Mix flax and water or broth.
add spices/ salt
Spread on parchment paper.
Microwave 2-3 minutes.
Top w/ hummus or dip or cheese.
s moistened.
Stir in flax seed.
Place dough on
).
Combine the graham cracker crumbs, flax seed meal, and ground
ater, 1/2 cup ground flax seeds, 1/2 cup rolled
Soak sunflower seeds in water for 4 hours. Soak sun-dried tomatoes for 3 hours.
Grind flax into coarse powder.
Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor.
Add tomato, basil and ground flax and pulse until well-mixed.
Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets.
Dehydrate at 145F for 2 hours.
Cut into cracker-sized pieces.
Turn over and dehydrate at 115F for an additional 8 hours.
rackers will be chewy. Put cracker sheets in dehydrator at 110
Place 1/2 cup flax seeds in a blender, and
owl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons
rown sugar.
Add the flax meal and mix.
In
heat flour, all-purpose flour, flax seeds, poppy seeds, and salt
ool.
Note: If using flax seed, 2/3 cups seed
Simmer flax seeds and water in a
Heat butter in a pot then saute onion until transparent.
Add water then bring to a boil.
In this order, add: miso, bouillon, vegetables.
Once vegetables are to desired consistency, add the flax meal. After adding flax meal, boil for only one minute then remove from heat and add chives (or parsley) before serving.
Grind the flax.
Peel and chop the pear and mango
Mix all ingredients and blend in the food processor.
P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.
he ingredients except the soaked flax into a food processor.
TO REPLACE ONE EGG:
Stir together until thick and gelatinous.
USING WHOLE FLAX SEEDS:
Process seeds in a blender to a fine meal, add liquid and blend well.
You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.
Place the flax seed in a clean coffee grinder or blender and process until finely ground.
Place flax seed meal in a medium bowl; add water, stirring with a whisk.
Let stand 5 minutes.
Add vinegar and remaining ingredients; stir with a whisk.
Store dressing in an airtight container in the refrigerator for up to 2 days.
Store remaining flax seed in the refrigerator since it's high in fat, it can go rancid easily.
tir in pecans & flax seed meal. Note: Flax seed meal adds a
Blend dry yeast in sifted white flour; add water, syrup and oil and mix well.
Blend salt, flax seed and whole wheat flour; add to yeast mixture and mix well.
(If too thin, add a little more white flour.)
Cover with a clean cloth and let rise until double, 30 to 40 minutes.
Put dough on a floured breadboard; divide in half and make 2 (6-inch long) rolls.
Cut each roll into 8 portions.
Form into 16 rolls and place on a greased cookie sheet.
Cover and let rise again until doubled.
Grind the flax seeds into fine powder; sift if needed.
Combine the flax powder with garlic, salt, black pepper, chili pepper, cold water and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;.
Cover tightly and keep it in the fridge. Serve it cold with injera or bread of your choice.
P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.
If preferred, you may add 1 tablespoon of honey and 1/2 teaspoon cinnamon instead of the chili powder.