Grandma Miller’s Flax Meal Raisin Cookies

1 cup butter/margarine

Preheat oven to 325º F. Grease cookie sheet.  In a large bowl, cream together butter, sugars and vanilla until light and fluffy. Add eggs one at a time, beating well with each addition. Combine flour, baking soda and cinnamon and gradually stir into creamed mixture. (Drain raisins, reserving liquid)  Fold in flax meal, oats, raisins, almonds and coconut. (If mixture seems a bit dry, add a little milk or the liquid from the raisins.)

Drop rounded spoonfuls onto cookie sheets. Bake 12-15 min. Cool completely on wire racks. Makes 5 dozen cookies.

1 ¾ cups white sugar

1 cup brown sugar

2 teaspoons vanilla

1 cup flax meal

3 cups all purpose flour           2 cups rolled oats

2 large eggs

½ teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

2 cups raisins (simmered)

1 cup slivered almonds

½ cup flaked coconut

Flax Seed Crackers

Easy and delicious

¼ cup

Flax Seed

In a bowl of a stand-up mixer, add flax seed, flax meal, flour, baking powder, salt and butter (or margarine). With the paddle attachment, mix on low speed until the mixture resembles a coarse meal.  Stir in milk and mix until mixture forms soft dough. (You can also mix the dough by hand.) Wrap dough in plastic wrap and chill 10 min. Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle 2mm (1/16”) thick. Cut into 6 cm (2 ½”) squares. Transfer to an un-greased baking sheet. Repeat with the remainder of the dough. Preheat oven to 160ºC (325ºF). Bake 20 min. until crisp and golden.

¼ cup

Flax meal

1 ½ cups

All-purpose flour

½ tsp

Baking powder

½ tsp

Salt

4 tsp

Butter or margarine, softened

½ cup

Skim milk

Variations:

Onion:

1 Tbsp onion soup mix

Cheese:

1 cup grated cheddar cheese

Italian:

1 Tbsp oregano and 1 cup grated mozzarella cheese

Yield:

24 crackers

Orzo, Lentil and Flax Soup

A tasty soup that will become a family favorite

¼ cup

Butter

Finely chop all vegetables. In a large pot, over medium to medium-low hear, melt butter. Add chopped vegetables. Gently sauté over medium-low heat for 20 min., stirring occasionally. Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir. Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft. Add sugar and flax seed. Stir and serve. 

1 medium

Onion

1 medium

Carrot

1

Celery stalk

½

Green pepper

5 cups

Boiling water

1/3 cup

chicken soup base

2 tsp

Granulated garlic

1

Bay leaf

2 tsp

Worcestershire sauce

28 oz can

Tomatoes with herbs and spices; break up tomatoes

1/3 cup

Orzo pasta or any small soup pasta

1/3 cup

Dried lentils, rinsed

1 tsp

Granulated sugar

Yield: 10 servings

1/3 cup

Flax seed

Serving size: 1 cup

Orange Bran Flax Muffins

Whole oranges give these muffins a wonderful flavor

1 ½ cups

Oat bran

In a large bowl, combine oat bran, flour, flax seed, bran, baking powder and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins. Fill paper lined muffin tins almost to the top. Bake in 375ºF oven for 18-20 minutes or until wooden pick inserted in center of muffin comes out clean. Cool in tins 5 minutes before removing to cooling rack.

1 cup

All-purpose flour

1 cup

Flax seed*

1 cup

Natural bran

1 Tbsp

Baking powder

¼ tsp

Salt

2

Whole oranges (washed, quartered, seeded)

1 cup

Brown sugar

1 cup

Buttermilk

½ cup

Canola oil

2

Omega eggs

1 tsp

Baking soda

1 ½ cups

Raisins **

Yield: 18 muffins

*Flaxseed may also be ground. Measure first, then grind or mill

**For chocolate lovers, substitute white chocolate chips for raisins.

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