Flax: It’s good for you!
Mar
9
Flax: It’s good for you!
I know, I know. It's been awhile, but I got really sick and then I went on vacation... But now I'm back! And when I returned I was welcomed by a bunch of new Spring 2009 books on my desk. Here's a little sneak peak at one of them:
The word "flax" does not do justice to the amazing-ness packed into one little grain of flax. Full of alpha-linolenic acid (an essential fatty acid that plays an important role in metabolic processes), dietary fibre, protein and phytochemicals, this superfood has been highly valued since as early as 3000 B.C. Wow, hey?
There is no doubt that consuming flax as part of our everyday diet is incredibly beneficial, but how many ways are there to make flax taste good? This is where Everything Flax: More than 100 easy ways to work flax into your everyday diet comes into play, not only providing you with a bunch of delicious recipes but also with a lot of great information about this incredible grain.
Want to take a test drive? Here's a recipe from the book. Try it out and let me know what you think!
Favourite Cookies
1/4 cup (50 mL) butter or margarine, softened
1/2 cup (125 mL) lightly packed brown sugar
2 Tbsp (25 mL) hot water (150°F/70°C)
1 egg
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) ground flaxseed
1/2 cup (125 mL) unbleached all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) old-fashioned rolled oats
1/2 cup (125 mL) chopped pecans*
1/2 cup (125 mL) raisins
1/3 cup(75 mL) shredded unsweetened coconut
2 Tbsp (25 mL) whole flaxseed
*If you prefer, you can use your own choice of nuts or 1/3 cup (75 mL) raw sunflower seeds instead of the pecans.
These can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Yield: 30 cookies
The word "flax" does not do justice to the amazing-ness packed into one little grain of flax. Full of alpha-linolenic acid (an essential fatty acid that plays an important role in metabolic processes), dietary fibre, protein and phytochemicals, this superfood has been highly valued since as early as 3000 B.C. Wow, hey?
There is no doubt that consuming flax as part of our everyday diet is incredibly beneficial, but how many ways are there to make flax taste good? This is where Everything Flax: More than 100 easy ways to work flax into your everyday diet comes into play, not only providing you with a bunch of delicious recipes but also with a lot of great information about this incredible grain.
Want to take a test drive? Here's a recipe from the book. Try it out and let me know what you think!
Favourite Cookies
1/4 cup (50 mL) butter or margarine, softened
1/2 cup (125 mL) lightly packed brown sugar
2 Tbsp (25 mL) hot water (150°F/70°C)
1 egg
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) ground flaxseed
1/2 cup (125 mL) unbleached all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) old-fashioned rolled oats
1/2 cup (125 mL) chopped pecans*
1/2 cup (125 mL) raisins
1/3 cup(75 mL) shredded unsweetened coconut
2 Tbsp (25 mL) whole flaxseed
*If you prefer, you can use your own choice of nuts or 1/3 cup (75 mL) raw sunflower seeds instead of the pecans.
- Preheat the oven to 375°F (190°C). Spray 2 baking sheets with non-stick cooking spray.
- In a bowl, cream the butter and brown sugar.
- Add the hot water and mix well.
- Add the egg and vanilla and beat until light in colour.
- Stir in the ground flaxseed, flour, baking soda and salt. Blend well.
- Stir in the oats, pecans, raisins, coconut and whole flaxseed.
- Drop by level tablespoonfuls (approx 15 mL) 2 inches (5 cm) apart on the prepared baking sheets.
- Lightly press down the cookies with the bottom of a floured glass.
- Bake for 8 to 10 minutes or until golden brown.
- Remove from the baking sheet and allow to cool completely on a rack.
These can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Yield: 30 cookies
