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Filling:
3 cups fresh or frozen rhubarb - 1/2 inch pieces
1 & 1/2 cups sugar
2 Tbsp cornstarch
1 tsp vanilla
Crust:
1 & 1/2 cups rolled oats
1 & 1/3 cups flour
1/4 cups ground flaxseed
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup brown sugar
1 cup butter
Combine filling ingredients and cook until thickened. Cool Completely.
Preheat oven to 350°F.
Grease or lightly spray a 9 inch square pan with a non-stick cooking spray.
In a bowl, combine oats, flour, flax, baking soda, baking powder, salt,
brown sugar and butter. Combine until mixture resembles coarse crumbs.
Pat 2/3 of mixture into the bottom of prepared pan.
Add filling and sprinkle top with remaining crumbs.
Bake 30 to 35 minutes. Cool completely before serving.
Yields 16 (2 x 2 inch) squares.
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1/2 cup raisins (soaked in hot water)
1 & 1/2 cup flour, sifted
1/2 ground flax
1/2 cup sugar
1 & 1/2 tsp (level) baking powder
1/2 tsp salt
1 cup skim milk
1 egg
1 Tbsp poppy seed
1 Tbsp lemon zest
1 tsp vanilla
Preheat oven to 350°F.
Cover raisins with hot water and soak for 1/2 hour.
Combine flour, flax, sugar, baking powder and salt; mix well.
In a seperate bowl, beat egg; then add milk, poppy seeds, lemon zest and vanilla. Mix well.
Add dry ingredients to liquid. Gently stir until dry ingredients are thoroughly moistened.
Drain raisins. Add raisins to batter and stir.
Spray muffin tin with vegetable oil spray.
Fill each muffin cup with 1/4 cup of batter. Bake for 18 minutes or until toothpick comes out clean.
Remove from oven and cool on a wire rack for 5 minutes.
Remove from tin and cool to room temperature.
Yields 12 muffins. Serving size 1 muffin.
Nutrient Values:
165.7 Calories - 4.2g Protein - 32.1g Carbs - 2.5g Fibre - 2.6g Fat
(0.3g Sat, 0.5g Mono, 1.6g Poly) - 0.4mg Cholesterol - 1.1g Omega3 -
146.1mg Potasium - 78.2mg Sodium
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4 cups white flour
1 Tbsp salt
1/3 cup sugar
2 Tbsp fast rising yeast
Mix the above together. Make a well in the center then add:
2 eggs
1/2 cup canola oil
4 cups warm water (not boiling)
Mix well, then add:
1/2 cup ground or whole flax
1/2 cup ground or whole oatmeal
1/2 cup bran or wheat germ
1 cup whole wheat flour
Add about 3 - 3 & 1/2 cups regular flour. Mix well. Let rise in the
oven with the light on. Knead down 3 times, every 15 minutes. The
fourth time, form into loaves (makes 4) and put in greased pans. Let
rise for another 30 minutes in warm place. Bake at 350°F for 45 minutes.
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3 Tbsp ground flaxseed
1/4 cup turbinado (raw) sugar
1 Tbsp whole flaxseed
1 Tbsp coarse groundor cracked black pepper
4 shhets phyllo pastry (12 x 16 inches - 30.5 x 40.5 cm) each
3 Tbsp melted butter for brushing
Preheat oven to 400°F.
In a small bowl combine ground flaxseed, sugar, whole flaxseed and pepper.
On parchment lined baking sheet, place one sheet phyllo. Brush top with
2 tsp melted butterand sprinkle generously with flax mixture. Repeat
with next shhets of phyllo, butter and flax mixture.
Top with fourth sheet and brush with remaining 2 tsp butter.
With a sharp knife cut sheets in half crosswise, then cut at 2 inch
intervals to form 16 2 x 6 inch rectangles. Cut each rectangle
diagonally to form 32 triangles.
Bake 12 minutes, until golden, crisp and dry to the touch.Let cool 5 minutes then place on cooling rack.
Note: Turbinado Sugar is dry, coarse bland colored raw sugar crystals with a delicate molasses or brown sugar taste.
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2 cups medium grain sushi rice
3 cups water
1 tsp salt
1/4 cup seasoned rice vinegar
2 tsp cooking sherry (optional)
1/4 cup whole flaxseed
1 ripe avacado, peeled & cut into eight lengthwise wedges
1 (7 inch) length of English cucumber, peeled & cut in hald lenthwise
6 imitation crab sticks
4 nori sheets (seaweed)
1 bamboo sushi mat*
Rinse rice well in cold water and drain.
In a 1.5L (6 cup) saucepan combine rice, water and salt. Cover and bring to a boil over high heat.
Reduce heat, simmer 20 to 25 minutes or until water is absorbed. Remove lid.
Gently fol in seasoned rice vinegar, cooking sherry and flaxseed. Cool to room temperature.
Take one half of the cucumber, cut into 4 lengthwise wedges, reserve other half for another use.
Lay bamboo mat on counter with slats parallel to edge. Place nori sheet on top short end facing you and shiny side down.
Spread 1 & 1/4 cup rice to a 1/4 inch thickness leaving a 1/2 inch edge at the top.
Lay 2 pieces of avacado end to end, one cucumber spear and one and a
half crab sticks end to end on lower third of rice. Using thumb, puch
bamboo mat edge nearest you up and over the filling, holding the row
ingredients in place with your fingertips.
Continue lifting and rolling mat until sushi is rolled, being careful not to roll mat into the sushi roll.
Wrap each roll in plastic wrap, cover with damp towel and refrigerate until ready to serve.
To serve sushi, slice each roll into 8 rounds.
Serve with Wasabi, soy sauce, teriyaki sauce or pickled ginger.
*Bamboo sushi mats can be purchased in the ethnic section of large supermarkets.
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