SmartGrain flax is a dry flowable powder which can be added to many baking recipes or sprinkled on top of cereals, deserts and smoothies. The high oil content found in flax is also useful for replacing oil or shortening in recipes at a 3:1 ratio. For example, if a recipe calls for 1/3 cup of oil, use 1 cup of flax instead to achieve the desired amount of oil in your favourite recipe. Just be careful - using flax instead of oil makes baked goods brown more rapidly.
- 1 ½ cups all-purpose flour
- ¾ cup SmartGrain sprouted flax seed powder
- ¾ cup oat bran
- 1 cup brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ¾ cup skim milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 2 cups shredded carrots
- 2 apples, peeled, shredded
- ½ cup raisins
- 1 cup chopped mixed nuts
- Preheat oven to 350°F (175°C). Grease muffin pan or line with paper muffin liners.
- In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. Add the milk, eggs, vanilla and oil; mix until just blended. Stir in the carrots, apples, raisins and nuts. Fill prepared muffin cups 2/3 full with batter.
- Bake at 350°F (175°C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Makes 15 muffins.
Makes 15 muffins
Recipe courtesy of allrecipes.com: http://allrecipes.com/Recipe/Bran-Flax-Muffins/Detail.aspx
- 1 ½ cups dry pancake mix
- ½ cup SmartGrain sprouted flax seed powder
- 1 cup skim milk
- 2 eggs
- 1 cup fresh or thawed frozen blueberries
- Set a nonstick skillet over medium heat.
- In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
- Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.
Recipe courtesy of allrecipes.com: http://allrecipes.com/Recipe/Blueberry-Flax-Pancakes/Detail.aspx
- ¼ cup flax seed
- ¼ cup SmartGrain sprouted flax seed powder
- 1 ½ cups all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 4 tbsp margarine or butter, softened
- ½ cup skim milk
- In a bowl of a stand-up mixer, add flax seed, ground flax, flour, baking powder, salt and margarine or butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal.
- Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand.)
- Wrap dough in plastic wrap and chill 10 minutes.
- Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle 2 mm (1/16 inch) thick. Cut into 6 cm (2 inch) squares.
- Transfer to an ungreased baking sheet.
- Repeat with the remainder of the dough.
- Preheat oven to 160°C (325°F).
- Bake 20 minutes until crisp and golden.
Onion: 15 mL (1 tbsp) powdered onion soup mix.
Cheese: 250 mL (1 cup) grated cheddar cheese.
Italian: 15 mL (1 tbsp) oregano and 250 mL (1 cup) grated mozzarella cheese.
Makes 24 crackers.
Recipe Courtesy of the Flax Council of Canada: http://www.flaxcouncil.ca/english/index.jsp?p=r1&mp=recipes
- 2 tbsp fast rising instant yeast
- 8 cups all purpose flour
- ¾ cup SmartGrain Sprouted Flax Seed Powder
- ½ cup granulated sugar
- 2 eggs
- 1 tsp salt
- 3 cups lukewarm water
- In a bowl, mix yeast, 1 L (4 cups) flour and ground flax.
- In a large bowl, beat sugar, eggs and salt. Add water and stir.
- Add flour mixture to the liquid and beat until well blended.
- Add remaining flour and knead.
- Let rise 15 minutes.
- Punch down and let rise again 15 minutes.
- Punch down and form into buns.
- Let rise one hour.
- Preheat oven to 180°C (350°F)
- Bake 20 minutes. Remove and cool on a rack.
Makes about 4 dozen buns.
Recipe Courtesy of the Flax Council of Canada: http://www.flaxcouncil.ca/english/index.jsp?p=r6&mp=recipes