The Flax Kitchen
  No Bake Flax Snacks  
  3/4 cup ground flax seed
3 Tablespoons oat flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cloves
2 Tablespoons peanut butter
1/2 cup rice syrup powdered sugar (optional)

Combine first 4 ingredients in a small mixing bowl. Add peanut butter and rice syrup. Knead mixture by hand. Roll into 1" balls and place on waxed paper. Dust with powdered sugar, if desired. Serve immediately or keep chilled

  Flax Granola Bars  
  1/4 cup butter
4 cups miniature marshmallows
1 cup rolled oats
1 cup crushed graham crackers
1/2 cup flax seed
1/4 cup raisins
1/4 cups dried cherries
1/4 cup fine coconut

Melt butter in a large saucepan over low heat. Add marshmallows and stir until smooth. Remove from heat and stir in remaining ingredients until coated. Press into a 9 x 13 inch pan with greased fingers. Let cool, then cut 6 rows lengthwise and 4 crosswise.
  Flax Cookies  

1 1/3 cups butter
1 1/4 cups granulated sugar
1 1/2 cups brown sugar
2 1/3 cups flax seed
3 large eggs
1 1/2 teaspoons vanilla
3 1/2 cups flour
1 Tablespoon baking soda
3 cups oatmeal

Cream butter and sugars in a bowl, then add flax seed. In another bowl, beat eggs and vanilla. Combine with sugar mixture. Sift the flour and soda together. Add oatmeal and combine with the other ingredients. Form dough into 1 1/2" round logs. Place in freezer to chill. Preheat oven to 350 degrees F. Slice logs into 1/4" medallions. Place on baking sheet and bake 13-15 minutes.

  Chocolate Zucchini Muffins  

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 cup ground flax seed
1/2 cup margarine
1/4 cup canola oil
1 1/2 cups granulated sugar
2 eggs
1/2 cup sour 1% milk
2 cups finely grated, unpeeled zucchin

Preheat oven to 350 degrees F. In a bowl, combine the first 6 ingredients. In a separate bowl, cream margarine, oil, and sugar. Add eggs and milk. Add flour mixture, stirring until just mixed, then add zucchini. Fill paper baking cups half full. Bake 18-20 minutes. Makes 24 muffins.

  Two Hour Buns  

2 Tablespoons fast rising instant yeast
8 cups flour 3/4 cup ground flax seed
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
3 cups lukewarm water

In a bowl, mix yeast, 4 cups flour, and flax. In another bowl, beat sugar, eggs, and salt. Add water and stir. Add flour mixture to the liquid and mix well. Add remaining flour and knead. Let rise 15 minutes. Punch down and let rise again 15 minutes. Punch down and form into buns. Place on greased baking sheet 2 inches apart. Let rise for 1 hour. Preheat oven to 350 degrees F. Bake 20 minutes. Makes 4 dozen.

  Apple and Flax Pancakes  
  1 1/4 cups flour
1/3 cup ground flax seed
3 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
dash of nutmeg
2 separated eggs, whites beaten stiffly
1 1/4 cups milk
3 Tablespoons butter, melted
1 cup pared and shredded apple

In a large bowl, combine first 7 ingredients. In another bowl, lightly beat egg yolks, milk, and butter. Add liquid ingredients to the dry and stir until combined. Add apple, then fold in egg whites. Preheat griddle or frying pan to medium heat and lightly grease. Pour batter into pan and cook each side until brown, about 1 minute. Makes 12 pancakes.
  Broccoli Salad  
  6 cups broccoli
1/4 cup finely chopped red onion
3/4 cup dried cranberries or raisins
1/2 cup sunflower seeds
2 Tablespoons flax seed

3/4 cup light mayonnaise
2 Tablespoons raspberry vinegar
2 Tablespoons granulated sugar

In a large bowl, mix first 5 ingredients. In a small bowl, mix dressing ingredients. Pour over salad, toss well, and keep chilled.
  Oven Fried Chicken  

1 beaten egg
3 Tablespoons milk
1/2 cup ground flax seed
1/2 cup finely crushed unsalted crackers
1/2 teaspoon black pepper
1 Tablespoon dried parsley flakes
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon seasoned salt
2-3 pounds chicken pieces
2 Tablespoons melted butter

Preheat oven to 350 degrees F. In a bowl, combine egg and milk. In a shallow container, combine the next 8 ingredients. Skin chicken, rinse with water, and pat dry. Dip chicken in egg mixture, then coat with crumb mixture. Place chicken in greased baking pan so pieces do not touch. Drizzle pieces with melted butter. Bake for 45 minutes or until chicken is tender and no longer pink. Do not turn chicken while baking.

  Tutti Frutti Cookies  

1/3 cup shortening
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/4 cups flour
1 cup ground flax seed
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 cup oatmeal
1 cup raisins
1/2 cup candied fruit, chopped
1/2 cup chopped pecans

Preheat oven to 350 degrees F. In a bowl, beat the first 4 ingredients. In another bowl, combine the next 7 ingredients. Gradually add into liquid mixture. Stir in remaining ingredients, and mix until combined. Form into 1" balls and place 2 inches apart on greased cookie sheets. Bake 10-12 minutes. Makes 60

  Chocolate Chip Cookies  
  1 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs, beaten
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/4 cup ground flax seed

Preheat oven to 350 degrees F. In a large bowl, cream shortening and sugars. Add vanilla and eggs. In another bowl, combine the remaining ingredients. Add to creamed mixture. Drop by teaspoonful onto a cookie sheet and bake 10-12 minutes. Makes 48 cookies.

  Meat Loaf  

2 pounds lean ground beef
1 cup milk
1/2 cup ground flax seed
1/2 cup dry bread crumbs
1/2 cup chopped onion
1 egg, beaten
1 Tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon celery salt
1/4 teaspoon ground thyme
1/4 cup ketchup

In a large bowl, combine all ingredients except ketchup. Pat mixture into a 9 x 5 x 3 inch loaf pan. Spread ketchup over top of loaf. Bake at 350 degrees F, 60-90 minutes, until no pink remains. Remove from oven and let stand 5 minutes before serving.

  Vegetable Stir Fry  

1 Tablespoon canola oil
1 medium onion, cut into thin wedges
1 small zucchini, cut into slices
1 1/2 cups cauliflower pieces
1 1/2 cups broccoli pieces
1 cup sliced mushrooms
1/2 cup thinly sliced carrot
1/2 cup green pepper strips
1/2 cup red pepper strips

2 Tablespoons ground flax seed
1 clove garlic, minced
1 Tablespoon grated fresh ginger
1/4 cup chicken broth
2 Tablespoons soy sauce
1 Tablespoon vinegar
1 teaspoon granulated sugar
1 Tablespoon flax seed, toasted

Add oil to a large frying pan. Stir fry all the vegetables over medium heat for 5 minutes. Place lid over vegetables and cook 2 more minutes to steam. In a small bowl, combine all sauce ingredients except toasted flax seed. Pour over vegetables. Cook and stir about 1 minute. Sprinkle with toasted flax seed (just bake them 3-5 minutes) and serve. Makes 4 servings.

  Apple Flax Squares  

2 1/2 cups flour
1 teaspoon salt
1/4 cup flax seed
1 cup shortening
1 egg yolk + enough milk to make 2/3 cup liquid
1 cup crushed corflakes crumbs
5 cups sliced apples
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1 egg white

1/2 cup icing sugar
1 Tablespoon warm water
1/2 teaspoon almond extract

Preheat oven to 375 degrees F. Lightly grease a 15 x 10 inch baking sheet. In a large bowl, combine flour, salt, and flax. Cut in shortening until mixture is crumbly. Stir in egg and milk until a soft dough forms. Divide dough in half. On a lightly floured surface, roll half to fit the baking sheet and then place on sheet. Sprinkle cornflake crumbs over the top, followed by apple slices, sugar, and cinnamon. Roll out other half of dough and lay on top. Crimp around edges to seal. Beat egg white until frothy and brush on top of crust. Bake 35-40 minutes until golden brown. In a small bowl, mix icing ingredients. Using a spoon, drizzle over each square and cut into 30 squares.

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