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Home | Health
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Flax Recipes
Recipes by Jack Carter, NDSU
Yeast Bread
Pancake or Waffle Mix
Muffins or Quick Bread
Yeast Bread for Bread Machine
Wheat Bread for Bread Machine
Flaxseed as
functional food for people: the above recipes
as well as basic nutritional information is available in the
pamphlet.
Recipes by Jane Edwards, Ph.D., LRD, Nutritionalist
Specialist, NDSU
Dakota
Pumpkin Muffins
Recipe links
Ameriflax
Recipes
Flax Council
of Canada Recipes
Yeast
Bread
2 cups |
Whole wheat, strong gluten
flour, semolina grind, entire kernel |
½ cup |
Rye flour |
1 cup |
Ground flax (use OMEGA yellow flax for
nice color, blend into bread, no "dark specks")
|
6-7 cups |
Dakota Maid or strong gluten "bread"
flour or to desired dough consistency; |
|
(Add 4-5 Tbsp. vital gluten if bread flour
alone does not give good loaf volume after baking) |
1/4 cup |
Sugar |
1/4 cup |
Molasses |
1/3 cup |
Canola oil |
1 Tbsp. |
Dry yeast |
1 Tbsp. |
Salt |
3½-4 cups |
Warm water |
Combine ingredients in usual way,
start yeast in 1/4 cup water if wish, but not necessary.
* Makes 4 - 1½ lb loaves.
* Double recipe if wish for 8 loaves (6 loaves in Bosch mixer or
3 loaves in Kitchen Aid Mixer about maximum capacity).
* Bake in 375° F oven for 35-40
minutes, more or less, until loaves are browned and loose in pan.
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Pancake
or Waffle Mix
1½ cup |
Whole wheat, semolina grind |
½ cup |
Ground flax seed (contains 35% oil) |
1½ cup |
Pancake mix or all purpose flour |
1/4 tsp. |
Baking powder double if use flour, not mix |
| |
1/4 tsp. |
Baking soda double if use flour, not mix |
1 Tbsp. |
Sugar |
1/4 tsp. |
Salt |
| 2 Tbsp. |
Olive or canola oil |
1 |
Egg or 2 egg whites to reduce cholesterol and saturated fat |
3-4 cups |
(Approximately) Buttermilk to preferred consistency |
* BAKE on griddle or electric skillet at 375°
to 400°F, or cook waffles on waffle
iron.
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Muffins or Quick Bread
4 cups |
All-purpose flour or sub. 2
cups whole wheat or cake flour if wish, reduces and increases
muffin volume, resp. |
2 cups |
Ground flax seed** |
|
Add 1 cup of applesauce or ripe banana
and flour to compensate, if desired. |
½ tsp. |
Vanilla extract |
1 tsp. |
Salt |
1 tsp. |
each Baking soda and baking powder |
1 tsp. |
Cinnamon |
4 |
Egg whites or 2 eggs "flax eggs" if available |
|
Grated peel from two lemons, save lemons
for juice, remove seeds |
| ½ cup |
Sugar, honey or molasses, or combination |
| 1 cup |
Applesauce or ripe banana --Add to wet ingredients, and add 1/2 cup +/- flour to compensate, if desired |
1 cup |
Raisins or cut up prunes or dates added to liquid ingredients or best are chopped date pieces, or frozen blueberries, added last so they don't "bleed", folded in carefully.
|
| 2 cups |
Juice of 2 lemons plus enough buttermilk
to make 2 cups liquid or slightly more for desired consistency. |
**One cup of ground flax weighs approximately 120 grams; if 24 muffins
are made from this recipe, containing 240 grams of flaxseed, each would contain about 10 grams of flax
(35% fiber) or three/day should be consumed for a 30 gm "dose". (Ground
flax can be calculated to 30 gm/day, 1/4 cup, "dose" or as desired
up to 50 gm/day.)
MUFFINS: Use medium size, Teflon pans, sprayed lightly with PAM;
don't use paper liners, dough sticks; beat eggs (whites) and sugar before adding lemon juice and buttermilk
to liquid ingredients; avoid over mixing; stir or mix dry ingredients
into liquid ingredients just enough to dampen dry ingredients, leaving
batter rough and lumpy; mix additives like dry fruit into liquids, just before adding dry ingredients.
Makes 24 medium muffins, or BAKE in small loaf pans, 3" x 7"
approx., or as wish, for 40 minutes at 375° F.
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Yeast Bread
for Bread Machine
One 1½ lb. Loaf (dough weight before
baking)*
| 2/3 cup |
Whole wheat,
strong gluten, flour, semolina grind or as available. (Add
1 Tbsp. of vital gluten for ideal loaf volume. |
| 1/6 cup |
Rye flour |
| 5 tsps.(level) |
Ground flaxseed (At 2 grams/tsp. there is 1 gram flaxseed/2 slices bread in 20 slice loaf.). |
| 1 ½ cups |
Dakota Maid or Dakota State bread flour
or a strong gluten bread flour, (increase slightly, maybe
1 Tbsp., if dough is sticky). |
| 2 Tbsp. |
Sugar |
| 2 Tbsp. |
Molasses |
| 2 Tbsp. |
Canola oil |
| 1 tsp. |
Salt |
| 1 tsp. |
Dry yeast |
| 3/4 cup |
Warm water |
*Combine ingredients in usual way; if person baking
wishes to try "manual" first, use dough hook in mixer;
add water, oil, salt, sugar, molasses, ground flaxseed, whole wheat,
yeast; mix a short time and then add Dakota Maid bread flour; mix
for 5-6 minutes to develop the dough; let rise once in pan, mix
down again and "pan"; let rise and bake at about 375°F
for about 40 minutes until browned and slightly loose in pan.
If loaf is dense from the machine, setting machine on double knead
cycle may be helpful to lighten loaf.
NOTE: Several packages of the dry ingredients could
be mixed in advance, including the ground flaxseed, and stored in
freezer until used. Allow mix to come to room temperature before
using in bake machine. Add yeast, oil, water, and molasses just
before machine is "loaded".
Whole Wheat Bread
for Bread Machine
| 1 cup |
Dakota Maid or Dakota State white bread
flour |
| 1 cup |
Stone-ground or any whole wheat
flour |
| 1 Tbsp. |
Butter |
| 2 Tbsp. |
Wheat germ |
| ¼ cup |
Ground flaxseed |
| ¼ tsp. |
Salt |
| 1 Tbsp. |
Vital gluten |
| 2 Tbsp. |
Honey, sugar or molasses
|
| 1 Tbsp. |
Dry milk powder |
| 7/8 cup |
Water |
| 1½ tsp. |
Active dry yeast |
*Combine ingredients in usual way; if person baking wishes to try "manual" first, use dough hook in mixer; add water, oil salt, sugar, molasses, ground flaxseed, whole wheat, yeast; mix a short time and then add Dakota Maid bread flour. mix for 5-6 minutes to develop the dough; let rise once in pan, mix down again and "pan"; let rise and bake at about 375°F
for about 40 minutes until browned and slightly loose in pan.
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Dakota Pumpkin Muffins
(Flaxseed and Whole Wheat)
Preheat oven to 350° F
1 1/2 c whole wheat flour
1/2 c ground flaxseed
2 tsp baking soda
1 tsp cloves
1 tsp cinnamon
1/2 tsp salt
1 c chopped nuts
Optional: 1/2 c semi-sweet chocolate chips
Mix the dry ingredients together.
2 c pumpkin
1/2 c plain yogurt
3/4 c honey
1 tsp molasses
2 eggs
Beat eggs and mix together with other wet
ingredients.
Mix the wet and dry ingredients together.
Place in greased muffin tins.
Bake for 20-25 minutes until dry to an inserted toothpick.
Makes approximately 15 muffins.
Nutrient Analysis (each muffin):
240 calories; 34 g carbohydrates; 6 g protein;
5 g dietary fiber; 11 g total fat; 6 g polyunsaturated fat.
Ground flaxseed: 6.5 g/muffin with 1.5 g omega-3
2 starch and 2 fat exchanges
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