Guest guest Posted March 25, 1999 Report Share Posted March 25, 1999 Theresa Chen contributed these flax recipes, and I put them into MC format for you. Note that some of the amounts in PHLAX BERRY MUFFINX and PHLAX POTATO BREADX were not in numeric, so I guessed at them and put question marks in the preparation. I sent an email to the webpage owner and asked for the correct amounts. I'll update you when I get that info. BTW, doesn't 3/4 cup water seem way too little in the PHLAX POTATO BREADX? It uses 4 cups of flour, the ground flax, dry milk, and potato flakes. Sounds too dry to me. You may also want to note that DFG is Dakota Flax Gold. It is a gold flaxseed available from Heintzman Farms http://www.heintzmanfarms.com/index.htm. You could use any flaxseed in these recipes. Ellen C. * Exported from MasterCook Mac * BananaBerry Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 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. From Theresa Chen <clin2 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1762 Calories; 12g Fat (6% calories from fat); 51g Protein; 382g Carbohydrate; 2mg Cholesterol; 1857mg Sodium Food Exchanges: 11 Starch/Bread; 1 Lean Meat; 6 Fruit; 1/2 Non-Fat Milk; 2 Fat; 7 Other Carbohydrates _____ * Exported from MasterCook Mac * HOMEMADE GRANOLAX Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. From Theresa Chen <clin2 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 5710 Calories; 355g Fat (53% calories from fat); 164g Protein; 534g Carbohydrate; 0mg Cholesterol; 88mg Sodium Food Exchanges: 25 1/2 Starch/Bread; 10 1/2 Lean Meat; 1 Fruit; 64 1/2 Fat; 9 1/2 Other Carbohydrates _____ * Exported from MasterCook Mac * PHLAX BERRY MUFFINX Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads, Quick Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup DFG ground 2 cups multi-purpose white wheat flour 1 teaspoon baking soda 1/3 cup sugar 1/4 teaspoon 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. From Theresa Chen <clin2 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 747 Calories; 39g Fat (47% calories from fat); 21g Protein; 80g Carbohydrate; 440mg Cholesterol; 1642mg Sodium Food Exchanges: 2 Lean Meat; 4 1/2 Fruit; 1 Non-Fat Milk; 7 Fat; 4 1/2 Other Carbohydrates _____ * Exported from MasterCook Mac * PHLAX POTATO BREADX Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup DFG -- ??? 1/4 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 tablespoon Italian herbs -- (1 to 2) 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. From Theresa Chen <clin2 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 272 Calories; 14g Fat (45% calories from fat); 5g Protein; 33g Carbohydrate; 3mg Cholesterol; 4349mg Sodium Food Exchanges: 1 1/2 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates _____ * Exported from MasterCook Mac * Prevention Flaxseed Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp active dry yeast 2 tbsp warm water -- 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 Makes 12 slices 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. From Theresa Chen <clin2 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 1705 Calories; 21g Fat (11% calories from fat); 52g Protein; 337g Carbohydrate; 0mg Cholesterol; 1093mg Sodium Food Exchanges: 19 Starch/Bread; 1/2 Lean Meat; 2 1/2 Fat; 3 1/2 Other Carbohydrates _____ * Exported from MasterCook Mac * SNAXY FLAXY BARZ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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. From Theresa Chen <clin2 - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 3283 Calories; 129g Fat (33% calories from fat); 63g Protein; 520g Carbohydrate; 0mg Cholesterol; 1542mg Sodium Food Exchanges: 3 1/2 Starch/Bread; 7 1/2 Lean Meat; 21 Fat; 31 Other Carbohydrates _____ Quote Link to comment Share on other sites More sharing options...
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