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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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