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Flax Seed Recipes

Soft Pretzels - I want cheese on my please.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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:

Filling:

Icing Sugar Glaze:

• 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 10x15 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 13x9 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