Bought some flax meal.....now what??

[dixichic]

Ok, so I bought some flax meal at Walmart.
So, now what do I do with it??

What do y'all use flax meal for??

[Mallory]

I have the golden..the dark stuff is horrible so make sure you use the golden. I throw a couple T in my oopsie recipes, I throw a couple T in pizza crusts, just about anything I bake. I also have been enjoying the one minute flax muffin..hth!

[wall]

I'm hardcore...I drink it

[kristinalyn2001]

i made fried chicken strips with it tonight and we loved it but I am scared we may end up in the bathroom later1!!

i cut thawed chicken breast into strips, dunked them into whisked eggs and then dipped into the golden flax meal mixed with salt, pepper and italian seasoning. Then I fried them in olive oil, 4 min, each side. They came out so crispy and the chicken stayed nice and moist.

[jacksmixedtape]

You can also mix it with parm cheese or nut meals for breading if you don't want that flax-y taste. There's a thread about one minute muffins w/flax meal, and spongebob's flax bread (look for the sticky) is good if you're missing bread. 1 cup w/an egg white and seasonings can make a nice big cracker in the nuker.

Also thickens up yogurt nicely with a healthy dose of EFAs and lignans. Some people add it to smoothies, but I don't like the grittiness. Mess around with it!

[Charski]

Originally Posted by dixichic

Ok, so I bought some flax meal at Walmart.
So, now what do I do with it??

What do y'all use flax meal for??

Why do you keep buying things you don't know what you want them for?! LOL! I'm just teasin' ya, I do the same thing....

I'm the opposite of previous post - I don't care for the golden but prefer the regular (dark) flax seeds. I grind my own though, it goes rancid pretty quickly once it's ground - I grind 3 cups of seeds at a time and keep them in the freezer once ground.

I add a tablespoon to a lot of things. DH uses it as part of a "cereal" type concoction every morning. I'm not a big fan of the flax muffins, they just have a sort of "slippery" mouthfeel that I don't care for - same reason I don't like commercial flavored yogurts. Ew!

[feather319]

The perfect ratio of egg to flax in my opinion is 1 tsp per 1 egg to get that light muffin feel. I use flax in my eggs and bake them or make flax pancakes.
I grind mine fresh too usually once every 3 days and store it in the fridge.
List:
pancakes
meatloaf
muffins
cakes
granola
crackers
yogurt
hot flax cereal
brownies
pumpkin cereal
pizza crust
flax bread

[Yummy's_Girl]

Hi Edna

One of my favorite uses for flax seed is pancakes. I have tried numerous Low carb pancake recipes and this one is by far my favorite. (Got it from these boards, but cannot remember the name of the original poster)

They are expecially good with some blueberries added. I make these alot and even my non low carb family loves them.

Flax Pancakes

2 eggs slightly beaten
1 scoop (1/4 cup) vanilla whey powder
1/2 tsp baking powder
3 tbsp SF DaVinci syrup (I use vanilla)
1/4 cup Flaxmeal
dash of lite salt
1/2 tsp vanilla extract

Mix ingredients well. Fry in butter or oil.
Makes 4 pancakes, 5 net carbs per recipe.

------------------------------------------------------------------------

Here are some others, copied and posted from various different places. I don't recall the source for theseand didn't write down who the recipes came from. many came form these brom various different people.



Doreen's "Sourdough Rye" Rolls


Serving Size: 6

-= Ingredients =-

3 eggs + 1 egg white
1/4 teaspoon cream of tartar
2 tablespoons melted butter
1 teaspoon cider vinegar
2 - 3 Tbsp water
4 tablespoons flaxmeal
3 tablespoons raw wheat bran
1 teaspoon crushed caraway seeds
1/2 teaspoon granulated onion powder
1/2 teaspoon salt
1 packet SugarTwin ; (or 2 tsp bulk Splenda)

-= Instructions =-

- preheat oven to 500°
- separate eggs; sprinkle cream of tartar over whites, set aside.
- blend yolks with melted butter, vinegar and 2 Tbsp water, add flaxmeal, bran caraway seeds, onion powder, salt and sweetener. Batter may be stiff .. add up to an extra Tbsp water if it seems dry.
- using squeaky clean beaters, beat egg whites until stiff peaks form.
- fold yolk-flax mixture into whites, taking care not to overmix or break down the fluffy whites
- using a spatula or wooden spoon, make 6 high mounds on a Pam-sprayed baking sheet (I used a "muffin top" pan). Place in center of oven and immediately reduce heat to 300°. Bake for 15 min.
- reduce heat to 250°, bake an additional 15 min or till golden
- cool on rack, store in airtight container
- These flatten somewhat after cooling, but they can still be sliced in half without crumbling if you use a sharp knife.



Tomato, Onion and Garlic Flaxseed Crackers

-= Ingredients =-

2 cups ground flaxseed ; grind in blender
1 cup tomato powder
1/2 cup dried onion
1 tablespoon garlic powder

-= Instructions =-

Mix in a (rather large) bowl with a cup of whole flaxseed. Add
water and mix well, until it becomes the consistency of a thick cookie
dough. Cover and let rest in the frig overnight. Spread onto leather sheets. Spread out smoothly. At this point, the mix is very stiff and not really sticky at all. Put in dryer (around 120-130) -takes 8-16 hrs to dry, depending on room conditions. Dry until crisp, then break into cracker size pieces.

You can do these in the oven with the door propped open, if you do not have a food dehydrator


This one came from these boards but like a goofball, I forgot to write down the name of the original poster. I hear these are very good


Cocoa Flax Cookies


Serving Size: 12

-= Ingredients =-

Cookie ; ingredients:
2 eggs, beaten
1 tablespoon vanilla
1/3 cup chocolate or vanilla SF DaVinci
1/4 cup cooking oil
1 cup ground flaxseed
1/2 teaspoon both baking powder and soda
3 heaping Tbsp baking cocoa
Frosting ; ingredients:
1/2 pkg cream cheese ; melted
1 tablespoon cinnamon
3 packets or 1/3 C pourable Splenda

-= Instructions =-

Mix eggs, vanilla, DaVinci, and oil by hand. In a separate bowl, blend the flaxseed with the baking powder/soda. Combine dry ingredients with wet, mixing by hand. Fold in 2 heaping Tbsp cocoa to mixture and mix well. Once mixed, add the final heaping Tbsp cocoa to mixture, should be thick like cookie dough.

Drop by spoonful onto greased cookie sheet (I used parchment paper). Place into preheated oven (350) and bake 9-12 minutes (mine were done after 9 minutes). (Makes 12 - 15 cookies)




Hot flax cereal
3 Tbsp flaxmeal
1/2 tsp. cinnamon
1/3 c. water
Microwave for one minute then stir in 1T coconut oil or butter and one scoop of whey protein powder. Can also add a splash of DaVinci's if desired.



JadedOnes Devils Flaxseed Cookies


**Cookie**
2 eggs -- beaten
1 Tbsp vanilla
1/3 cup chocolate or vanilla SF DaVinci
1/4 cup cooking oil
1 cup ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons cocoa powder
**Frosting**
4 ounces cream cheese -- softened
1 tablespoon cinnamon
1/3 cup Splenda

Mix eggs, vanilla, DaVinci, and oil by hand. In a separate bowl, blend the flaxseed with the baking powder/soda. Combine dry ingredients with wet, mixing by hand. Fold in 2 heaping Tbsp cocoa to mixture and mix well. Once mixed, add the final heaping Tbsp cocoa to mixture, should be thick like cookie dough.

Drop by spoonful onto greased cookie sheet (I used parchment paper). Place into preheated oven (350) and bake 9-12 minutes (mine were done after 9 minutes).

When cooled, add frosting (cream cheese mixed with the cinnamon and Splenda) ... or if you can't wait til they're cooled, like me, put a cookie in a bowl and get a little forkful of the frosting and eat it all together with a fork.
NOTE: MIX BY HAND; DO NOT USE BLENDER.


NOTES : Another frosting for these cookies: 2 ounces cream cheese, softened, 2 tablespoons peanut butter, 1 tablespoon splenda, 1/4 teaspoon vanilla extract and 1 tablespoon sf french vanilla syrup. Mix together well and spread on cookies





Mini loafs

in a ceramic mini loaf pan

beat
1 egg
then add
2 tbsp almond flour
2 tbsp flax seed meal
1/2 tsp baking powder
2 tbsp davinci syrup ( any flavor)

mix well

add any flavoring, banana, lemon, orange, pumpkin pie spice

my favorite is 1/2 tsp pumpkin pie spice and 1 tbsp of blueberries

mix well and nuke for 1 min and 45 seconds great with cream cheese







My favorite muffin recipe:
(I double this recipe and still make 12 large muffins with it)

3 eggs
1/4 cup vanilla davinci's
1/4 cup cooking oil plus 2 T.
2T. water
2T. Cinnamon (amount is correct)
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup golden flaxmeal

Beat eggs and other wet ingredients well. Add dry, mix to combine. Let the batter sit for about 5 mins. Spoon into 12 greased muffin tins, bake @ 350- for 12ish minutes... I overbake mine slightly... they are almost crunch when they first come out but then soften up a little bit - I eat these over a course of like 4-5 days so I dont like them to turn to total mush.

I got this recipe from Macattaz (Lisa) FPRIVATE "TYPE=PICT;ALT="







FLAXSEED MUFFINS



6 Tablespoons melted butter
3 large eggs
1/4 Cup Whipping Cream
1/2 Cup sweetener, Splenda bulk
1 Tablespoon flavoring, maple
1 Tablespoon vanilla extract
2 Teaspoons ground cinnamon
1 Teaspoon ground nutmeg
3/4 Teaspoon baking powder
3/4 Teaspoon baking soda
1 Cup Flax Seed Meal
1/4 Cup almond flour OR soy flour, Bob's Red Mill
4 Ounces chopped walnuts -- optional



Preheat oven to 375F.

Beat first 3 ingredients together, then add Splenda, maple and vanilla. Mix the cinnamon and remaining ingredients and add to above.

Put into 12 paper cupcake liners in a muffin tin, or panspray/oil, and bake for about 15-20 minutes. (mine were done in 15)

(Can double the recipe, and get about 18-20 good size muffins, filling the muffin cups about 3/4 full. Can fill the muffin tins to the top and get about 9 larger muffins. These are really good and have lots of fiber. About 4 carbs per muffin but over 3 carbs fiber. Black walnuts, if you can get them, list 4 grams carbs but 2 grams fiber for the 4 oz....
Other flavorings to try: instead of maple flavor - use banana or pineapple. Unsweetened coconut also tastes great.

These freeze well.

----------------------------------


Three min microwave bread


INGREDIENTS:
1/8 cup almond flour (almond meal)
1/8 cup Ground Flaxseed/Flax meal
1/4 teaspoon baking powder
a "pinch" of bulk splenda
1 Tablespoon butter, melted
1 egg

I make this in a 2 cup plastic, square, Tubberware container. You can experiment and use different shaped ones.

METHOD:
Melt butter in plastic container. Beat in egg. add dry ingredients. Mix throughly with a fork. Cover cup with glad wrap, cut a small slit in wrap. Microwave on high for about 1 minute 30 secs. Microwaves may vary. Check on it. Do not over cook.

This is not like the flaxseed muffins, this is a "bread". You could use it as a sandwich or just to go with a meal. Not bad (my fav is the muffins) but this is WAY better then any mix recipe I have ever tried. The texture is like a fluffy bread. Sort of like a white fluffy bread with a corn meal taste to it, if that helps. I have made french toast out of this, Sandwiches, Grilled Cheese Sandwiches etc... ENJOY!

-----------------------
TOOTER'S CEREAL
Oatmeal/flaxseed/Pecan meal Creal

2 Tablespoons of Regular Oatmeal.
2 Tablespoons ground flaxseed.
2 Tablespoons Pecan meal
Pat of butter
Sweetner to taste.

I put the 2 tablespoons of the oatmeal in a bowl and add an excess amount of water. I then put it in the microwave until it boils and bubbles up (between 1 1/2 and 2 minutes)

Take it out of the microwave, put the pat of butter on it, 2 tablespoons of flaxseed, 2 tablespoons of Pecan meal and sweetner. Stir it up and it's ready to eat.

Just the 2 tablespoons of the Oatmeal really flavors the cereal. The Flaxseed is very filling and the pecan meal just compliments all the other flavors. Way less carbs then eating an entire bowl of Oatmeal, you still get that Oatmeal flavor and all the Wonderful benefits of flax.

I did not give measurements for the water. Some people like there cereal Thick, while others like it thinner. This is something you must experiment with yourself.



Focaccia -Style Flax Bread

INGREDIENTS:
2 cups flax seed meal
1 Tablespoon baking powder
1 teaspoon salt ( I only used 1/2 tsp of salt)
1-2 T sweetening power from artificial sweetener ( I only used about 3/4 of a TBS as I don't like sweet breads.)
5 beaten eggs
1/2 C water
1/3 C oil
PREPARATION:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon mat. ( I used a cake pan lined and rounded up all edges with parchment paper, only spraying the pan to keep the paper in place.)

1. Mix dry ingredients well - a whisk works well.

2. Add wet to dry, and combine well.
Make sure there aren't obvious strings of egg white hanging out in the batter.

3. Let batter set for 2-3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4. Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5. Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6. Cool and cut into whatever size slices you want. You don't need a sharp knife.

At 12 servings, each piece of bread has less than one gram of carbohydrate-.8 to be exact - plus 5 grams of fiber.



I love these! I used a version of LindaSue's wonderful flax muffin batter, layered it with a delicious cinnamon streussal mixture and came up with these fantastic little gems!

Hope you like them as much as I do. Makes 12 muffins.


Muffin Batter
2 cups almond flour
1 cup golden flax meal
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
2 each Splenda quick pack
2 teaspoons vanilla extract
1/4 cup heavy cream
1/4 cup water
1/4 cup butter, melted
4 each eggs


Streussal
1 cup almond flour
8 each Splenda packet
1 tablespoon cinnamon
1/8 teaspoon salt
1/4 cup butter, chilled, cut into small pieces


1. Preheat oven to 350. Grease silicon muffin pan with butter.

2. For streussal, combine almonds, Splenda, cinnamon & salt in food processor. Pulse until mixed well. Add small pieces of butter and process until it resembles a coarse meal. Set aside.

3. For muffin batter, in medium bowl stir together almond flour, flax, baking powder, salt, Splenda and cinnamon and whisk to blend. Add liquids, melted butter and eggs.

4. Put about 1 tbsp batter into each muffin cup. Flatten slightly with finger tips, as batter is thick. Place about a scant tablespoon of the streussal mix into each muffin cup, then top with the remaining batter, and finally the remaining streussal. Press the tops gently to adhere the streussal to the thick batter.

5. Bake about 20 minutes. Cool muffins in the pan for about 10-12 minutes, then gently remove and place on wire rack to cool completely


Garlic Parmesan Flax Seed Crackers

Recipe By : about.com
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers/ Snacks/ Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flaxseed meal
1/3 cup Parmesan cheese -- grated
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 cup water

Heat oven to 400 F.

1. Mix all ingredients together.

2. Spoon onto sheet pan which is covered with a silicon mat or greased parchment paper.

3. Cover the mixture with a piece of parchment or waxed paper.

Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.

4. Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely - it will continue to crisp up.

5. Break into pieces.

The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.

NOTES : I rolled these out with a rolling [in between 2 sheets of parchment paper. I then scored the crackers using a pizza wheel so they would break apart easily. I had to bake these for about 20 minutes to get them uniformly crisp

[pepperette]

I add it into my salads, veggies, fried eggs (yolky ones)- basically whenever I want some and I'm not making a OMM.

[dixichic]

Thanks so much for all the wonderful ideas and recipes Sammi. I thiink I will give your favorite muffins a try but how many carbs do they count each?
My flax says 2 carbs per tablespoon so how much would a cup be??

[Soobee]

But if you subtract fiber, it comes out to nearly 0 per tablespoon. I believe a cup's worth of flax is just under 5 carbs.

[lisabinil]

According to the National Flax Council of Canada-flaxmeal has .1 net carbs per tbl-very small amount so 1 cup would be 1.6 net carbs.

[Soobee]

Even better than I thought. Thanks.

[scorpgc]

One minute muffins

We like the dark and golden Flax and have both.