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1 cup whole wheat flour
1/2 cup oats
1 cup bran
1/4 cup flax
1 cup raspberries
1 cup buttermilk
1 egg
1 tsp baking soda
1 tsp baking powder
1/4 cup applesauce
1/4 cup oil
1/2 cup maple syrup
Mix together dry ingredients, then add egg, beating well. Stir in moist
ingredients. Spoon into muffin cups, sprinkle with slivered almonds,
pumpkin or sunflower seeds o ntop.
Bake at 375°F for 25 - 30 minutes.
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1/4 cup butter
1/2 cup packed brown sugar
2 Tbsp hot water
1 egg
1 tsp vanilla
1/2 cup ground flax seed
1/2 cup all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup old fashioned rolled oats
1/2 cup pecans, chopped
1/2 cup raisins
1/3 cup shredded coconut
2 Tbsp whole flax seed
Preheat oven to 375°F. In a bowl, cream butter and brown sugar. Add hot
water and mix well. Add egg and vanilla. Beat until light. Stir in
ground flax, flour, baking soda and salt. Blend well. Stir in
rolled oats, pecans and raisins. Drop by level Tbsp, 2 inches apart on
baking sheets that have been sprayed with a nonstick cooking spray.
Lightly press down cookies with the bottom of a floured glass. Bake 8 -
10 minutes or until golden brown. Remove to colling rack.
Note: Other nuts or 1/3 cup raw sunflower seeds can be substituted.
Yields approx 2 1/2 dozen.
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1 & 1/3 cups all purpose flour
1 & 1/3 cups whole wheat flour
1/3 cup ground flax
2 Tbsp brown sugar
1 & 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup raisins, chopped
1 & 2/3 cups water
1/4 cup fancy molasses
Grease 3 19 oz (540 mL) cans. In a large bowl, combine flours, ground
flax, brown sugar, salt, baking powder and baking soda. Toss in raisins
to coat. In a measuring cups stir together water and molasses. Add to
dry ingredients. Stir only until combined. Fill tins 2/3 full.
Cover with wax papper, then a layer of aluminum foil. Secure with
kitchen string. Place tins on rack inside a Dutch oven. Fill Dutch oven
with boiling water to halfway up the tins. Cover with lid. Bring to a
gentle simmer and steam for 2 hours. Remove bread from tins. Serve warm.
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3 cups barley flour
3/4 cup oat bran
1/4 cup flax meal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup brown sugar
1/2 cup sunflower oil
1 & 1/2 cups milk
1/2 cup water
2 eggs
2 cups dry cranberries
Combine dry ingredients: barley flour, oat bran, flax meal, baking soda, baking powder and salt.
Combine moist ingredients: brown sugar, sunflower oil, milk, water and eggs.
Combine the 2 together, moist & dry.
Add cranberries.
Bake at 375° until golden brown. Test muffins with a toothpick before removing from oven.
Makes 12 Extra-Large muffins.
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1 cup cooked brown rice
2 Tbsp whole flaxseed
1 egg
1/4 cup 2% milk
1/2 cup grated cheddar cheese
1/4 cup finely chopped celery
1/2 tsp crushed basil
1/4 tsp seasoned salt
Dash black pepper
3 portabella mushrooms - 4 inches in diameter
1 Tbsp flax oil
1 Tbsp balsamic vinegar
Preheat oven to 350°.
In a medium bowl combine cooked brown rice and flaxseed.
Add egg and milk. Beat with a fork until well mixed.
Add cheese, celery, onion, basil, salt and pepper.
Remove and finely chop stems from mushroom caps.
Add chopped stems to rice mixture.
Place mushroom caps, tops down, into a 9 inch pie plate that has been sprayed with a nonstick cooking spray.
Evenly divide rice mixture onto mushrrom caps.
Loosely cover with foil. Bake 40 to 45 minutes until mixture is set.
Let cool 5 minutes. Drizzle bottom of each serving plate with 1 tsp each of flax oil and balsamic vinegar.
Serves 3.
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