Flax Seed Recipes

Recipe #1. Yeast Bread
Recipe #2. Pancake / Waffle Mix
Recipe #3. Muffins

Recipe #1: Yeast Bread

Makes 4 - 1 lb. loaves

Ingredients:
  • 2 cups Whole wheat, strong gluten flour, semolina grind, entire kernel
  • 1/2 cup Rye flour
  • 1 cup Ground flax (use OMEGA yellow flax for nice color, blend into bread, no "dark specks")
  • 6-7 cups Dakota Maid or Dakota State or strong gluten "bread" flour or to desired dough consistency; (Add 4-5 Tbsp. vital gluten if bread flour alone does not give good loaf volume after baking)
  • 1/4 cup Sugar
  • 1/4 cup Molasses
  • 1/3 cup Canola oil
  • 1 Tblsp. Dry yeast
  • 1 Tblsp. Salt
  • 3-4 cups Warm water


Instructions:
Combine ingredients in usual way, start yeast in cup water if wish, but not necessary. Bake in 375oF oven for 35-40 minutes, more or less, until loaves are browned and slightly loose in pan. Double recipe if wish for 8 loaves (6 loaves in Bosch mixer or 3 loaves in Kitchen Aid Mixer are about maximum capacity)
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Recipe #2: Pancake or Waffle Mix

Ingredients:
  • 1 cup Whole wheat, semolina grind
  • cup Ground flax seed (contains 35% oil)
  • 1 cup Pancake mix or all purpose flour
  • tsp. Baking powder (double if use flour, not mix)
  • tsp. Baking soda (double if use flour, not mix)
  • 1 Tbsp. Sugar
  • tsp. Salt
  • 2 Tbsp. Olive or canola oil
  • 1 Egg or 2 egg whites to reduce cholesterol and saturated fat
  • 3-4 cups (Approx.) Buttermilk to preferred consistency


Instructions:
BAKE on griddle or electric skillet at 375o to 400oF, or cook waffles on waffle iron.
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Recipe #3: Muffins or Quick Bread

*Makes 24 medium muffins, or BAKE in small loaf pans, 3" x 7" approx., or as wish, for 35-40 minutes at 375oF.

Ingredients:
  • 4 cups All-purpose flour or sub. 2 cups whole wheat or cake flour for 2 cups of all-purpose, if wish, reduces and increases muffin volume, resp.
  • 2 cups Ground flax seed**
  • tsp Vanilla extract
  • 1 tsp Salt
  • 1 tsp each Baking soda and baking powder
  • 1 tsp Cinnamon
  • 4 Egg whites or 2 eggs, "flax eggs" if available
  • Grated peel from two lemons, save lemons for juice, remove seeds
  • cup Sugar, honey or molasses, or combination.
  • Add 1 cup Applesauce or ripe banana to wet ingredients, and add cup flour to compensate, if desired.
  • 1 cups Raisins or chopped prunes or dates added to liquid ingredients or best are chopped date pieces, or frozen blueberries, added last so they don't "bleed", folded in carefully
  • 2 cups Lemon juice and add buttermilk to make 2 cups liquid or slightly more for desired consistency.


Instructions:
**One cup of ground flaxseed weighs approximately 120 grams; if 24 muffins are made from this recipe, containing 240 grams of flaxseed, each would contain about 10 gms of flax (35% fiber) or three/day should be consumed for a 30 gm "dose." (Ground flaxseed can be calculated to 30 gm/day, cup, "dose" or as desired up to 50 gm/day.)

MUFFINS: Use medium size, Teflon pans, sprayed lightly with PAM; don't use paper liners, dough sticks; beat eggs (whites) and sugar before adding lemon juice and buttermilk to liquid ingredients; avoid over mixing; stir or mix dry ingredients into liquid ingredients just enough to dampen dry ingredients, leaving batter slightly rough and lumpy; mix additives like dry fruit into liquids, just before adding dry ingredients.





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