ingredients (except 1/2 C raisins) in a food processor until smooth.
    Stir in remaining 1/2 C raisins by hand.
    Spread mixture onto three solid dehydrator sheets.
    Dehydrate for 4 hours at 110 degrees.
    Remove dehydrator sheets and flip the crackers.
    Score crackers with a knife and continue dehydrating until crisp - about 6 hours. When dry, the crackers will keep for several weeks in an air-tight container.
  • antonyheaven
    antonyheaven Posts: 23 Member
    Chocolate Cookies

    (Makes 20 Big Cookies)
    1.5 cups shredded coconut
    1.5 cups walnuts (soaked)
    1.5 cups ground flax
    1.5 cups raisins
    0.5 cup cacao powder
    1 tablespoon coconut butter
    1 teaspoon himalayan salt
    1 teaspoon vanilla extract

    In your food processor: Process shredded coconut first (if big shreds) to crumbs. Add walnuts and process to crumbs. Add coconut butter and salt and pulse briefly to mix in. Add flax and process through. Add cacao powder and process through. Make dessertspoon-sized balls of cookie dough and shape into cookies. Dehydrate for a couple of hours.

    THIS IS A RAW RECIPE. IF YOU DON'T HAVE A DEHYDRATOR JUST USE A LOW OVEN INSTEAD. THEY'RE GOOD EITHER WAY
  • LilacDreamer
    LilacDreamer Posts: 1,364 Member
    Chocolate Cookies

    (Makes 20 Big Cookies)
    1.5 cups shredded coconut
    1.5 cups walnuts (soaked)
    1.5 cups ground flax
    1.5 cups raisins
    0.5 cup cacao powder
    1 tablespoon coconut butter
    1 teaspoon himalayan salt
    1 teaspoon vanilla extract

    In your food processor: Process shredded coconut first (if big shreds) to crumbs. Add walnuts and process to crumbs. Add coconut butter and salt and pulse briefly to mix in. Add flax and process through. Add cacao powder and process through. Make dessertspoon-sized balls of cookie dough and shape into cookies. Dehydrate for a couple of hours.

    THIS IS A RAW RECIPE. IF YOU DON'T HAVE A DEHYDRATOR JUST USE A LOW OVEN INSTEAD. THEY'RE GOOD EITHER WAY


    you could also freeze them....
  • jeleclekat
    jeleclekat Posts: 124 Member
    I make these all the time! Be careful with the flax though... it um... makes you regular


    1/4 cup flax seed meal
    1/2 teaspoon baking powder
    1/4 teaspoon stevia powder
    1 teaspoon cinnamon
    1 egg
    1 teaspoon oil

    Directions:

    1
    Mix all ingredients in a coffee mug.
    2
    Micorowave for one minute on high.
    3
    If using frozen berries, microwave for 1:30 on high.
    4
    Smooth on some butter and enjoy!
    5
    It will be moist at first, but as the muffin cools it goes away.

    That's the recipe I use!! I sometimes use cake spice and other flavoring too. The count I use is below. I got the figures by entering the ingredients in the recipe section.

    calories - 260
    carb - 13
    sodium - 440
    protein - 13
    fiber - 8
  • sherisse69
    sherisse69 Posts: 795 Member
    When I was gluten free I found a recipe for flax crackers. You bake them on a silicone sheet. I would assume parchment could work too.

    Think this is the same recipe I used. Ingredients are literally Flax, parmesean, garlic powder, salt, water. They are really good :) Fantastic with hummus, salsa or even just some cheese.

    http://lowcarbdiets.about.com/od/snacks/r/flaxcrackers.htm

    Enjoy!

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