Flaxseed Cooking

As mentioned in earlier posts you must be sure to grind your flaxseed before consuming it! Otherwise you will not benefit from any of its nutrients and the flaxseed will just go right through.  In this post there are some recipes and ideas on how to incorporate flaxseed into your diet. Flaxseed cooking can be very fun!

Focaccia-Style Bread    (from http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm)


Ingredients:


•1 Tablespoon baking powder
•1 teaspoon salt
•1-2 Tablespoons sweetening power from artificial sweetener
•5 beaten eggs
•1/2 cup water
•1/3 cup oil



Preparation:


Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.


1) Mix dry ingredients well -- a whisk works well.


2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.


3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)


4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).


5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.


6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.


Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.


Muffins (from http://lowcarbdiets.about.com/od/breads/r/doughnutmuffins.htm)

Ingredients:



•1 cup flax meal
•1 cup almond meal
•1 T baking powder
•1/4 t salt
•1 and 1/4 t nutmeg
•1 t cinnamon
•Artificial sweetener - 1 cup equivalent - zero carb (such as liquid) preferred
•1/2 cup (I stick) butter, melted
•4 eggs, beaten
•1/2 cup plus 2 T water
•Topping:
•1/2 cup equivalent powdered artificial sweetener
•2 t cinnamon
•2 T melted butter


Preparation:


Makes 12 regular-size muffins

1. Preheat oven to 350 degrees F; butter muffin pans.
2. Mix dry ingredients well (exclude those used for topping).
3. Add beaten eggs, melted butter, water, and sweetener to the dry mixture. Mix well.
4. Fill muffin cups a bit more than half way with the mixture.
5. Bake for about 20 minutes, until tops are golden brown. Allow muffins to cool in pan for a few minutes, then remove.
6. Mix the cinnamon and powdered sweetener for the topping in a clean bowl.
7. When the muffins are cool enough to handle, dip the tops in the melted butter you allocated for the topping, followed by the sweetener/cinnamon mixture.


Muffins (from http://lowcarbdiets.about.com/od/breads/r/appleflaxmuffin.htm)

Ingredients:



•1 and 1/4 cup flax seed meal
•2 teaspoons baking powder
•1 Tablespoon cinnamon
•1 teaspoon nutmeg
•1/2 teaspoon salt
•Artificial sweetener equal to 3/4 cup sugar (1/2 cup can be flavored sugar-free syrup)
•4 large eggs, beaten
•1/4 cup oil
•1/2 cup liquid (flavored syrup or water)
•1 Tablespoon vanilla
•1 medium apple, chopped fairly finely
•1/2 cup chopped pecans (optional)


Preparation:


Preheat oven to 350 F. Grease a 12-muffin tin very well.

1. Mix the dry ingredients together, then add the rest of them.
2. Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.


Brownies (from http://lowcarbdiets.about.com/od/desserts/r/miraclebrownies.htm)

Ingredients:


•1/4 lb butter (1 stick)
•2 cups erythritol (powdered, not granulated)
•1 Tbsp vanilla
•4 eggs (room temp is best)
•1/2 cup cocoa
•1 tsp salt
•4 oz unsweetened chocolate, melted
•2 cups flax seed meal
•1 Tbsp baking powder
•1/3 cup cream
•2/3 cup water
•1 cup artificial sweetener
•1 cup walnuts (optional)


Preparation:


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


1) Cream the butter until fluffy.
2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).
3) Add the vanilla and beat the eggs into the mixture, one at a time.
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.
7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)
8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)


Here is a site I really like. It is for all how to grill recipes.


Thanks for reading
Benefits of Flaxseed Oil