Posts Tagged ‘natural recipes’
Here are three deliciously hearty flax ‘bread’ recipes you can whip up for a quick and nutritious breakfast, savory snack, or anytime!
Banana Walnut Flax Bread
2 cups flour
1 cup sugar
1/3 cup oil
2 eggs
1 tsp baking soda
1/2 tsp salt
4 bananas, mashed
1 tsp vanilla
1/8 cup chopped walnuts
1/8 cup ground flaxseed
Preheat oven to 350 degrees. Mix all ingredients in a large bowl and pour into a greased 11×16 loaf pan. Bake at 350 degrees for 60 minutes or until an inserted knife comes out clean.
Flax Bran Muffins
1 1/2 cups all-purpose flour
3/4 cup ground flaxseed
3/4 cup oat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
3/4 cup skim milk
2 eggs, beaten
1 tsp vanilla extract
2 tbsp vegetable oil
2 cups shredded carrots
2 apples, peeled & shredded
1/2 cup raisins
Preheat oven to 350 degrees. Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, ground flaxseed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add milk, eggs, vanilla and oil. Mix until just blended. Stir in the carrots, apples and raisins. Fill prepared muffin cups 2/3 full with batter. Bake at 350 degrees for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Multigrain Flax Pancakes
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
1 tbsp ground flaxseed
1 tbsp yellow cornmeal
2 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup 2% milk
1/4 cup plain fat-free yogurt
1 tbsp vegetable oil
1 large egg
Combine flours, oats, ground flaxseed, cornmeal, sugar, baking powder and salt. Stir well and set aside. Combine remaining ingredients and stir well. Add milk mixture to flour mixture, stirring until smooth. Spoon about 1/4 cup batter for each pancake onto a hot, nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with butter and maple syrup.
We hope you’ve enjoyed reading our Flax Recipe series as much as we’ve enjoyed creating it. We’d love to hear your feedback on our recipes. Until next time, Bon Appetit!
Nutty and nutritious flax seeds make these tasty treats and desserts even sweeter!
Blueberry Flax Smoothie
1 banana
1/2 cup fresh blueberries
1 tsp ground flaxseed
1/2 cup vanilla yogurt
1/2 cup orange juice
crushed ice
Place all ingredients in blender. Blend for 30 seconds or until desired consistency. Pour into tall glass and enjoy!
Sweet & Nutty Gourmet Popcorn
3 quarts popped popcorn (plain)
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp salt
1/2 cup light corn syrup
5 oz bag sliced natural almonds
1/2 cup ground flaxseed
1/4 tsp baking soda
1 1/2 tbsp butter flavoring
Place popped popcorn in a large roasting pan that’s been sprayed with a non-stick spray. Set aside. In saucepan on low heat, mix sugars, butter, salt & corn syrup. Let mixture come to a soft boil and place lid on pan for 30 seconds. Remove lid and stir with a clean spoon. (This is done so all sugar and salt crystals dissolve and none get back into the mixture.) Turn heat down and let boil gently without a lid for 5 minutes, stirring constantly. After 5 minutes, remove from heat and stir in baking soda. Syrup will foam but this is normal. Stir until baking soda is completely dissolved. Add butter flavoring and stir.
Pour mixture slowly over popcorn while stirring constantly, until all popcorn is coated. When popcorn is coated, add almonds and ground flaxseed and stir well. Place in a preheated oven at 225 degrees for 1 hour, stirring and mixing popcorn every 15 minutes. When popcorn is finished baking, pour onto a non-stick surface and allow to cool.
Pecan-Flax Tasties
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup powder sugar
1 egg, beaten
1/4 tsp salt
1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp vanilla
1 3/4 cup flour
1/2 cup finely-chopped pecans
1/8 cup ground flaxseed
Preheat oven to 350 degrees. Combine flour, cream of tartar and baking soda and set aside. Beat vegetable shortening and sugars together until fluffy. Add vanilla, salt and egg. Beat until smooth. Add flour mixture. Blend until thoroughly mixed (dough will seem a little thick). Stir pecans and ground flaxseed into dough with a spoon and blend well. Chill dough for 30-45 minutes. Roll cookie dough into 1-inch balls and place on an ungreased cookie sheet. Flatten balls to 1/4 inch thick. Bake in a preheated oven for 12-15 minutes until slightly golden.
Apple Cobbler with Flax Cookie Topping
Apple Filling
1 20oz can sliced apples*
Divide into:
1 1/2 cups apple juice from the can of apples
1 cup apples, drained
2 cups chopped walnuts
1 tbsp + 2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
3 tbsp melted butter
1/4 cup white corn syrup
1 cup brown sugar
In mixing bowl add all ingredients and stir well. If you do not have enough apple juice from the can of apples, add a little water to make up the difference. Set aside
*If substituting soft fruit such as peaches, decrease liquid.
Cookie Topping
1 stick of butter (chilled)
1/2 cup brown sugar
1/4 tsp vanilla
1 egg yolk
1/2 cup flour
1/4 tsp baking powder
1/8 cup ground flaxseed
1/4 tsp salt
Cut butter into four pieces and place in food processor. Add sugar, vanilla and egg yolk. Process until blended. Add flour, baking powder, ground flaxseed and salt. Blend ingredients until mixed well (should form a ball very quickly). Remove from food processor, place between two pieces of waxed paper and chill just long enough so that you can roll dough out without it sticking to the wax paper. Spray an 8″ x 11.5″ x 2″ baking pan with non-stick spray and pour apple mixture in. Roll dough out to the size of the baking pan. Cover apple mixture with rolled-out cookie dough topping. Bake at 375 degrees 20-24 minutes. Top should be golden brown.
Serve hot, crust side down, with a generous serving of your favorite vanilla ice cream on top.
Flax Nut Torte
2 1/2 cups sugar, divided
1 cup whipping cream
1 cup coarsely-chopped pecans
1/2 cup slivered almonds
1/4 cup ground flaxseed
1/2 cup coarsely-chopped walnuts
powdered sugar
1 cup unsalted butter
1 egg
1/2 tsp vanilla
2 3/4 cups flour
1 egg white
1 tsp water
Melt 2 cups sugar in 2-quart heavy saucepan over medium heat, stirring constantly. Add cream, stirring briskly until well combined with sugar. Stir in nuts and ground flaxseed, cool and set aside.
Cream butter and 1/2 cup sugar until light and fluffy. Blend in egg and vanilla. Add flour and mix well. Spread 2 cups dough onto bottom and 1 1/2 inches high around sides of a 10-inch spring form pan. Spread nut mixture evenly over dough in the pan. Roll remaining dough into a 10-inch circle between two pieces of wax paper. Place over nut mixture and pinch edges to seal. Brush with combined egg white and water. Bake at 350 degrees for one hour. Cool. Dust with powdered sugar, if desired.
Keep an eye out for the fifth and final installment in our Flax Recipes series: Breads!
Here are some ideas for incorporating flax seeds into side dishes and main courses that will have your family and guests begging for seconds!
Twice-Baked Potatoes with Flax
4 baking potatoes
1/2 cup ground flaxseed
1/2 cup grated cheddar cheese
1/2 cup diced chives
3/4 cup light sour cream
bacon bits
Pierce the potatoes with a fork and bake at 400 degrees for one hour. Remove from oven and let cool. Cut potatoes in half lengthwise, and scoop out the inside of the potato. Do not damage or tear the skin. Put the potato scoopings in a bowl and mix with the other ingredients. Heap the mixture back into the potato skins and bake for an additional 10 minutes or until thoroughly heated.
Stuffing with Herbs & Flax
8 tbsp (1 stick) unsalted butter
2 medium onions, chopped
3 medium celery stalks, chopped
9 cups croutons or dried breakd crumbs
1/4 cup chopped fresh parsley
1 tsp ground sage
2 tsp poultry seasoning
2 tsp ground flaxseed
1 1/2 tsp salt
1/2 tsp ground pepper
1 1/2 to 2 cups turkey or chicken broth
In a large skillet, melt the butter over medium heat. Add the onions and celery. Cook, stirring often, until the onions are golden (about 8 minutes). Transfer the vegetables and butter to a large bowl. Mix in the croutons or bread crumbs, parsley, sage, poultry seasoning, ground flaxseed, salt and pepper. Gradually stir in about 1 1/2 cups of broth, until the stuffing is evenly moistened but not soggy. Place in a lightly-buttered casserole dish, drizzle with 1/2 cup broth, and bake at 350 degrees for about 30 minutes, or until lightly browned.
Vegetarian Stuffed Peppers w/Flax
6 green peppers
Bean and Rice Mixture
1/2 lbs dry red kidney beans
3/4 cup dry brown rice
3 tbsp olive oil, divided
4 cloves garlic, minced
1 medium onion, diced
2 stalks celery, diced
2 carrots, diced
1/4 cup ground flaxseed
Seasoned Tomato Mixture
2 tomatoes, peeled and seeded
1/2 tsp dried basil
1/4 tsp dried red pepper flakes
1/2 tsp dried oregano
1 tsp dried parsley flakes
1/2 tsp black pepper
1/2 tsp salt
Rinse beans, add 3-4 cups water and soak as directed. Drain beans, add 3-4 cups cold water, cover and simmer until tender (30-40 minutes). Drain beans and reserve 1/2 cup liquid. Prepare rice as directed.
Put 2 tbsp olive oil in frying pan and add minced garlic. Saute for 3 minutes, stirring so the garlic doesn’t burn. Add onion, celery and carrots and saute for an additional 5-7 minutes. Remove from heat and mix with the rice and flaxseed. Add the remaining ingredients and mix well. Mix in the beans along with 2 tbsp of the reserved liquid.
In small saucepan, add tomoatoes, basil, red pepper, oregano, parsley, black pepper and salt. Simmer for 5 minutes.
Cut the tops off the green peppers and remove the seeds. Stand peppers in shallow baking dish that has been brushed with 1 tbsp olive oil. Fill peppers with bean and rice mixture. Ladle seasoned diced tomatoes over the top of each pepper and top each off with a tbsp of the reserved liquid. Cover dish and roast in 350 degree oven for 35-45 minutes or until peppers are tender.
Tuna Salad with Flax
1 6oz can of water-packed tuna
1/8 cup ground flaxseed
2 tsp mayonnaise
1/4 cup diced onion
1 tsp mustard
1 tsp relish
Drain tuna. Combine all ingredients. Serve with crackers or on toasted bread garnished with tomatoes and lettuce.
Vegetable Flax Stirfry
Sauce
1/4 cup ground flaxseed
3 tbsp lite soy sauce
1 tbsp brown sugar
1/2 tsp garlic powder
2 tsp balsamic vinegar
1/2 tsp ginger
Vegetables
1 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chopped broccoli
1/2 cup chopped zucchini or yellow squash
1 cup snow peas
Mix all sauce ingredients in small bowl, and set aside. Stir fry vegetables in 1 tsp olive oil for about 3 minutes. Add sauce, and stir fry until veggies are crisp-tender. Serve over rice if desired.
Homestyle Chicken & Flax Casserole
Cornbread Topping
3/4 cup yellow corn meal
1/4 cup ground flaxseed
1/3 cup flour
1 1/2 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
2 tbsp vegetable oil
3/4 cup buttermilk
1 egg
Mix all ingredients together in mixing bowl until smooth. Pour into greased 8″ x 8″ baking pan and bake at 375 degrees for 20-25 minutes or until done. Remove from oven and let cool completely. When cool, crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well. Set aside. Meanwhile, begin making the chicken filling.
Chicken Filling
2 tbsp butter
1/4 cup yellow onion, chopped
1/2 cup celery, sliced thin
1 3/4 cup chicken broth
1 can cream of chicken soup
1/4 tsp garlic powder
1 tsp salt
1/4 tsp ground pepper
2 1/2 cups cooked chicken, cut into bite-size pieces
In sauce pan on medium-low heat, melt butter and saute onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, garlic, salt and pepper. Stir until well blended. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, and remove from heat.
Place chicken mixture in buttered 2 1/2 quart casserole dish, or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture – DO NOT STIR. Place baking dish in preheated oven at 350 degrees for 35-40 minutes. The crumbs will turn a golden brown.
Stay tuned for Part IV of our Flax Recipe series: Tasty Desserts!
Flax seeds are packed with valuable nutrients, and are so easy to incorporate into almost any dish. Here are some delicious ideas for soups and salads made with tasty flax for an added burst of nutrition:
Homemade Italian Flax Dressing
1 1/2 cups olive oil
3/4 cup wine vinegar
1/2 lemon – squeeze for juice
1/2 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp oregano
1 tsp ground flaxseed
1 clove garlic, finely chopped
Combine all ingredients, mixing well. Allow to sit for 2 hours before serving for optimal flavor.
Vegetable & Rice Salad w/Flax
2 cups cooked white or brown rice
Vegetable Blend:
2 scallions, finely chopped
1/4 medium green bell pepper, diced
1/4 cup raisins, optional
1 medium carrot, julienned
1/4 cup ground flaxseed
Vinaigrette:
6 tbsp vegetable oil
2 tbsp olive oil
3 tbsp orange juice
1 tbsp red wine vinegar
3 garlic cloves, minced
1 tbsp soy sauce
1 pinch cayenne, to taste
1 tbsp basil
1/2 cup pineapple, chopped
salt & pepper to taste
Prepare rice as directed. While the rice is cooking, prepare the vinaigrette. While rice is still hot, add to vinaigrette and stir well. Add the vegetable blend. Cover tightly and refrigerate until ready to serve.
Chicken Salad w/Flax
2 boneless, skinless chicken breasts (boiled & cubed)
3 tbsp low-fat mayonnaise
1 cup diced onions
1/2 cup diced celery
1/4 cup ground flaxseed
salt and pepper to taste
Combine all ingredients in a bowl. Stir to coat. Great as a sandwich filling with lettuce and tomato, or as a snack with crackers.
Vegetable Flax Soup
4 cups water
1 large can crushed tomatoes
2 cans beef broth
1 large onion, diced
4 carrots, diced
1 clove garlic, minced
3 stalks celery, diced
1 tsp salt
1 tsp pepper
1/2 cup ground flaxseed
Mix water, tomatoes and beef broth and bring to a boil. Add vegetables and garlic. Add salt and pepper to taste. Cook for approximately 1 hour on medium heat until vegetables are tender. Pour soup into individual serving bowls and sprinkle ground flaxseeds over soup.
Check in with us next week for Part 3 of our Flax Recipe Series: Main Dishes!
Flax seeds are packed with important nutrients such as alpha linolenic acid (ALA) and linoleic acid (LA), which provide the perfect ratio of Omega 3 and Omega 6 fatty acids. Flax seeds also contain lignans, phytonutrients with powerful antioxidant qualities, and are a great source of both soluble and insoluble fiber. Additionally, flax seeds are high in B vitamins, manganese, magnesium, and protein.
Although flaxseed oil also contains beneficial Omega 3 fatty acids, it doesn’t give you the benefits of the flax lignans and fiber that you get from the seed itself.
It’s so easy to incorporate this wonder food into your diet; just a quarter cup of ground flax seeds daily is all you need need to reap the health benefits of this nourishing little seed.
Below are some yummy appetizers to make getting your daily dose of flax seeds even more enjoyable!
Flax Cheese Balls
16oz cream cheese, softened
1 cup grated sharp cheddar cheese
1 package ranch dressing mix
1/2 tsp black pepper
1/8 cup ground walnuts or pecans
1/8 cup flaxseeds
Blend together the cheeses, pepper and ranch mix. Chill to set (approximately 1 hour.) Shape chilled cheese blend into a ball and roll in nut and flaxseed mixture. Chill before serving with crackers or fresh vegetables.
Flaxseed Hummus
1 can garbanzo beans (chickpeas)
1 tsp lemon juice
2 tbsp olive oil
1 tsp ground flaxseed
1/8 cup finely minced green onions
1/2 tsp sesame seeds
1/2 tsp black pepper
1/8 tsp cayenne pepper
2 tbsp vegetable broth
Place all ingredients in a blender and blend until smooth. Spread on pitas, crackers or fresh vegetables.
Look for Part 2, Soups and Salads, tomorrow!
