FEATURE

ORGANIC GOLDEN SPROUTED FLAX

ORGANIC BROWN RICE PROTEIN

ORGANIC ACACIA FIBER

Organic Golden Sprouted Flax

Whole Wheat and Flax Waffles:

• 1 cup whole wheat flour
• 1/3 cup soy flour
• 1/4 cup organic sprouted flax
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1 tbsp maple syrup
• 1 tbsp vanilla extract
• 2 tbsp olive oil
• 1 egg white
• 1 1/3 cups milk
• Salt, to taste

Mix together all the dry ingredients in a bowl.

Mix together all liquid ingredients, except egg whites, in separate bowl.

Beat egg white until stiff, set aside

Add liquid ingredients to dry ingredients. Stir and fold in egg white.

Bake on hot waffle iron.

Variations:
Add your favorite fruit to batter before baking!

Veggie Flax Burger:

• 1 (6 ½ oz) jar artichoke hearts, drained and quartered
• 1 tsp garlic, chopped
• 1/4 cup green onions, chopped
• 4 tbsp fresh parsley (or 2 tsp. dried)
• 3/4 cup cooked kidney beans, drained and rinsed (or black beans)
• 3 tbsp organic sprouted flax
• 2 tbsp roasted tahini (or other nut butter)
• 1/4 tsp fresh ground black pepper
• 1/2 cup cooked brown rice (or millet)
• 3/4 cup cooked garbanzo beans, drained and rinsed
• 4 hamburger buns

Put the artichoke hearts, garlic, green onions, parsley, garbanzo beans, kidney beans, sprouted flax, tahini, and black pepper in a food processor; pulse about eight times, until blended. Now scrape down the sides and pulse another six times. Done over process!! Move to a bowl and gently stir in cooked rice.

Divide the mixture into four portions and form into patties about 1/2 thick.

Heat a large nonstick frying pan over medium heat and coat with cooking spray. Fry the burgers until the bottoms are brown, about 5 minutes. Spray the tops of the burgers with cooking spray and turn over. Cook until brown, about 5 minutes more.

Vegetable Soup with Flax:

• 1 tbsp butter
• 1 medium onion, diced
• 4 cups water
• 1 tbsp miso
• 2 vegetable bouillon cubes
• 2 cups frozen vegetables
• 4-6 tbsp organic sprouted flax
• 4 tbsp fresh chives or parsley, finely chopped

Heat butter in a pot over medium heat, then sauté onion until transparent.

Add water then bring to a boil.

In this order, add: miso, bouillon and vegetables.

Once the vegetables are to desired consistency, add the flax and boil for only 1 minute then remove from the heat and add chives (or parsley) before serving.

Soft Pretzels

• 2 to 3 cups all purpose flour
• 2 tbsp. granulated sugar
• 1 tsp. salt
• 1 tbsp. active dry yeast (1 package)
• 1 cup water
• 1 tbsp. butter or margarine
• ¼ cup organic sprouted flax
• 1 egg yolk
• 1 tbsp. water

In a large bowl, combine 1 cup flour, sugar, salt and yeast. In a saucepan, over medium-high heat, heat water and butter to 120 to 130 degrees. Add warm liquid to the yeast mixture; beat until well combined. Stir in flax and enough flour to make soft dough. Turn out onto a lightly floured surface. Knead, adding more flour as necessary until dough is smooth and no longer sticky, about 4 minutes. Place dough into a well greased bowl and cover loosely with well greased plastic wrap. Let rise in a warm place until doubled, about 45 to 60 minutes.

Pizza Bread

• ½ cup sun-dried tomatoes
• 2¼ cups all purpose flour
• ½ cup light parmesan cheese
• 1 tbsp. granulated sugar
• ½ cup organic sprouted flax
• 1 tbsp. baking powder
• 2 tsp. oregano leaves
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 ¼ cups skim milk
• 2 tbsp. canola oil
• 1 egg
• 1 small tomato, diced
• ¼ cup diced green pepper
• 1/3 cup shredded mozzarella cheese

Cover sun-dried tomatoes with boiling water. Let stand for 10 minutes or until softened. Drain and dice! Preheat oven to 350 degrees. In a bowl, combine sun-dried tomatoes, flour, parmesan cheese, sugar, sprouted flax, baking powder, oregano, salt and pepper. In a separate bowl, whisk together milk, oil and egg. Pour liquid into dry ingredients. Stir just until dry ingredients are moistened. Pour into a well greased 8.5 x 4.5 inch loaf pan. Sprinkle tomatoes, green pepper and mozzarella cheese on top of batter. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Makes 1 loaf! This recipe can also be used for muffins with the following changes: increase milk to 1 ½ cups and decrease flour to 2 cups. Bake muffins for 25 minutes. Makes 12 muffins.

Oven Baked Fried Chicken

• 4 boneless, skinless chicken breast
• 1/2 cup bread crumbs
• 1/2 cup organic sprouted flax
• 1/4 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp parsley
• 1 tbsp parmesan cheese
• 1/4 tsp Italian seasoning to taste

Wash and pat dry chicken

Dip chicken in canola or olive Oil

To make flax breading, combine the bread crumbs, flax, garlic powder, black pepper, parsley, parmesan cheese, and Italian seasoning in a plastic bag, seal and shake to blend.

Coat chicken in the flax breading

Place breaded chicken breasts on a baking sheet and bake, uncovered at 375 degrees for about 25 minutes, or until chicken is done and a golden brown.

Baking time: 25 minutes

Granola Snack Bars

• ¼ cup butter or margarine
• 4 cups miniature marshmallows
• 1 cup rolled oats
• 1 cup crushed graham crackers
• 1/2 cup raisins
• 1/4 cup raw sunflower seeds
• 1/4 cup coconut
• 1/2 cup organic sprouted flax

Melt butter in the microwave (or large saucepan over low heat).

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 mixture is smooth).

Stir in oats, graham crumbs, sprouted flax, raisins, sunflower seeds and coconut until thoroughly coated.

Press into a greased 9x13 inch pan with greased fingers.

Flax Cinnamon Buns

Dough:

• ¾ cup milk 2%
• 1 egg
• 3 cups all purpose flour
• ¾ cup Organic Sprouted Flax
• ½ tsp salt
• 4 tbsp granulated sugar
• 5 tbsp margarine or butter
• 3 tsp fast rising instant yeast

Filling:

• 4 tbsp margarine or butter
• 1/3 cup granulated sugar
• 1 tbsp cinnamon
• ½ tsp nutmeg (optional)

Icing Sugar Glaze:

• 1 cup icing/powdered sugar
• 2 tbsp milk, 2%
• ½ tsp vanilla

Measure ingredients for dough and place in bread machine pan in order recommended by manufacturer. Select Dough Cycle. Remove dough from pan and place on floured surface. Cover and let rest 15 minutes.
Roll dough into a rectangle, about 10x15 inches. Spread margarine or butter over dough to within 1 inch of the edges. Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough.
Roll up dough tightly on long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut roll into 1 inch pieces. Place rolls onto a greased 13x9 inch pan. Cover and let rise until double in volume, about 30 to 45 minutes.

Chocolate Chip Flax Cookies

Blend Together:
2 cups brown sugar
2 cups white sugar (substitute with sugar alternative for healthier recipe)
2 cups butter

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 organic sprouted flax

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

Bake on an un-greased baking sheet for 9 minutes at 350 degrees. Take out of oven soft, they will firm up while cooling.

Chicken Pot Pie

• 1 whole chicken, cut into 8 pieces
• 4 cups chicken broth
• 1 large onion, sliced
• 2 stalks celery, cut into 1 inch pieces
• 1 bay leaf
• 1/4  tsp black pepper
• 1/4 cup all purpose flour
• 1/2 cup cold water
• 1 16-ounce package frozen vegetables
• 1/4 cup organic sprouted flax
• 1 pie crust

Preheat oven to 350.

In large saucepan, place chicken, broth, onion, celery, bay leaf and pepper.

Simmer until chicken is tender, about 1 to 1/2 hour.

Remove chicken from stock. Pull chicken off bone, discarding bone and skin.

Strain the liquid and skim the fat off top of liquid.

In a bowl, make slurry with water and flour using fork.

Stir into broth. Heat mixture until it boils and thickens, stirring constantly.

Add mixed vegetables, chicken and flax back into mixture.

Place mixture into 4 individual baking dishes (coated w/Non-stick spray).

Cut pie crust into 4 pieces and roll into desired shape, top of baking dish.

Bake at 350 until golden brown, approximately 30-40 minutes.

Preparation time: 15 minutes

Cooking Time: 2 hours

Blueberry Flax Muffins

• 1 cup all purpose flour
• 1/2 cup oat bran
• 1/2 cup organic sprouted flax
• 1/3 cup splenda (or other sugar substitute)
• 1/3 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup low-fat buttermilk
• 1/2 cup unsweetened applesauce
• 1 egg, lightly beaten
• 1 lemon, zest of, finely grated
• 1/2 tsp lemon extract
• 1 1/2 cups fresh blueberries

Preheat oven to 400 degrees.

Spray a 12 cup, non stick muffin pan with cooking spray.

In a large bowl, mix flour, oat bran, flax, baking soda, baking powder and salt.

Add splenda, sugar, buttermilk, applesauce, egg, lemon zest, and lemon extract, mixing until just combined.

Gently fold in the blueberries

pour the batter into the muffin cups

Bake for 20 minutes or until a toothpick inserted in the center of the muffin is removed clean.

Cool 5 minutes in the pan, then remove the muffins and place on a wire rack to cool.