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Things to make with flaxseed?

trinity0097

trinity0097

Well-Known Member
Messages
211
Type of diabetes
Treatment type
Tablets (oral)
Have had a clear out and found I have loads of ground flaxseed - any good ideas for what I can make with it!?
 
I made some flax seed crackers for the first time today and they're fantastic. They're the first crackers I've had for a year, since being diagnosed, and they're very tasty and also serve their purpose very well, ie they convey shed loads of cheese from the plate to my mouth!
 
First, how old are they? Flax can go rancid, especially if milled and not kept in the fridge.
I use them as a flour substitute, and cheaper than ground almonds, in pancakes, mug buns and cheese bread.
 
About 6months old. Will check the best before dates. Any recipes you are willing to share??
 
@DeejayR beat me to it! You definitely need to check if it's OK - I've not had any go off but I believe it can smell rather fishy when it's has done so! :eek:

I use it in mixes for savoury muffins and a sort of cheesy shortbread/biscuit the recipe for which is supposed to be for microwave cheese scones when made with "normal" plain flour but turns into this nice biscuity thingy when made with the flax seed and ground almonds.. I also mix my ground flaxseed with ground almonds to make a sort of porridge.

Robbity
 
This is the recipe - it's from on here somewhere but I'm sorry, I can't credit the person because I can't remember who put it up:


Flax Seed Crackers
120 g ground flax seed
50g sunflower seeds
30g parmesan cheese (grated)
2 eggs
1 tsp. salt
1 tsp. fresh rosemary (chopped or minced)

Preparation:
1. Preheat oven to 180C.
2. In a medium bowl mix all the ingredients and leave to stand for about 10 minutes. Form a big ball with the dough.
3. Place the dough ball between 2 parchment paper sheets and roll it until quite thin (I like mine no thicker than 1/2 centimetre).
4. Remove the top sheet of the paper and cut the dough in squares.
5. Transfer the sheet with dough on the baking tray and bake for about 20 min. If you like your crackers crispy turn off the oven and leave them in there for an hour or so.
 
Yes, the crackers recipe is a good base for experiment. Sometimes baking powder helps. You can make a nice crisp "pastry" base for flans. You can also adapt it to make a batter to coat fish or as pancakes.
 
DeejayR said:
Yes, the crackers recipe is a good base for experiment. Sometimes baking powder helps. You can make a nice crisp "pastry" base for flans. You can also adapt it to make a batter to coat fish or as pancakes.
Click to expand...


How do you adapt it to pancakes please?!
 
Pancakes
2 eggs, whisked
3 tbsp freshly ground flaxseed
glug of double cream
1 tspn baking powder
water or almond/coconut/soya milk to thinnish consistency
Fry pancakes in butter and keep warm stacked in the oven with lemon juice & sweetener on each one
Eat them in a pile with cream, more sweetener, or whatever you fancy on top.

This is adapted from the savoury fish batter recipe which adds garlic & onion powder and seasoning.
 
I use ground flaxseed as a "breading" for pieces of chicken, either on its own or mixed with ground almonds (and herbs/spices).
 
Will have a go - made some mixed seed crackers yesterday and some cauliflower cheese focaccia today so might have to wait until after Xmas!
 
I vote for the flax seed crackers too.

In my raw food phase I was soaking them (blended to a powder, or whole) til they released the gooey stuff, mixing in chilli, herbs and seasonings, and then spreading them very thinly on dehydrator sheets. Perfect crackers. No added nonsense, leaving endless opportunities for toppings.

Could also be done on baking sheets in a very low oven.

Just google raw crackers. Lots of possibilities.

Yum.
 
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