Monthly Archives: August 2014

  • Crackers

    Flax Seed Crackers

    • ½ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 ½ cup l all-purpose unbleached flaxseed flour
    • ½ tsp. baking powder
    • ½ tsp salt
    • 4 tsp butter, softened
    • ½ cup skim milk

    1. In bowl of stand-up mixer, add stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), flour, baking powder, salt and butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal.
    2. Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand.)
    3. Wrap dough in plastic wrap and chill 10 minutes.
    4. 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 2 ½ inch squares.
    5. Transfer to an ungreased baking sheet.
    6. Repeat with the remainder of the dough.
    7. Preheat oven to 325º F.
    8. Bake 20 minutes until crisp and golden.

    Variations:
    Onion: 1 tbsp powdered onion soup mix.
    Cheese: 1 cup grated cheddar cheese.
    Italian: 1 tbsp oregano and 1 cup grated mozzarella cheese.

    Yield: 24 crackers
    Serving Size: 1 - 2 ½ x 2 ½ inch cracker

    To ORDER Simply Omega-3 or Mega Omega for this recipe >>

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  • Appetizers - Flaxen Hummus

    Flaxen Hummus

    • 2 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1/4 cup warm water
    • 2 cups cooked Garbanzo Beans or 1 each 15 ounce can, drained
    • 1/4 cup fresh lemon juice
    • 2 tablespoons Tahini
    • 2 cloves garlic, shopped
    • Pinch black pepper
    • 1/2 teaspoon ground cumin
    • Pinch cayenne pepper
    • 1 to 2 tbsp Tamari or Bragg liquid aminos

    1. In a small bowl, combine stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) and water and let soak 10 minutes.
    2. In a food processor, combine beans, lemon juice, Tahini, garlic, black pepper, cumin, cayenne, Tamari, and soaked flax. Process until smooth.

    *If you don’t have Tamari or Braggs on hand, you may substitute soy sauce or 1/2 teaspoon salt.

    From Veggie Life Magazine

    To order Omega Fields - Mega Omega or Simply Omega-3 flaxseed supplements >>>

    https://www.omegafields.com/people-products.html

  • Breakfast

    French Toast

    • 1 cup soymilk
    • 1/4 cup nutritional yeast flakes
    • 2 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/4 teaspoon cinnamon
    • 1 teaspoon lemon juice
    • 1/2 teaspoon vanilla
    • 1 tablespoon stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) -- blended with 1/3 cup water
    • 6 slices whole wheat bread or French bread

    1. In a medium mixing bowl, mix all the ingredients except the whole wheat bread.
    2. Dip each slice of bread into the soymilk mixture. Saturate each side, being careful not to let the bread sit in the liquid too long. (No more than one minute each side.)
    3. In a lightly oiled skillet, cook 3 minutes on each side over medium heat.
    4. Serve with maple syrup.


    Oatmeal Flax Porridge

    • 4 cups water
    • 1 1/3 cups quick cooking oats
    • 1/4 cup currants or other chopped dried fruit
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)

    1. In a medium saucepan, bring water to a boil over high heat. Stir in oats, currants, and cinnamon. Reduce heat, cover, and simmer for 2 to 4 minutes, stirring occasionally.
    2. Stir in stabilized ground flaxseed (Mega Omega® or Simply Omega-3™).
    3. Serve with maple syrup and soymilk if desired.


    Oat Nut Pancakes

    Dry Ingredients:

    • 1 cup all-purpose unbleached flour
    • 1/4 cup whole wheat pastry flour
    • 1/4 cup quick cooking oats or oat flour
    • 1/2 tsp salt
    • 2 tsp baking powder
    • 1/4 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/4 cup toasted walnuts or pecans finely chopped
    • 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)

    Wet Ingredients:

    • 1 1/2 cups soy milk
    • 1 tablespoon canola oil
    • 1 tablespoon pure maple syrup or sugar

    Tip: Toast 1/2 cup of walnuts or pecans. Finely chop 1/4 cup, and use the remaining in warm syrup.

    1. In a large bowl, sift all dry ingredients except walnuts and oats, and then add the walnuts and oats and stir. Make a well in the dry ingredients and add the combined wet. Stir just until combined.
    2. Lightly oil a griddle or skillet and heat to medium high heat. Use about 1/4 cup butter for each pancake. Cook on the heated griddle until bubbles start to form on the top, which should take about one to one and a half minutes. Then flip the pancakes and cook the other side until golden brown, about 1 minute longer.
    3. Serve right away or keep warm in an oven set to the lowest heat.

    Adapted from Moosewood Restaurant New Classic


    Whole Grain Flaxen Waffles

    Mix Together:

    • 1 1/2 cups whole wheat pastry flour
    • 2 tsp baking powder
    • 2 tsp ground cinnamon
    • 3/4 tsp salt
    • dash nutmeg (optional)
    • 1/2 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)

    Then Combine:

    • 1 1/2 cups soy milk
    • 1 1/2 Tbsp canola oil
    • 1 1/2 tsp pure maple syrup
    • 1 tsp vanilla (optional)

    1. Stir wet ingredients into dry ones just until mixed--batter is usually thick and lumpy. If it is too thick to stir, or thickens on standing, add extra soy milk by the tablespoon.
    2. Pour onto waffle iron and cook according to manufacturer's instructions.
    3. Serve immediately or keep warm in a oven set to 200ºF while cooking remaining waffles.

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  • Vegetarian Entrees

    Knishes

    Dough:

    • 1 1/2 cups mashed potatoes
    • 1/2 teaspoon salt
    • 3 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 cup whole wheat pastry flour
    • 2 cups all-purpose unbleached flour
    • 2 tablespoons canola oil
    • 7 tablespoons cold water

    Filling:

    • 1 3/4 cups finely chopped onions
    • 1 teaspoon olive oil
    • 2 1/2 cups mashed potatoes
    • 2 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 teaspoon salt
    • 1/8 teaspoon black pepper

    1. In a medium mixing bowl, combine the mashed potatoes, 1/2 teaspoon salt, and 3 tablespoons Stabilized Ground Flaxseed (Mega Omega® or Simply Omega-3™). Add the flours, canola oil, and water.
    2. To make the filling, cook the onions in the olive oil until browned. Combine them in a bowl with the 2 1/2 cups mashed potatoes, 2 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), salt, and pepper.
    3. Preheat the oven to 350ºF.
    4. Divide the dough in half. Roll out each half on a lightly floured surface until thin. Cut across and down to make 3 1/2 inch x 3-inch rectangles.
    5. Place a heaping tablespoon of filling in a long thin line down the middle of each piece of cut dough. Fold up the ends and roll up so you can pinch to seal the edges. Place on a cookie sheet about 1 inch apart, and bake for 20 minutes.

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  • Soup

    Orzo, Lentil, and Flax Soup

    • ¼ cup Butter
    • 1 onion finely chopped
    • 1 carrot finely chopped
    • 1 celery stalk finely chopped
    • ½ green pepper, finely chopped
    • 5 cups boiling water
    • 1/3 cup low sodium chicken soup base
    • 2 tsp granulated garlic
    • 1 bay leaf
    • 2 tsp Worcestershire sauce
    • 28 oz tomatoes with herbs and spices; break up tomatoes
    • 1/3 cup orzo pasta or any small soup pasta
    • 1/3 cup dried lentils, rinsed
    • 1 tsp granulated sugar
    • 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)

    1. In a large pot, over medium to medium-low heat, melt butter.
    2. Add onion, carrot, celery and green pepper. Gently saute over medium-low heat for 20 minutes, stirring occasionally.
    3. Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.
    4. Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft.
    5. Add sugar and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™). Stir and serve.

    Yield: 10 servings
    Serving Size: 1 cup

    Make sure to purchase Simply Omega-3 for this recipe >>> https://www.omegafields.com/people-products/simply-omega.html

  • Bread

    Banana Bread
    "One of my favorite childhood memories is the delicious smell of my mother's banana bread as it baked. I've made a few minor changes to my mom's original recipe, and I hope your family likes it as much as mine does”. – Jane Reinhardt Martin, RD,LD
    • 1 ¼ cups all-purpose unbleached flour
    • 2/3 cup white sugar
    • 2 tsps baking powder
    • ¼ cup canola oil
    • ¼ tsp salt
    • 1 cup mashed bananas (about 3 medium or 2 large)
    • ¼ cup skim milk
    • ½ tsp vanilla
    • 1/3 cup chopped walnuts
    • ¾ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 2 Eggs

    1. Preheat oven to 350ºF.
    2. In a large bowl, mix flour, sugar, baking powder, and salt together.
    3. In food processor or bowl, mash bananas. Then add eggs, milk, oil, and vanilla, and mix in well together.
    4. Fold in chopped nuts and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™).
    5. Coat 8 ½ by 4 ½ inch loaf pan with non-stick spray.
    6. Pour the batter in loaf pan. Bake for about 50-55 minutes until dark brown, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack for at least 10-15 minutes before unmolding to cool completely on the rack.

    Preparation time: 15 minutes
    Baking Time: 50-55 minutes
    Yield: 16 slices

    This recipe is taken from The Amazing Flax Cookbook, by Jane Reinhardt-Martin, RD, LD.


    Blueberry Bread

    • 1/4 cup fresh lemon juice
    • 1/4 cup canola oil
    • 1 cup sugar
    • 1 teaspoon vanilla
    • 3/4 cup soymilk
    • 1/2 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 2 cups all-purpose unbleached flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 cup fresh or frozen/thawed blueberries

    1. Preheat oven to 350ºF.
    2. In a medium mixing bowl, stir the lemon juice, oil, sugar, vanilla, and soymilk with a whisk. Add the stabilized ground flaxseed (Mega Omega® or Simply Omega-3™). Sift in the flour, baking powder and soda. Stir well and add the blueberries. Mix gently with only a few strokes. Pour the batter into a lightly oiled loaf pan.
    3. Bake for 45 to 55 minutes. (Longer if the blueberries are not fresh.)

    Let cool before slicing.

    From Flax: The Super Food


    Flax Prairie Bread (bread machine)What's that good smell!!!
    • 1 1/4 cup water
    • 1 1/2 tsp salt
    • 2 tbsp honey
    • 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 2 tbsp canola oil
    • 2 tbsp sunflower seeds (optional)
    • 2 cups bread flour
    • 1 tbsp poppy seeds (optional)
    • 1 cup whole wheat flour
    • 2 tsp fast rising yeast

    1. Measure ingredients and place in bread machine pan in order recommended by manufacturer.
    2. Select Whole Wheat Rapid cycle.
    3. When done, remove baked bread from pan and let cool on a wire rack.

    Recipe used with permission from the Flax Council of Canada

  • Muffins

    Banana Berry Muffins

    • 1 ½ cups oat bran
    • 1 egg
    • ½ cup wheat germ
    • ½ cup quick cooking oats
    • 2 large ripe bananas – mashed
    • 4 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 ¼ cups rice milk
    • ¼ to ½ cup sugar
    • ½ teaspoon baking soda
    • 2 tsp pumpkin pie spice
    • ¾ cup ripe whole berries

    1. Preheat oven to 400ºF.
    2. Lightly coat muffin tins with cooking spray. Combine the oat bran, wheat germ, quick oats, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), sugar, baking soda, and pumpkin pie spice in a large mixing bowl.
    3. In a medium bowl, whisk the egg, add the bananas and rice milk.
    4. Combine wet ingredients with dry ingredients, stirring just until moist.
    5. Place half of the muffin batter in the bottom of each tin. Add equal amounts of berries to each tin, then cover with remaining muffin batter.
    6. Bake for 15 to 20 minutes.

    Adapted from “Kitchen in the clouds” by Karen Alexander, M.A.


    Carrot Flax Muffins

    • 1/2 cup whole wheat flour
    • 1 cup all-purpose unbleached flour
    • 3/4 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 3/4 cup oat bran
    • 1/2 cup brown sugar, packed
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 teaspoon ground cinnamon
    • 1-1/2 cups shredded carrots
    • 1 cup pineapple tidbits, drained
    • 1/2 cup raisins
    • 2 eggs
    • 1 cup skim milk
    • 1 tablespoon lemon juice
    • 2 tablespoons unsweetened applesauce
    • 1 teaspoon vanilla

    1. Preheat oven to 350°F.
    2. In large bowl, mix flours, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™ ), oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
    3. Stir in carrots, pineapple and raisins.
    4. Combine eggs, milk, lemon juice, applesauce and vanilla in separate bowl.
    5. Add liquids to dry ingredients, stir until moist (batter will be lumpy).
    6. Coat muffin tin with non-stick spray. Pour batter in tins.
    7. Bake for 15-20 minutes, or until golden brown.

    Preparation time: 15 minutes
    Baking time: 15-20 minutes
    Yield: 18 muffins

    This recipe is taken from The Amazing Flax Cookbook, by Jane Reinhardt-Martin, RD, LD.


    Flaxseed Muffins

    • 1 cup all-purpose unbleached flour
    • 1/2 cup whole-wheat flour
    • 1/2 tsp baking soda
    • 2 tsp baking powder
    • 1/2 cup quick oats
    • 1/2 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 cup buttermilk
    • 2 eggs
    • 4 tbsp honey
    • 2/3 cup raisins

    1. Mix all dry ingredients (except the raisins) in a large bowl.
    2. Combine liquid ingredients in a separate bowl. Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy.
    3. Fill muffin tins, lined with paper or foil cups, to about 2/3 full.
    4. Bake at 400°F for 20 to 25 minutes. Serve with jam.


    Muffins or Quick Bread

    • 7 ½ cups all-purpose unbleached flour
    • 3 cups stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 4 cups lemon juice and add buttermilk to make 4 cups liquid
    • 1 dash vanilla extract
    • 1 ½ tsp salt
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp cinnamon
    • 4 eggs
    • 12 tbsp granulated sugar
    • 2 cups applesauce
    • 3 cups raisins

    1. Use medium size, Teflon pans, sprayed lightly with non-stick spray; don't use paper liners, dough sticks.
    2. Beat eggs and sugar before adding lemon juice and buttermilk to liquid ingredients; avoid over mixing.
    3. Stir or mix dry ingredients into liquid ingredients just enough to dampen dry ingredients, leaving batter slightly rough and lumpy.
    4. Mix additives like dry fruit into liquids, just before adding dry ingredients.

    For Muffins (Yields 48 Muffins – Serving Size 1 Muffin):

    Fill muffin tins about 2/3 full.  Bake at 400F for 15-18 minutes or until a toothpick comes out clean.  Place pan on cooling rack for a couple of minutes.  Remove muffins from pan and place directly on cooling rack when the muffins are cool enough to touch with your fingers.  Serve with jam and or nut butter.

    To Store: cool muffins completely and then place into a gallon ziplock bag or airtight container.  Good for 3-4 days at room temperature or 1-3 months frozen.  To Thaw, leave at room temperature, microwave for 30 seconds, or toast in a toaster oven.

    For Quick Breads (Yields approximately 6 regular 8 1/2 by 4 1/2 inch loaf pans -- Serving Size 1 Large Slice):

    Pour the batter equally in the loaf pans.  Bake at 350F for about 50-55 minutes until dark brown, or until a toothpick inserted in the center comes out clean.  Let cool in the pans on a rack for at least 10-15 minutes before unmolding to cool completely on the rack.


    Orange Bran Flax Muffins

    • 1 ½ cup oat bran
    • 1 cup all-purpose unbleached flour
    • 1 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 cup Natural Bran
    • 1 tbsp baking powder
    • ½ tsp salt
    • 2 whole oranges (washed, quartered, seeded)
    • 1 cup brown sugar
    • 1 cup buttermilk
    • ½ cup canola oil
    • 2 eggs
    • 1 ½ cups raisins
    • 1 tsp baking soda

    1. In a large bowl, combine oat bran, flour, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), Natural Bran, baking powder and salt. Set aside.
    2. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.
    3. Pour orange mixture into dry ingredients. Mix until well blended.
    4. Stir in raisins.
    5. Fill paper lined muffin tins almost to the top.
    6. Bake in 375º F oven for 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean.
    7. Cool in tins 5 minutes before removing to cooling rack.

    Yield: 18 muffins.
    Serving Size: 1 muffin


    Pumpkin Spice Muffins with Flax

    • 1 18 oz. spice cake mix (Note: do NOT use eggs, water, or oil as suggested by box mix)
    • 1 15 oz can pumpkin pie mix
    • ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • ½ cup raisins

     1. Combine cake mix, pumpkin, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) and raisins in a bowl and mix well.

    2. Spoon batter into greased muffin cups (use regular or mini muffin tins). Fill muffin tins about 2/3 full.

    3. Bake at 350ºF for 20 to 25 minutes or until a toothpick comes out clean.

    4. Remove from oven and let cool.  Serve with cream cheese frosting for an extra yummy treat.

    5. Seal in an air tight container and store for up to a week or you can freeze these and reheat them for later too.

    Baking time: 20 - 25 minutes
    Yield: 24 muffins or about 48 mini muffins

  • Bars

    Granola Snack Bars“Good and chewy!” Justin says.
    • 1/4 cup butter or margarine
    • 4 cups miniature marshmallows
    • 1 cup rolled oats
    • 1 cup crushed graham crackers
    • 1/2 cup raisins
    • 1/4 cup raw sunflower seeds
    • 1/4 cup coconut
    • 1/2 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)

    1. Melt butter in the microwave (or in a large saucepan, over low heat).
    2. Add marshmallows, microwave on high for 1 minute, stir and microwave again until marshmallows are melted. (Or stir over low heat in saucepan until melted and the mixture is smooth.)
    3. Stir in oats, graham crumbs, 1/2 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), raisins, sunflower seeds, and coconut until thoroughly coated.
    4. Press into a greased 9 x 13 inch pan with greased fingers.
    5. Let cool. Cut into 6 rows lengthwise and 4 crosswise.

    Recipe used with permission from the Flax Council of Canada


    Granola Snack BarsYields: 48 Bars
    Serving Size: 1 Bar
    • 4 oz. Butter
    • 1 lb. Miniature Marshmallows
    • 6 oz. Rolled Oats
    • 8 oz. Crushed Graham Crackers
    • 5.5 oz. stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 5.5 oz. Raisins, chopped
    • 2 oz. Raw Sunflower Seeds, shelled
    • 2 oz. Unsweetened Fine Coconut

    1. In a large saucepan, over low heat, melt butter.
    2. Add marshmallows, cook, stirring constantly until marshmallows are melted and mixture is smooth. Remove from heat.
    3. Stir in oats, graham crumbs, stabilized ground flaxseed.
    4. (Mega Omega® or Simply Omega-3™), raisins, sunflower seeds, and coconut until thoroughly coated.
    5. Press into a greased 9 x 13 inch pan with greased fingers. (For a thicker bar, press into a 9 x 9 inch pan.)
    6. Let cool. Cut into 6 rows lengthwise and 4 crosswise.


    Scotchy Flax Bars

    • 1 cup sugar
    • 1 cup white syrup
    • ½ cup Stabilized Ground Flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 cup peanut butter
    • 2 tsp. vanilla
    • ½ cup melted chocolate chips and 1 cup butterscotch chips (optional)

    Sugar and white syrup bring to a boil and add peanut butter and vanilla.

    Stir in 5 cups of crisped rice cereal and 1⁄2 cup of stabilized ground flaxseed (Mega Omega® or Simply Omega-3™). Press into pan to cool. You can add a frosting mixture of melted chocolate chips (1/2 cup) and butterscotch chips (1 cup) if you desire.

  • Cookies

    Banana Balls

    • 1/4 cup apple, minced
    • 1 teaspoon lemon juice plus 1 teaspoon
    • 1/2 cup ripe banana, mashed
    • 2 tablespoons almond butter or other natural nut butter
    • 1/2 to 3/4 cup crushed corn flakes
    • 1/2 cup oats, finely ground
    • 1/2 cup dates, chopped
    • 3 tablespoons unsweetened shredded coconut
    • 2 tablespoons stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 2 tablespoons carob powder and/or unsweetened shredded coconut, optional

    1. In a bowl, toss apple with 1 teaspoon lemon juice, and in another bowl, combine banana with the other 1 teaspoon lemon juice and mix well.
    2. In a food processor or blender, combine dates, banana, and almond butter and puree until mixture starts to liquefy.
    3. In a mixing bowl, combine puree with remaining ingredients (except the optional carob powder/shredded coconut), mixing well.
    4. Take spoonfuls of mixture and form into golf-sized balls, rolling them gently between your palms. Roll each ball in carob powder or shredded coconut. Refrigerate them until chilled, or enjoy right away

    Makes 10-12 banana balls.

    The original recipe, from the Everyday Vegan by Dreena Burton.


    Chocolate Chip CookiesJarrod says, “They’re great! Even the parts between the chocolate chips!”
    • 1 cup butter
    • 1 cup brown sugar
    • 1/2 cup granulated sugar
    • 1 tsp vanilla
    • 2 eggs beaten
    • 2 cups all-purpose unbleached flour
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup chocolate chips
    • 1/4 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)

    1. Preheat oven to 350ºF.
    2. In a large bowl, cream butter and sugars.
    3. Add vanilla and beaten eggs.
    4. In a separate bowl, combine flour, salt, baking soda, chocolate chips and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™). Add to creamed mixture.
    5. Drop by teaspoonful onto a cookie sheet, leaving 2 inches between cookies.
    6. Bake 10 to 12 minutes, until golden.
    7. Remove from sheet and cool.

    Yield: 48 cookies

    Used with permission from Flax Family Favorites, from the Flax Council of Canada.


    Crispy Shortbread CookiesThese cookies are dangerously delicious!
    • 1 cup white sugar
    • 1 cup butter
    • 2 tsp vanilla
    • 1/3 cup unsweetened applesauce
    • 3 1/2 cups all-purpose unbleached flour
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp salt
    • 1 tsp cream of tartar
    • 1 cup brown sugar, packed
    • 1 egg
    • 1/2 cup walnuts or pecans(chopped or ground)
    • 1 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 cup quick oats
    • 1 cup rice krispies

    Preheat oven to 350º F. Beat together the white sugar, butter, egg, vanilla, and applesauce in a large bowl. Set aside. In another bowl, sift together the flour, baking soda, baking powder, salt, and cream of tartar. Set this bowl aside also. Combine all the set aside mixtures with the nuts and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), then add in the quick oats and rice krispies. Drop by rounded heaping teaspoon on ungreased cookie sheets. Bake at 350ºF for 10 to 12 minutes. Makes 50 cookies. Each cookie contains 1/3 tablespoon flaxseed.

    Recipe used with permission from Flax Your Way to Better Health by Jane Reinhardt-Martin RD,LD


    Farmland Flax CookiesCaleb says, “Can I have another one, these are awesome!”
    • 1 1/3 cups butter
    • 1 1/4 cups granulated sugar
    • 1 1/2 cups lightly packed brown sugar
    • 2 1/3 cups stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 3 eggs
    • 1 1/2 tsp vanilla
    • 3 1/2 cups all-purpose unbleached flour
    • 1 tbsp baking soda
    • 3 cups oatmeal
    • 1/2 tsp salt

    1. In a bowl, cream butter and sugars; add stabilized ground flaxseed (Mega Omega® or Simply Omega-3™).
    2. In another bowl beat eggs and vanilla together, combine with flaxseed mixture.
    3. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients.
    4. Preheat oven to 350ºF.
    5. Form into balls, slightly flatten and place on cookie sheet.
    6. Bake 13-15 minutes.
    7. Remove from sheet and cool.

    Recipe used with permission from the Flax Council of Canada


    Flax Butterscotch Cookies

    • 1 cup canola
    • 1 cup sugar
    • 1 cup brown sugar
    • 2 eggs
    • 1 tsp vanilla
    • 2 cups all-purpose unbleached flour
    • 2 ½ cups oatmeal (put in blender until it becomes powdery)
    • ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • ½ tsp salt
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 2 cups butterscotch chips
    • 2 squares chocolate, grated
    • 1 ½ cups almonds, chopped

    Cream canola and sugars until light and fluffy. Add eggs and vanilla and beat well. Mix together flour, oatmeal, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), salt, baking powder and baking soda. Stir into creamed mixture. Add butterscotch chips, grated chocolate and almonds. Mix until blended.

    Form into 1 inch balls. Place on an ungreased cookie sheet, leaving about 2 inches between cookies. Bake at 350º F for 10 minutes.


    Flax Hermit Cookies

    • 1/2 cup butter
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 1/4 cup cold strong coffee
    • 1 egg
    • 1 cup raisins
    • 1 3/4 cups all-purpose unbleached flour
    • 1 cup walnuts, chopped
    • 3/4 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1/2 tsp. baking soda
    • 1/2 tsp salt
    • 1/2 tsp cinnamon
    • 1/2 tsp. nutmeg

    Beat together butter, sugars, coffee and egg. Stir in remaining ingredients. Mix until combined. Form into 1 inch balls and place on an ungreased cookie sheet leaving about 2 inches between cookies. Bake at 375ºF until no indentation remains when touched, about 8 - 10 minutes.


    Flax Oatmeal Cookies with Carob Chips

    • 1 cup canola
    • 1 cup sugar
    • 1 cup brown sugar
    • 2 eggs
    • 1 tsp vanilla
    • 2 cups all-purpose unbleached flour
    • 1 cup oatmeal
    • ½ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • ½ tsp salt
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 2 cups carob chips
    • 1 ½ cups almonds, chopped

    1. Cream canola and sugars until light and fluffy. Add eggs and vanilla and beat well.
    2. Mix together flour, oatmeal, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), salt, baking powder and baking soda. Stir into creamed mixture. Add carob chips and almonds. Mix until blended.
    3. Form into 1 inch balls. Place on an ungreased cookie sheet, leaving about 2 inches between cookies. Bake at 350ºF for 10 minutes.

    Yield: 72 cookies


    Flax Thimble Cookies

    • ½ cup butter
    • ¼ cup sugar
    • 1 large egg, separated
    • ¼ tsp vanilla
    • 1 cup all-purpose unbleached flour
    • 2 tbsp stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 egg white, whisked till frothy
    • 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • ¼ cup jam or jelly

    1. Cream butter and sugar until light and fluffy. Add beaten egg yolk and vanilla.
    2. Stir flour into creamed mixture. Roll into small balls, dip in egg white and then roll in stabilized ground flaxseed (Mega Omega® or Simply Omega-3™).
    3. Place on an ungreased cookie sheet and dent the center. Bake at 350ºF for 5 minutes. Dent cookies again and continue to bake for 8-10 minutes. When baked, fill centers with jam or jelly.

    Yield: 24 cookies


    Peanut Butter and Flax Oatmeal CookiesCookies that are good for you, and taste good too!
    (And if you don’t want to take the time to bake them, just eat the dough! Yum!)
    • 3⁄4 cup peanut butter (smooth or chunky)`
    • 3⁄4 cup maple syrup
    • 3⁄4 cup sugar
    • 1⁄2 cup plus 1 tablespoon stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1⁄4 cup plus 3 tablespoon soy milk
    • 2 tsp vanilla
    • 3 cups quick or old-fashioned oatmeal, uncooked
    • 1-3/4 cups whole wheat pastry flour
    • 1 tsp baking soda
    • 1/2 teaspoon salt
    • 1 cup raisins

    Preheat oven to 375ºF. In a large bowl, beat peanut butter, syrup and sugar until creamy. Add stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), soymilk, and vanilla; mix well. In a separate bowl, combine oatmeal, flour, and baking soda, salt, and mix well. Add to the peanut butter mixture, and mix well. Stir in raisins. Drop rounded tablespoons of dough onto ungreased cookie sheets. Bake 7 to 9 minutes or until light golden brown. Remove to a wire rack and cool completely.


    Peanut Butter Chocolate Chunk Cookies

    • 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) plus 1 tablespoon
    • 1/4 cup water
    • 1/3 cup oats
    • 1 1/2 cups all purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup butter
    • 1 cup natural peanut butter
    • 3/4 cup brown sugar
    • 1/4 cup corn or maple syrup
    • 1 teaspoon vanilla extract
    • 5 ounces vegan chocolate, coarsely chopped, or vegan baking chips

    Preheat oven to 350 degrees.

    In a small bowl, whisk 1 tablespoon flax and 1/4 cup water. Let sit while preparing remaining ingredients.
    In a medium-sized bowl, mix flour, oats, 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), baking soda and salt.

    In a large bowl, beat butter, peanut butter, brown sugar, syrup, flax mixture and vanilla with an electric mixer until well-blended and fluffy. Stir dry ingredients into peanut butter mixture in two additions. Stir in chocolate. Cover and refrigerate, if necessary, until dough is no longer sticky. (30 minutes)

    Grease two baking sheets. Roll a heaping tablespoonful of dough into a 1 1/2 inch ball and place on baking sheet. Flatten cookies slightly with a fork. Bake until puffed but still soft, about 8 minutes. Cool on baking sheet for five minutes, then transfer to wire rack to cool.

    Adapted from a recipe on Herbivore, the vegan cooking email list.

  • Desserts

    Apple Crisp

    • 6 cups sliced apples
    • 1 tbsp lemon juice
    • 2 tbsp plus 2 tsp white sugar
    • 1 tbsp cornstarch
    • 1 1/2 tsp ground cinnamon
    • 1/3 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1/4 cup brown sugar, packed
    • 1/3 cup Quick Cooking Oats

    1. Preheat oven to 350ºF
    2. Combine apples and lemon juice in a baking dish, coated with nonstick spray, and toss gently to coat.
    3. Combine sugar, cornstarch and 1 teaspoon cinnamon. Stir with a whisk to blend.
    4. Add cornstarch mixture to apple mixture and toss well to coat.
    5. Combine stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), remaining cinnamon, brown sugar, and oats in a separate bowl. Sprinkle evenly over apple mixture.
    6. Bake for approximately 40 minutes or until apples are tender and topping golden brown.

    Preparation time: 15 minutes
    Baking time: 40 minutes
    Yield: Serves 8


    Cheese Cake Cups“These are so good – and with the Mega Omega® crust – they’re good for you!”
    - Christine Mischo, Sheboygan, WI
    • 2 8-ounce packages of Neufchatel Cheese or Cream Cheese
    • 2 eggs
    • 3/4 cups sugar
    • 1 tsp vanilla
    • 20 tbsp stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) - Used to cover the bottom of the baking cup.
    • Cherry pie filling (optional)

    Preheat oven to 375ºF.
    Cream cheese, beat in eggs, add sugar and vanilla, beat until smooth.
    Cover the bottom of the baking cup with 1/2 to 1 tbsp. stabilized ground flaxseed (Mega Omega® or Simply Omega-3™) in 15-20 paper cupcake baking cups and put in muffin tins.
    Fill muffin cup 3/4 full with cheese mixture.
    Bake for 15 minutes or until slightly brown.
    Cool and put cherry pie filling on top (optional).

    Recipe cheerfully submitted by Christine Mischo, Sheboygan, WI – one of our loyal Mega Omega® customers!


    Cinnamon Flax Scones

    • 1 ¾ cups all-purpose unbleached flour
    • ¼ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1/3 cup sugar
    • ½ tsp baking soda
    • 2 tsp baking powder
    • ½ tsp salt
    • 1 ½ tsp cinnamon
    • 1/3 cup butter
    • ¾ cup buttermilk
    • ½ cup raisins (optional)
    • 1 egg

    1. Thoroughly mix flour, stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), sugar, baking soda, baking powder, salt and cinnamon.
    2. Cut canola oil into dry ingredients until a pea-sized, mealy texture is formed. Add buttermilk. Do not over mix.
    3. Place dough on floured breadboard with raisins. Knead 5 to 7 times to incorporate the raisins. Roll until dough is ½ inch thick. Cut into triangles 2 inches wide by 4 inches long.
    4. Place on an ungreased baking sheet. Brush with an egg white glaze (1 egg white mixed with 1 tbsp water) prior to baking.
    5. Bake at 375ºF for approximately 25 minutes.

    Yield: 12 scones


    Cranberry-Apple Crisp

    • 4 cups peeled, thinly sliced baking apple
    • 1 cup fresh or frozen cranberries
    • 3 tablespoons apple cider
    • 1 tablespoon brown sugar
    • 1 tablespoon all-purpose unbleached flour
    • 1/2 cup all–purpose unbleached flour
    • 1/4 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1/4 cup finely chopped walnuts
    • 2 tablespoons wheat germ
    • 1/8 teaspoons salt
    • 1/4 teaspoons cinnamon
    • 3 tablespoons canola oil

    1. Preheat the oven to 375°F.
    2. Combine the apples, cranberries, cider, sugar, and 1 tablespoon of the flour in a bowl. Mix well. Place the apple mixture in a large oval gratin dish or an 11 x 7 inch baking dish.
    3. Combine the 1/2 cup of flour and the stabilized ground flaxseed (Mega Omega® or Simply Omega-3™). Add walnuts, wheat germ, salt, and cinnamon; mix well. Stir in the oil until the mixture resembles coarse crumbs. (Rub the topping gently with your hands to make uniform crumbs.) Sprinkle the topping mixture evenly over the fruit, and bake for 35 to 45 minutes, or until it is crisp and bubbly. Serve warm.

    Variation:
    Try other combinations of fresh fruit, such as peaches and blackberries, with this same topping. To keep the topping crisp, reheat leftovers in the oven rather than in the microwave.


    Double Chocolate Brownies

    • 3/4 cup all-purpose unbleached flour
    • 1/2 cup cocoa powder
    • 1/2 teaspoon baking soda
    • 3/4 cup sugar
    • 1/4 teaspoon salt
    • 1/2 cup soft tofu
    • 1/2 cup water
    • 1 teaspoon pure vanilla extract
    • 1/4 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 1 cup chocolate chips, divided
    • 1/4 cup walnuts, chopped
    • 2 tablespoons canola oil

    1. Preheat oven to 375°F. Lightly oil an 8” x 8” baking pan.
    2. In a bowl, sift together flour, cocoa powder, and baking soda. Stir in sugar and salt, and mix well.
    3. In a food processor or with a hand blender, combine tofu, water, vanilla, and stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), and puree until very smooth.
    4. Melt half the chocolate chips and add to tofu mixture. Puree until completely smooth. Stir this mixture into dry mixture. Fold in remaining chocolate chips. Add canola oil just as it comes together, mixing until just well combined. (Add more oil if necessary.)
    5. Pour batter into oiled baking pan. Bake for 30-35 minutes. Remove from oven and let cool.


    Two-Hour Buns

    • 2 tbsp fast rising instant yeast
    • 8 cups all-purpose unbleached flour
    • 3/4 cups stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • ½ cups granulated sugar
    • 2 eggs
    • 1 tsp salt
    • 3 cups lukewarm water

    1. In a bowl, mix yeast, 4 cups flour and ¾ cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™).
    2. In a large bowl, beat sugar, eggs and salt. Add water and stir.
    3. Add flour mixture to the liquid and beat until well blended.
    4. Add remaining flour and knead.
    5. Let rise 15 minutes.
    6. Punch down and let rise again 15 minutes.
    7. Punch down and form into buns.
    8. Place on greased baking sheet allowing 2 inches between buns.
    9. Let rise one hour.
    10. Preheat oven to 350ºF. Bake 20 minutes. Remove and cool on a rack.


    Yummy Flaxseed Bonbons

    • 1/2 cup maple syrup
    • 1/4 cup tahini
    • 2 tablespoons cocoa
    • 1/2 cup stabilized ground flaxseed (Mega Omega® or Simply Omega-3™)
    • 3/4 cup dried cherries or blueberries
    • 1 cup puffed rice cereal
    • 1/4 cup flaked coconut

    1. In a large saucepan over medium heat, combine syrup and tahini and bring just to a bubble. Reduce heat to low and simmer for about 2 minutes, stirring frequently. Remove from heat and stir in cocoa. Mix in stabilized ground flaxseed (Mega Omega® or Simply Omega-3™), cherries or blueberries, and cereal.
    2. Place coconut on a plate. Form mixture into balls using approximately one tablespoon for each ball. Roll balls in the coconut until coated. Serve in individual bonbon paper cups if desired.

    Variation: Use peanut butter or other nut butter in place of tahini.

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