Pancake mix:
1/2 cup finely ground flaxseed
1 1/2 cups whole wheat pastry flour
1 1/2 cups finely ground cornmeal (not corn grits or polenta)
1/2 cup quick cooking rolled oats
1/2 cup nonfat dry milk powder
2 tablespoons maple sugar (this is optional but makes a big difference so I recommend you try it)
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt

For the pancakes:
1 cup prepared flax seed pancake mix
1 egg, lightly beaten
1 teaspoon canola or high-heat sunflower oil
1/2 cup water

Method

Combine flax seeds, flour, cornmeal, oats, dry milk, sugar, baking powder, baking soda and salt. And if you just like to prepare before you cook, put this mix in an airtight container in the refrigerator until ready to use.

Once that’s done, mix 1 cup of the pancake mix, egg, oil and water into a large bowl and stir together with a fork just until smooth. Pour about 1/3 cup of the pancake batter onto a greased griddle and cook, flipping once, until golden brown and cooked through.

Feel free to substitute your options. Maybe instead of maple sugar, try bananas (it’s delicious, trust me)

What you need:

6 cups of your favorite apple (my favorite are Pink Lady’s)

1 tablespoon fresh lemon juice (fresh is key)

2 tablespoons plus 2 teaspoons white sugar

1 tablespoon cornstarch

1 ½ teaspoons ground cinnamon

1/3 cup ground flaxseed (ground is key)

¼ cup packed brown sugar

1/3 cup quick cooking oats

Preheat the oven to 350-degrees.

Combine the apples with the lemon juice in a baking dish (make sure to coat with nonstick spray) and toss the apples to coat them in the lemon juice.
Combine the sugar, cornstarch and 1 teaspoon of cinnamon. Stir to blend.
Add that mixture to the apples and toss until the apples are coated.
Now you want to combine the flaxseed, remaining cinnamon, brown sugar and oats (in a separate bowl)

When finished sprinkle evenly over apple mixture.
Then bake for approximately 40 minutes or until apples are tender and topping golden brown.

This serves about 8 people (unless you want to be stingy) and takes approximately 1 hour to complete. That gives you just enough time to do a load of laundry, wash the dishes, then sit back and reap the rewards.

½ cup chunky peanut butter

¾ cup nonfat milk powder ( I tried substituting this but the measurements never came out right, maybe you can!)

½ GROUND flaxseed (ground flaxseed because it’s easier to digest, and this way you get everything that little seed has to offer) (and I would highly recommend Pizzey’s Premium Milled Golden Flax with Blueberries – which you can get here under our “BUY FLAX” tab)

½ cup honey (you have your pick of approximately 300 kinds of honey in the U.S.!!!!!) And if you want to be extra healthy keep in mind that darker honeys have higher antioxidant content than lighter honeys.

½ cup crushed cereal (I prefer Go Lean’s Toasted Berry Crumble)

1/3 cup Walnuts

1/3 cup Chocolate Chips

Combine the peanut butter, flaxseed, honey and milk powder. Mix well.

Then add the walnuts and chocolate chips.

Roll the ingredients into balls, any size you’d like, and then roll those into the crushed cereal.

Place them on wax paper and chill in the refrigerator long enough for them to harden (usually about an hour)

Including preparation this usually takes about 25 minutes to complete (including preparations). A healthy, easy, 25 minute desert that you can spend HOURS enjoying. That’s more like it.

Adapted from  Bakingsheet

1 cup smooth peanut butter

3/4 cup brown sugar

1 tbsp flax meal + 3 tbsp water

1/2 tsp vanilla extract (optional)

1/2 tsp baking soda

1/4 tsp salt

3/4 cup chopped dark chocolate

Preheat oven to 350F. Line a baking sheet with parchment paper.

First, whisk the 1 tbsp of flax and 3 tbsp of water in a small bowl and set aside for about 2-3 minutes until mixture becomes sort of frothy like a whisked egg.

In a large bowl, beat together all ingredients until smooth, adding chocolate chips at the end of mixing.
Drop by tablespoonfuls onto prepared baking sheet and flatten slightly with a moistened finger.
Bake for about 10-12 minutes at 350 F, until golden brown at the edges.
Cool on pan about 1 minute before removing to wire rack to cool completely.
Makes 2 dozen.

Note: The flax meal yields a bit of a more delicate and slightly crumbly cookie. It really helps to let the cookies set on the pan to firm up a bit before placing on a wire rack to cool

Ingredients:

1 cup peanut butter
3/4 cup honey
2 cups flax meal (ground flax seed) Bob’s Red Mill
Dash Salt

Directions:

Mix peanut butter, salt and honey. Add 1 cup flax meal and stir into mixture. Slowly add second cup flax meal until stirred in well. Spray cookie sheet with oil. Drop dough by teaspoon. Bake at 300 degrees for 20 minutes. Makes 24 to 36 cookies depending on size.

Makes 24-36 cookies

Prep Time – 30 min.

Two cookies give you approximately 2T of flax – your daily allowance!

Let me know if you add anything to this recipe, I am going to make some tonight with crushed peanuts.

Have you tried this?  How did your recipe taste?

Slice the bananas and put them in the freezer so they can get really cold, if they freeze that’s fine. Put the almonds in the blender; grind into very fine pieces. Add the bananas, ground flax, honey, a heavy shake of cinnamon, a nice shake of red pepper, a splash of almond extract if you have it. Pour just a little of the Silk Soy into the blender, cover and blend until the mixture thickens.  This creation is from http://theeclecticeye.blogspot.com/2009/12/shake-your-nanas.html

This is a great recipe for people who like to dabble with the taste!  Make it your own – you can make it as thick as you want.  What about adding a little peanut butter?

• Sprinkle 1-2 T. of milled flaxseed on your cereal or salad
• Add milled flaxseed to your yogurt or smoothie
• Mix flaxseed into your bread dough, casseroles, vegetable dishes

How do you add flaxseed to your diet?

1/3 cup sugar

1/3 cup firmly packed brown sugar

3 tablespoons nondairy milk

2 teaspoons ground flax seeds

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup slivered almonds

3/4 cup dried cranberries (or dried cherries)

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, use a fork to vigorously mix oil, sugars, nondairy milk, flax seeds and extracts. Sift in flour, baking soda and salt and mix. When ingredients are mostly combined, add the almonds and cranberries and mix until thoroughly combined.

Drop cookies by generous tablespoons onto the baking sheets, about two inches apart. Bake for 10 to 12 minutes, until the edges begin to brown. Let the cookies rest on the baking sheet for five minutes before transferring them to wire racks to complete cooling.

Makes 2 dozen.

What if you added some chocolate chips?  You can never have too much chocolate!  : )