Flax Seed Recipes

In a microwave-safe bowl, mix together the peanut butter, corn syrup, and brown sugar. Microwave for about 3 minutes on HIGH. Stir in the ground flaxseed and vanilla, then pour the mixture over Rice Krispies and mix well. Coat a 9x13 inch baking pan with nonstick cooking spray, then spread the mixture into the pan and press down to form a dense sheet. Let the mixture sit for about 5 to 10 minutes, until firmly set, then cut into bars. Makes about 28 bars. Each bar contains approximately 2/3 tbsp. flaxseed.

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

Preheat oven to 350 degrees F. Beat together the white sugar, margarine, 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. Grind 1/2 cup walnuts or pecans in a coffee grinder, then grind 1 cup flaxseed. Combine all the set aside mixtures with the nuts and flaxseed, then add in the quick oats and rice krispies. Drop by rounded heaping teaspoon on ungreased cookie sheets. Bake at 350 degrees F 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

1. Preheat oven to 350 degrees
2. In a large bowl, cream shortening and sugars.
3. Add vanilla and beaten eggs.
4. In a separate bowl, combine flour, baking soda, chocolate chips and ground flax. 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.

This is our family's favorite Chocolate Chip Cookie Recipe...with a little flax adjustment!

Cream Together:
2 cups brown sugar
2 cups white sugar
2 cups butter

Add:
4 eggs
2 tsp vanilla
1 tsp salt
1 tsp baking powder
1 tsp baking soda
4 cups flour
4 cups oatmeal (blended fast until powder)
1 cup ground flax

Mix together:
24 ounces real chocolate chips (not semi-sweet)

Bake: on ungreased baking sheet for 9 minutes at 350 degrees. Take out of oven while still soft...they will firm up while cooling. A good Chewy cookie!

This is our family's favorite Chocolate Chip Cookie Recipe...with even more flax adjustment! The fats are also cut in half in this recipe, as I substituted applesauce for half of the butter.

Cream Together:
2 cups brown sugar
2 cups white sugar
1 cup butter
1 cup applesauce

Add:
4 eggs
2 tsp vanilla
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 cups flour
4 cups oatmeal (blended fast until powder)
2 cups ground flax

Mix together:
24 ounces real chocolate chips (not semi-sweet). You may also use Dark chocolate Chips.

You may need to add a little more flour at the end if it seems to need more body.

Bake: on ungreased baking sheet for 9 minutes at 350 degrees. Take out of oven while still soft...they will firm up while cooling. A good Chewy cookie!

1. In a bowl, cream butters and sugars; add flaxseed.
2. In another bowl beat eggs and vanilla together, combine with flax mixture.
3. Sift together the flour and soda. Mix in oatmeal and combine with other ingredients.
4. Preheat oven to 350 degrees.
5. Form into balls, slightly flatten and place on cookie sheet.
6. Bake 13-15 minutes (depending on your oven, I bake them for 11 minutes)
7. Remove from sheet and cool.

Recipe used with permission from the Flax Council of Canada

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, flaxseed, raisins, sunflower seeds and coconut until thoroughly coated.
4. Press into a greased 9X13 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

Measure ingredients and place in bread machine pan in order recommended by manufacturer.

Select Whole Wheat Rapid cycle.

When done, remove baked bread from pan and let cool on a wire rack.

Recipe used with permission from the Flax Council of Canada

1. Preheat oven to 350 F.
2. In large bowl, mix flour, flax, 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. Mix wet ingredients into dry ingredients just until moistened.
5. Fold in chopped nuts.
6. Coat 8 ½ by 4 ½ inch loaf pan with non-stick spray.
7. Pour 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. The Amazing Flax Cookbook may be ordered on our site by clicking here.

1. Preheat oven to 350 F.
2. In large sauce pan, place chicken, broth, onion, celery, bay leaf, and pepper.
3. Simmer until chicken is tender, about 1 to 1 ½ hour.
4. Remove chicken from stock. Pull chicken off of bone, discarding bone and skin.
5. Strain the liquid and skim fat off top of liquid.
6. In a bowl, make a slurry with water and flour, using a fork.
7. Stir into broth. Heat mixture until it boils and thickens, stirring constantly.
8. Add mixed vegetables, chicken, and flax back into mixture.
9. Place mixture into 4 individual baking dishes (coated with non-stick spray).
10. Cut pie crust into 4 pieces and roll into desired shape, top baking dish.
11. Bake at 350 F till golden brown, approximately 30-40 minutes.

Preparation time: 15 minutes

Cooking time: 2 hours

This recipe is taken from the wonderful, new flax cookbook, The Amazing Flax Cookbook, by Jane Reinhardt-Martin, RD, LD. The Amazing Flax Cookbook may be ordered on our site by clicking here.

This is one of the many healthy recipes featured on the cafeteria menu at West Virginia University Hospitals in Morgantown, West Virginia. Cindy Gay, Registered Dietitian, Retail Manager, says her customers in the Health Sciences Center Cafeterias include professionals and students who love products that are whole grain and low in fat - and they are becoming big fans of flaxseed!

1. Preheat oven to 350°F.
2. In large bowl, mix flours, flax, 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 wonderful, new flax cookbook, The Amazing Flax Cookbook, by Jane Reinhardt-Martin, RD, LD. The Amazing Flax Cookbook may be ordered on our site by clicking here.

1. Combine cake mix, pumpkin, flax and raisins in a bowl and mix well.
2. Spoon batter into greased muffin cups (use regular or mini muffin tins)
3. Bake at 350-degrees fpr 20 to 25 minutes.

Baking time: 20 - 25 minutes

Yield: 24 muffins or about 48 mini muffins.

Today's savory oven baked chicken is an easy weeknight dinner. This recipe is courtesy of Esther and Mark Hylden of Golden Valley Flax.

1. Wash and pat dry chicken.
2. Dip chicken in Canola or olive oil
3. To make a flax breading, combine the bread crumbs, flax seed, garlic powder, black pepper, paarsley, parmesan cheese, and Italian seasoning in a plastic bag, seal and shake to blend.
4. Coat chicken in the flax breading.
5. Place breaded chicken breasts on a baking sheet and bake, uncovered, in a 375-degree oven for about 25 minutes, or until chicken is done and a golden brown.

Baking time: 25 minutes

This apple crisp is extremely tasty and thanks to ground flax, it may contribute to the health of your heart. Use apples or pears.

1. Preheat oven to 350-degrees.
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 flax, 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

As Seen On TV's "What's Cooking"

These small bits of energy are delicious, addicting and good for you!

1. Combine peanut butter, milk powder, flaxseed, honey in a bowl and mix well. Stir in sunflower nuts and Craisins.
2. Roll mixture in small bowls and then roll balls in crushed cereal. Place on waxed paper.
3. Chill in the refrigerator for at least 1 hour before serving.

Preparation time: 15 minutes

Chill time: 1 hour

Yield: 16 balls

For many of us, chicken soup is the ultimate comfort food. Served before the entree at dinner or as a companion course with a sandwich at lunch, there's nothing better. And what a great way to use the leftovers from last night's roast chicken!

1. In a stockpot, combine broth, chicken, celery, and onion. Bring to a full rolling boil.
2. Add noodles. Cook uncovered until tender, about 10 minutes after water returns to a boil.
3. In the final few minutes of cooking, add black pepper as desired.
4. Ladle out into individual bowls, garnished with a sprinkling of chopped parsley and toasted flaxseed.
5.  Toast whole flaxseed in a small flat pan, with a long handle. Cover securely.  Hold pan over high heat, shaking vigorously to keep the seeds from burning.  You will hear the flaxseed start to pop.  As soon as the popping stops, remove the pan from the heat and remove the cover.  It only takes a few minutes.

Preparation time: 15 minutes

Baking time: 15 minutes

Yield: 8 cups