Flax Seed Recipes
Soft Pretzels – I want cheese on my please.
| all-purpose flour granulated sugar salt active dry yeast (1 package) water butter or margarine flax seed egg yolk water |
2-3 cups 2 tbsp 1 tsp 1 tbsp 1 cup 1 tbsp 1/4 cup 1 1 tbsp |
- 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.
Flax Seed Crackers – Easy and delicious.
| flax seed ground flax seed all-purpose flour baking powder salt margarine or butter, softened skim milk |
1/4 cup 1/4 cup 1 1/2 cups 1/2 tsp 1/2 tsp 4 tsp 1/2 cup |
- In a bowl of a stand-up mixer, add flax seed, ground flax, flour, baking powder, salt and margarine or butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal.
- Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand.)
- Wrap dough in plastic wrap and chill 10 minutes.
- Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle 1/16 inch thick. Cut into 2 1/2 inch squares.
- Transfer to an ungreased baking sheet.
- Repeat with the remainder of the dough.
- Preheat oven to 325° F.
- Bake 20 minutes until crisp and golden.
Variations:
Onion: 1 tbsp powdered onion soup mix.
Cheese: 1 cup grated cheddar cheese.
Italian: 1 tbsp oregano and 1 cup grated mozzarella cheese.
Yield: 24 crackers
Orzo, Lentil and Flax Soup - A tasty soup the whole family will love.
| butter onion, finely chopped carrot, finely chopped celery stalk, finely chopped green pepper, finely chopped boiling water low sodium chicken soup base granulated garlic bay leaf Worcestershire sauce can of tomatoes with herbs and spices; break up tomatoes orzo pasta or any small soup pasta dried lentils, rinsed granulated sugar flax seed |
1/4 cup 1 1 1 1/2 5 cups 1/3 cup 2 tsp 1 2 tsp 28 oz - 1/3 cup 1/3 cup 1 tsp 1/3 cup |
- In a large pot, over medium to medium-low heat, melt butter.
- Add onion, carrot, celery and green pepper. Gently saute over medium-low heat for 20 minutes, stirring occasionally.
- Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.
- Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft.
- Add sugar and flax seed. Stir and serve.
Yield: 10 servings
Meat Loaf – Grandma’s favorite.
| lean ground beef skim milk ground flax seed dry bread crumbs chopped onion egg, beaten Worcestershire sauce black pepper garlic powder dry mustard celery salt ground thyme ketchup |
2 lbs 1 cup 1/2 cup 1/2 cup 1/2 cup 1 1 tbsp 1 tsp 1 tsp 1 tsp 1/2 tsp 1/4 tsp 1/4 cup |
- In a large bowl, combine beef, milk, ground flax, crumbs, onion, egg, Worcestershire sauce, pepper, garlic, mustard, celery salt and thyme. Mix well.
- Pat mixture into a 9 x 5 x 3 inch loaf pan.
- Spread ketchup over top of loaf.
- Bake at 350°F 1 to 1 1/2 hours, until no pink remains.
- Remove from oven and let stand 5 minutes.
- Remove from pan, place on platter to serve.
Yield: 8 servings
Flax Fried Rice - Excellent as a quick and light meal.
| long grain rice water salt canola oil eggs, beaten well diced cooked ham or any meat frozen mixed vegetables thawed green onions, cut into 6 mm lengths soy sauce sesame oil flax seed, toasted* |
1 cup 2 cups 1/2 tsp 2 tbsp 3 1/2 cup 3/4 cup 2 2 tbsp 1/2 tsp 1/4 cup |
- Rinse rice well in a sieve under cold running water. In a medium saucepan, bring water and salt to a boil, add rice, bring to a boil again, stirring with a fork. Reduce heat, cover, simmer slowly 20 minutes. Remove lid, allow steam to escape. Fluff rice with a fork. Cool, cover and place in refrigerator overnight.
- In a large non-stick skillet, over medium heat, heat canola oil.
- Add egg and fry until half cooked.
- Add rice, breaking up any lumps, stirring quickly to coat the rice.
- Reduce heat to medium low; add ham, vegetables and green onions.
- Cook, turning rice mixture gently but frequently, about 4 minutes.
- Add soy sauce, sesame oil and flax seed. Reduce heat to low, cover and cook 3 minutes.
*To toast flax seed, spread flax seeds in small metal pan. Bake at 350°F for 3 to 5 minutes. Stir while toasting.
Yield: 6 servings.
Orange Bran Flax Muffins – Can also make with chocolate.
| oat bran all-purpose flour flax seed* natural bran baking powder salt whole oranges (washed, quartered, seeded) brown sugar buttermilk canola oil eggs baking soda raisins** |
1 1/2 cups 1 cup 1 cup 1 cup 1 tbsp 1/2 tsp 2 1 cup 1 cup 1/2 cup 2 1 tsp 1 1/2 cups |
- In a large bowl, combine oat bran, flour, flax seed, 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.
- Fill paper lined muffin tins almost to the top.
- Bake in 350°F oven for 18 to 20 minutes or until wooden pick inserted in centre of muffin comes out clean.
- Cool in tins 5 minutes before removing to cooling rack.
*Flax seed may also be ground. Measure first, then grind or mill.
**For chocolate lovers, substitute white chocolate chips for raisins.
Yield: 18 muffins
Two-hour Buns - Hmmm…. goes great with the meatloaf.
| fast rising instant yeast all-purpose flour ground flax seed granulated sugar eggs salt lukewarm water |
2 tbsp 8 cups 3/4 cup 1/2 cup 2 1 tsp 3 cups |
- In a bowl, mix yeast, 4 cups flour and ground flax.
- In a large bowl, beat sugar, eggs and salt. Add water and stir.
- Add flour mixture to the liquid and beat until well blended.
- Add remaining flour and knead.
- Let rise 15 minutes.
- Punch down and let rise again 15 minutes.
- Punch down and form into buns.
- Place on greased baking sheet allowing 2 inches between buns.
- Let rise one hour.
- Preheat oven to 350°F.
- Bake 20 minutes. Remove and cool on a rack.
Yield: 4 dozen 4 inch buns
Farmland Flax Cookies – Delicious cookies that the kids will love.
| butter granulated sugar lightly packed brown sugar flax seed large eggs vanilla all-purpose flour baking soda oatmeal |
1 1/3 cups 1 1/4 cups 1 1/2 cups 2 1/3 cups 3 1 1/2 tsp 3 1/2 cups 1 tbsp 3 cups |
- In a bowl, cream butter and sugars; add flax seed.
- In another bowl, beat eggs and vanilla together. Combine with flax mixture.
- Sift together the flour and soda. Mix in oatmeal and combine with other ingredients.
- Form dough into 1 1/2 inch round logs. Place in freezer and chill.
- Preheat oven to 350°F.
- Slice into 1/4 inch medallions.
- Place on baking sheet leaving about 2 inches between cookies.
- Bake 13 to 15 minutes.
- Remove from sheet and cool.
Yield: 108 cookies
Flax Cinnamon Buns – Nothings better than warm cinnamon buns in the morning.
Dough:
| milk 2% egg all-purpose flour ground flax seeds granulated sugar salt margarine or butter fast rising instant yeast |
3/4 cup 1 3 cups 3/4 cup 4 tbsp 1/2 tsp 5 tbsp 3 tsp |
Filling:
| margarine or butter granulated sugar cinnamon nutmeg (optional) |
4 tbsp 1/3 cup 1 tbsp 1/2 tsp |
Icing Sugar Glaze:
| powdered sugar milk 2% vanilla |
1 cup 2 tbsp 1/2 tsp |
- Measure ingredients for dough and place in bread machine pan as 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 10×15 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 13×9 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.
Yield: 12 servings