Request: Flax Seed

[Guest guest]

Hi everyone!

 

I have a bag of flax seed meal in the fridge and I need some ideas/recipes.

 

Thanks for any and all ideas!

 

Catherine (-:

[Guest guest]

Hi,Catherine,

 

Not long ago, I did a search for recipes for flaxseed on the internet.

This is what I found. But I didn't remember which sites I got them.

Hope it helps. However, I haven't tried any of them yet.

 

Theresa

 

 

BananaBerry Muffins

11/2; c rolled oats

1 c whole wheat flour

1/2; c ground flaxseed

1/2; c packed brown sugar

1 tsp baking powder

1 tsp baking soda

1/2; tsp ground cinnamon

3 bananas, mashed

1/2; c skim milk

2 egg whites

2 Tbsp applesauce

1 tsp vanilla

1/2; c blueberries (fresh or frozen)

 

1. Preheat oven to 400F. Coat 10 muffin cups with nonstick spray.

 

2. In a lg bowl, mix oats, flour, flaxseed, sugar, baking powder, baking

soda, and cinnamon. In a med bowl, mix bananas, milk, egg whites,

applesauce, and vanilla. Pour liquid into flour mixture and stir to

combine. Stir in blueberries.

 

3. Spoon into the muffin cups, filling them about three-quarters full. Bake

22 min., until golden brown. Let cool 5 min., then remove from cups. Yields

10.

 

Diet Exchanges: Milk 0; Vegetable 0; Fruit 0.7; Bread 2.1; Meat 0.2; Fat 0.5

Cal. 220; Fat 3.8 g (15% of cal); Sat. Fat 0.5 g; Chol 0 mg; Fiber 3.3 g; Pro

6.1 g; Carb 41.8 g; Sodium 137 mg.

 

HOMEMADE GRANOLAX

 

4 cups rolled oats

1/4 cup poppyseed

1 1/2 cups wheat germ

1/2 cup chopped nuts

1 cup sesame seeds

1 cup sunflower seeds

1 3/4 cups skim milk. powder

1/2 cup honey

1 cup coconut

1/2 cup vegetable oil

1/2 cup flaxseed

1/2 cup water

 

 

Combine together all dry ingredients into a large bowl. Heat honey, oil,

and water until well blended. Add liquid to dry

ingredients and mix well until all dry ingredients are moistened. Place on

a cookie sheet and bake at 350 degrees F for 3/4

hour. Stir every 15 minutes so mixture will be toasted evenly. You may like

to add raisins when used as a breakfast cereal or

when added to a recipe.

 

PHLAX BERRY MUFFINX

 

1/3 cup DFG ground

2 cups multi-purpose white wheat flour

1 teaspoon baking soda

1/3 cup sugar

½ teaspoon salt

1 cup dried blueberries, raisins, etc.

2 eggs

2 tablespoons vegetable oil

1 cup buttermilk

 

Preheat your oven to 500 F. In mixing bowl blend together the dry

ingredients, including the fruit. In a separate bowl beat

together the eggs and buttermilk until light and full of bubbles. Blend the

wet ingredients into the dry, taking about 20 seconds

to do so.

 

Fill the cups of a greased muffin tin 2/3 full (put a couple of tablespoons

of water in any unfilled cups), place the tin in the

oven, and reduce the temperature to 400 F and bake for about 20 minutes, or

until the tops of the muffins spring back when

pressed lightly. Yield is about 12 muffins.

 

 

 

PHLAX POTATO BREADX

 

¼ cup DFG

¼ cup DFG ground

3/4 cups water

4 cups unbleached all-purpose flour

1/3 cup dry potato flakes

2 tablespoons sugar

2 tablespoons nonfat dry milk

2 teaspoons salt

2 teaspoons regular instant yeast

3 tablespoons vital wheat gluten

1 tablespoon canola oil

1 to 2 tablespoons Italian herbs

 

Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes,

adjusting the texture of the dough by adding

additional water or flour as needed; the dough should be pliable and

somewhat sticky because of the flax seeds, but should

hold its shape well.

 

Place the dough in a lightly greased bowl, cover it with plastic wrap, and

allow it to rise for 1 hour. Place the bowl in the

refrig, and let the dough rise slowly overnight.

 

Next day, shape the dough into a 12-inch oval loaf, place it diagonally on

a baking sheet, and let it rise, covered, for 2 hours

at room temperature, or until it's very puffy but still firm; it shouldn't

shake like Jello when you jiggle it. Bake the bread in a

preheated 350 F oven for about 40 to 45 minutes, or until it test done.

Yield is 1 large loaf.

 

SNAXY FLAXY BARZ

 

1 cup peanut butter

1 tsp vanilla

5 cups Rice Krispies

1 cup brown sugar

1/2 cup ground flax

1 cup corn syrup

 

 

Bring peanut butter, brown sugar, and corn syrup to boil in microwave for 2

to 3 minutes at high. Add vanilla, Rice Krispies,

and flaxseed. Press in regular pan and cut in bars when cooled.

 

Prevention Flaxseed Bread

 

Makes 12 slices

 

1 1/2 tsp active dry yeast

2 tbsp plus 1 1/4 cups warm water

3 tbsp honey

1 tbsp canola oil

1/2 tsp salt

1 cup flaxseed meal (see Note)

1 1/4 cups whole-wheat flour

1 3/4 cups bread flour

 

In a large bowl, dissolve yeast in 2 tablespoons of the water.

Set aside until bubbly, about 5 minutes.

 

Mix in the honey, oil, salt and the remaining 1.25 cups water.

Add the flaxseed meal, whole-wheat flour and 1 cup of the bread

flour. Mix well.

 

Stir in enough of the remaining bread flour to make a soft, kneadable

dough. Turn the dough out onto a lightly floured surface. Knead

for 10 minutes, or until smooth and elastic.

 

Coat a 9x5-inch loaf pan with no-stick spray. Shape the dough into

a loaf and place in the pan. Cover; let rise in a warm place until

doubled in bulk--about 1 hour.

 

Bake at 350 for 40 to 45 minutes, or until the loaf is browned on

top and sounds hollow when tapped. Cool.

 

To make flaxseed meal, use a blender or coffee mill to grind the

seeds to the consistency of cornmeal. As a general rule, 2/3 cup

of flaxseed yields 1 cup of meal.

 

 

At 11:35 AM 3/24/99 EST, you wrote:

>WILOWSWAN

>

>Hi everyone!

>

>I have a bag of flax seed meal in the fridge and I need some ideas/recipes.

>

> Thanks for any and all ideas!

>

>Catherine (-:

>

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>

>Onelist: Helping to create Internet communities

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>To post to list: " Veg-Recipes "

>To contact List Owner: " greenlee "

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[Guest guest]

Hi! As far as flax ssed goes, it is VERY good for you! I try to eat

some everyday. Whenever I bake bread, I put some on top. For morning in

my oatmeal or cereal, or even in stir fries. Also- it has a kind of

nutty flavor, so I mix it into muffin batter!

 

Verna