Favorite Flax recipes

[2big4mysize]

I use my flaxc meal muffins recipe is in our recipe database.

I like flax and proteinpowder cereal and if I over cook it I get cake 2T of each mixed witrh 1/4-1/3 cup water does fine if you don't have a microwave add boiling water to it and stir and lewt sit. if you over stir your flax you get slime as they have a chemical similar to egg whites in them that developes with water and heat.

Originally Posted by dotsamantha

Silly Heidi
I thought you're favorite recipe was a flax and peeps parfait.

omg you crazy!!!!

[MotherOfGizmo]

I haven't tried this, but I ran across a recipe for Flax Meal Pizza Crust

http://lowcarbdiets.about.com/od/breads/r/flaxpizza.htm

[2big4mysize]

nullo mondo's flax roolz knock off of osolo rollz is a great low carb bun http://www.atkinsdietbulletinboard.c...5&postcount=25

Originally Posted by NulloModo

Success!

After working through bulletin posts with Scott for a while I have reached success with my buns!

This is the recipe I used:

6 tablespoons WPI (Vital Wheat Gluten might work better, but I do not trust the batch I have at the moment).

4 Tablespoons of whole flax seed, ground (total volume will be greater after grinding, I ground to a fine powder).

3 Tablespoons Oat Fiber

2 Tablespoons Polydexstrose

2 Tablespoons Corn Oil

1/4 teaspoon salt

1 Cup warm water

1 teaspoon Baking Powder
Yeast

I proofed the yeast with half the water and one packet of sugar till very foamy (the yeast should eat all of the sugar).

I then mixed in the dry ingredients, and tossed into a food processor to knead for about five minutes, adding the rest of the water about halfway though.

I took the dough out, divided it into three equal parts (which turned into huge rolls, I will divide further next time) and let proof in mini aluminum baking tins for about 45 minutes.

I placed into a 400 degree oven for 20 minutes, then at 300 for five. These baked faster than my previous attempts, next time I will bake less.

The rolls are very breadlike, have a great flavor (not flaxy at all), great texture, and with WPI instead of VWG are virtually 0 carbs (the only carbs should come form the polydextrose, which is quite low, and the flax seed).

Here is a photo:

[kkat55]

Great thread to bump!

[kkat55]

Originally Posted by dotsamantha

I like the flax muffin, I think I got it from Linda's Low Carb
http://users3.ev1.net/~fontlady/index.html
This is her site.

3 tablespoons flax meal
1 egg
1/2 teaspoon baking powder*
2 tablespoons butter
1 teaspoon splenda
2 teaspoons cinnamon

* I make my own baking powder with 2 parts cream of tartar and 1 part baking soda. If you're using it right away, cornstarch isn't necessary.

Melt the butter in a microwave safe bowl for about 10 seconds. Use one that will be large enough for your ingredients to fill it about 1/3. Stir in the flax meal, then the egg, then the baking powder, cinnamon and splenda until it is well blended. Scrape the sides. Microwave about one minute or until the center is set. The muffin will rise above the edges of the bowl and settle when you turn the microwave off. Let it sit a minute, remove from container, let cool a little and eat it.

It was very good, a nice cinnamon flavor, but not too much. It was a little heavy, I think I could eat half at one sitting and another half later. Tasted like a whole grain muffin.
The total count for one muffin was
384 calories
35g fat
12g total carbs (4 net)
11g protein

It's pretty fatty, but I think it's great as a snack or breakfast with a protein.

Hey! I just tried this recipe for the first time and I love it! Of course I had half yesterday and half this morning for breakfast...it is yummy!

For those who have never tried it, it tastes like a bran muffin. It made my tummy happy!!

[sofiajp]

Hi,

This is my first time to post a recipe here so here it goes. I made these flax crackers...it is a mix of my own and one of those recipes from Linda's site.

This is for a double batch which I always make. It is a bit time consuming but works for me and are quite crunchy and "hard" so cream cheese or whatever else you want to add on top should be no problem. I don't add any herbs or salt so that I can put any flavour on top but you can add herbs or salt if you like. Depending on the size you can get quite a few crackers. I made a batch yesterday and got about 65 good sized crackers. I also find they keep for a long time if kept in the fridge.

1 cup flax meal
1/2 cup water


1.5 cups almond flour
2 egg whites
3 tbs (or more) of sesame seeds
3 tbsp butter-softened

1) In a bowl add flax meal and water and let sit for 15 mins so it gets "gummy".

2) add the rest of the ingredients and mix well and refrigerate for 1 hour at least (I sometimes refrigerate over night and "bake" the next day).

3) make smallish balls and between a layer of parchment on bottom and plastic wrap on top, squash with the bottom of a baking powder tin and then press out a bit flatter by hand. Put the crackers on a parchment lined baking sheet.

4) I "bake" (more like dehydrate) at 110 degrees C. (230F) for 90 mins. I live in Japan so this is my strange crazy oven-the pan sits really close to the heat source so not sure about your oven but they should be crispy and not at all soft when they are done. Cool and store in fridge.

Crunchy healthy crackers!

[kkat55]

Originally Posted by dotsamantha

I haven't had this one but it sounds good.

Hot Flax Cereal

1/4 cup flax meal
1/4 cup cream
1/3 cup water
1 pkt splenda
cinnamon
Mix all ingredients and microwave for 2 minutes.

Ummm! I had this for breakfast and it was great!!

[Adena]

I know this is an old thread, but found this and thought I'd share it. Haven't tried these, but they sure sound good...

Miracle Brownies

From Laura Dolson,

My daughter considers these brownies a miracle because they so nutritious at the same time as being delicious. I don't mind if she eats more than usual. They are exactly the texture of "regular" brownies, with none of the glycemic effect. You do need erythritol (though xylitol would probably work, it's sweeter). If you like a more bittersweet brownie, cut down on the artificial sweetener (but not the erythritol).
INGREDIENTS:

• 1/4 lb butter (1 stick)
• 2 C erythritol
• 1 Tablespoon vanilla
• 4 eggs (room temp is best)
• 1/2 C cocoa
• 1teaspoon salt
• 4 oz unsweetened chocolate, melted
• 2 C flax seed meal
• 1 T baking powder
• 1/3 C cream
• 2/3 C water
• 1 C sweetening power from artificial sweetener
• 1 C walnuts (optional)

PREPARATION:

Preheat oven to 350 F. and butter a 9X13 pan.

1) Cream the butter until fluffy.

2) Add the erythritol, and cream together until fully combined and fluffy-ish.

3) Add the vanilla and the eggs, one at a time, beating between each one.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

Pour into pan and bake for 35-40 minutes, until top springs back and/or toothpick comes out clean or almost-so.

Cut when cool into 32 brownies.


If you cheat and eat one warm, know that the texture is going to keep changing until they are completely cool. That's when they become fully brownies. (They are even better the next day.)

Nutritional Analysis: Each of 32 brownies has 1 gram effective carbohydrate, plus 3 grams of fiber, 3 grams of protein, 10 grams of fat, and 107 calories.

[kkat55]

Adena, these brownies sound terrific! Yum!