Flax Seed Recipes

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

Flaxseed Oil

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 Ľ 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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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

Ľ tsp. Baking powder (double if use flour, not mix)

Ľ tsp. Baking soda (double if use flour, not mix)

1 Tbsp. Sugar

Ľ 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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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, Ľ 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.