Flax is a blue-flowered plant grown in the prairies of Western Canada and Northern United States. Its seeds, which can be consumed whole, provide dietary fiber that can help with regularity. But grinding the seeds into a fine powder is how its nutritional goodness is really released! Providing plant-based omega-3s and a good source of fiber, ground flaxseed can give your smoothies, shakes, cereals, and baked goods a nutrient-packed punch.
The super light powder of ground flaxseed makes it perfect for blending into your favorite foods and beverages. But if the idea of adding powder into your morning smoothie or oats doesn’t excite your taste buds, then you’ll want to check out these tasty recipes. From crunchy crackers to cookies for breakfast, these creative recipes are our Flax Faves!
These easy crunchy flaxseed crackers come together quickly in one bowl and with only a handful of ingredients! No need for fancy equipment, they’re oven baked! Gluten free, grain free and dairy free.
1 cup ground flaxseed (or half flax, half almond meal)
2 tbsp chia seeds
1/2 cup water
1/2 tsp salt (optional)
2-3 tsp dried herbs and spices of choice (optional)
Preheat the oven to 350° F. Prepare a large baking tray by lining with baking paper.
Combine all dry ingredients in a mixing bowl.
Slowly add ½ cup of water, mixing it into the ingredients as you go until your "dough" forms.
Pour the mixture onto your lined baking tray and using the back of a spoon, press and smooth the mixture out so it is no more than 5mm thick. Push the dough back together if it breaks up until the dough is nice and even.
Using a sharp knife, deeply score/cut your dough into desired cracker shapes. This will ensure you can break the cracker into nice tidy pieces.
Bake in the oven for approximately 30-35 minutes, then remove from the oven and allow to cool completely, before breaking into crackers.
Store in an airtight container for up to two weeks.
5-ingredient grain-free, vegan, oil-free and paleo breakfast cookies made with 100% flax. These flax breakfast cookies are crispy, chewy, nutty, and easy to make using muffin tins. Keto option available, too!
1/2 cup unsweetened natural nut butter
1/3 cup non-dairy milk
1/3 cup maple syrup (replace for keto)
1 teaspoon vanilla extract (optional)
½ tsp ground cinnamon
⅔ cup ground flaxseed
⅔ cup raisins (omit for keto)
Preheat the oven to 325°F. Grease or spray the cups of a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, combine the nut butter, maple syrup, milk, vanilla and cinnamon (if using), until blended. Stir in the flaxseed meal and raisins until combined.
Evenly divide batter into prepared muffin cups.
Bake for 18 to 22 minutes, until golden brown, the surface of the cookies appears dry, and the centers feel just firm to the touch.
Let cool in pan on a wire rack for 10 minutes. Run knife around edges to loosen, then remove and place on rack to cool completely.
An easy 4-ingredient keto wrap recipe with only 1.2g net carbs! You can finally eat a homemade wrap on your keto diet with this easy keto-friendly wrap recipe.
1 ½ cup ground flaxseed
1 cup water, boiled
½ tsp salt
¼ tsp turmeric (optional)
¼ tsp ground ginger (optional)
¼ tsp garlic powder (optional)
¼ tsp onion flakes (optional)
In a blender, add the flaxseed, blend on high speed until it forms a ground/meal. You can also use flaxseed meal from the store but make sure the meal is as fine as almond meal or it won't absorb all the water in the recipe and it will get sticky.
In a small saucepan, bring the water to boil.
Remove from the heat, stir in all the spices and add the ground flaxseed all at once.
Stir immediately with a wooden spoon, until the meal absorbs all the water. As you stir, the dough will form, unsticking from the saucepan to form a ball of dough.
Remove the dough ball from the saucepan and transfer onto a piece of parchment paper.
Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the rolling pin. Press the dough balls with your hand slightly to flatten and stick the top parchment paper piece to the ball.
Roll with a rolling pin until flat and approximately 2-3mm thick.
Peel off the top piece of parchment paper and take a round shape, like a saucepan lid, place it on top of the dough and cut around the edges to make a circle. Remove the left-over dough and set aside to use later.
Remove the lid and flip over the prepared wrap onto a non-stick pan. Peel off the last piece of parchment paper and cook. If you aren’t using a non-stick pan, spray some oil before putting the wrap into the pan.
Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry - center should be soft - and you can easily slip a spatula under the wrap to flip over.
Cook for about 1 extra minute on the other side. Don't overcook or the wrap will get very crispy. Place the cooked wraps on a plate.
Repeat those steps with the rest of the batter until you form 4-5 wraps.
Serve cold with filling of your choice or heat in a sandwich press with your favorite fillings.
Store in the fridge for 3 days, on a plate covered with a plastic wrap, to keep them soft.
Flaxseed can be added to your superfood smoothie or morning oats for a power-fueled breakfast, or made into keto-friendly crackers and wraps — the possibilities are truly endless! What’s your favorite way to use ground flaxseed?