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| 250 ml | margarine or butter | 1 cup |
| 250 ml | white sugar | 1 cup |
| 250 ml | brown sugar | 1 cup |
| 250 ml | white sugar | 1 cup |
| 2 | eggs | 2 |
| 5 ml | vanilla | 1 tsp |
| 500 ml | all-purpose flour | 2 cups |
| 250 ml | oatmeal | 1 cup |
| 125 ml | milled flaxseed* | 1/2 cup |
| 2 ml | salt | 1/2 tsp |
| 5 ml | baking powder | 1 tsp |
| 5 ml | baking soda | 1 tsp |
| 375 ml | almonds, chopped | 1 1/2 cups |
| 500 ml | chocolate chips | 2 cups |
| (optional) |
| Cream margarine or butter and sugars until light and fluffy. Add eggs and vanilla and beat well. |
| Mix together flour, oatmeal, milled flaxseed, salt, baking powder and baking soda. Stir into creamed mixture. Add almonds and chocolate chips (if desired). Mix until blended. |
| Form into 3 cm (1 inch) balls. Place on an ungreased cookie sheet, leaving about 5 cm (2 inches) between cookies. |
| Bake at 180°C (350°F) for about 10 minutes. |
| YIELD: 72 cookies |
| * Mill flaxseed in a coffee grinder to a granular, free-flowing meal. |
| 1 kg | lean ground beef | 2 lbs |
| 250 ml | skim milk | 1 cup |
| 125 ml | ground flax seed* | 1/2 cup |
| 125 ml | dry bread crumbs | 1/2 cup |
| 125 ml | chopped onion | 1/2 cup |
| 1 | egg, beaten | 1 |
| 15 ml | Worcestershire sauce | 1 tbsp |
| 5 ml | black pepper | 1 tsp |
| 5 ml | garlic powder | 1 tsp |
| 5 ml | dry mustard | 1 tsp |
| 2 ml | celery salt | 1/2 tsp |
| 1 ml | ground thyme | 1/4 tsp |
|
50 ml |
ketchup |
1/4 tsp |
| In a large bowl, combine beef, milk, ground flax, crumbs, onion, egg, Worcestershire sauce, pepper, garlic, mustard, celery salt and thyme. Mix well. |
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| Pat mixture into a 22 x 13 x 8 cm (9 x 5 x 3 inch) loaf pan. |
| Spread ketchup over top of loaf. |
| Bake at 180°C (350°F) 1 to 1 1/2 hours, until no pink remains. |
| Remove from oven and let stand 5 minutes |
| Remove from pan, place on platter and serve. |
| Yield: 8 servings |
| Serving Size: 1 slice |
| * Mill flaxseed in a coffee grinder to a granular, free-flowing meal. |
| 625 ml | all-purpose flour | 2 1/2 cups |
| 50 ml | unsweetened cocoa powder | 1/4 cup |
| 5 ml | salt | 1 tsp |
| 2 ml | baking powder | 1/2 tsp |
| 5 ml | baking soda | 1 tsp |
| 50 ml | ground flax seed* | 1/4 cup |
| 125 ml | margarine | 1/2 cup |
| 50 ml | canola oil | 1/4 cup |
| 375 ml | granulated sugar | 1 1/2 cups |
| 2 | eggs | 2 |
| 125 ml | sour 1% milk | 1/2 cup |
| 500 ml | finely grated, unpeeled zucchini | 2 cups |
| Preheat oven to 180°C (350°F). |
| In a bowl, combine flour, cocoa, salt, baking powder, baking soda and ground flax. |
| In a separate bowl, cream margarine, oil and sugar. |
| Add eggs and sour milk. |
| Add flour mixture, stirring until just mixed. |
| Add zucchini and mix. |
| Fill paper baking cups half to two thirds full. |
| Bake 18 to 20 minutes or until wooden pick inserted in centre comes out clean. |
| Remove and cool on rack. |
| Yield: 24 muffins |
| * Mill flaxseed in a coffee grinder to a granular, free-flowing meal. |
| 25 ml | fast rising instant yeast | 2 tbsp |
| 2 L | all purpose flour | 8 cups |
| 175 ml | ground flax seed* | 3/4 cup |
| 125 ml | granulated sugar | 1/2 cup |
| 2 | eggs | 2 |
| 5 ml | salt | 1 tsp |
| 750 ml | lukewarm water | 3 cups |
| In a bowl, mix yeast, 1 L flour and ground flax. |
| In a large bowl, beat sugar, eggs, and salt. Add water and stir. |
| Add flour mixture to the liquid and beat until well blended. |
| Add remaining flour and knead. |
| Let rise 15 minutes. |
| Punch down and let rise again 15 minutes. |
| Punch down and form into buns. |
| Place on greased baking sheet allowing 5 cm (2 inches) between buns. |
| Let rise one hour. |
| Preheat oven to 180°C (350°F). |
| Bake 20 minutes. Remove and cool on a rack. |
| Yield: 4 dozen (4 inch) buns |
| * Mill flaxseed in a coffee grinder to a granular, free-flowing meal. |
| 250 ml | shortening | 1 cup |
| 250 ml | brown sugar | 1 cup |
| 125 ml | granulated sugar | 1/2 cup |
| 5 ml | vanilla | 1 tsp |
| 2 | eggs, beaten | 2 |
| 500 ml | all purpose flour | 2 cups |
| 5 ml | baking soda | 1 tsp |
| 2 ml | salt | 1/2 tsp |
| 250 ml | chocolate chips | 1 cup |
| 50 ml | ground flax seed* | 1/4 cup |
| Preheat oven to 180°C (350°F). |
| In a large bowl, cream shortening and sugars. |
| Add vanilla and beaten eggs. |
| In a separate bowl, combine flour, baking soda, salt, chocolate chips and ground flax. Add to creamed mixture. |
| Drop by tsp onto a cookie sheet leaving 5 cm (2 inches) between cookies. |
| Bake 10 to 12 minutes, until golden. |
| Remove from sheet and cool |
| Yield: 48 cookies |
| * Mill flaxseed in a coffee grinder to a granular, free-flowing meal. |