ONE MINUTE FLAX MUFFIN - LOW CARB
Got this recipe from a message board for low carb'ers and wanted it here for my reference. Sadly, I don't know who the originator of this recipe is. This is quick easy, healthy, very low carb and high fiber. Works great as a sweet muffin as well as savory muffin (just omit the sweetener - goes well with soups). Original called for one packet of splenda as a sweetener. I only use stevia. Add in options; fruits, nuts, flavored sweeteners/syrups, cheese, bits of ham, vegetables or spices ... get creative and enjoy!
Provided by EasternCook
Categories Breads
Time 3m
Yield 1 muffin, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a coffee mug.
- Micorowave for one minute on high.
- If using frozen berries, microwave for 1:30 on high.
- Smooth on some butter and enjoy!
- It will be moist at first, but as the muffin cools it goes away.
FLAXSEED BREAD
"This hearty, whole grain bread is among my all-time favorites," says Jennifer Niemi of Kingston, Nova Scotia. "The flaxseed adds a nutty texture. Every slice is so satisfying."
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a large saucepan, heat the milk, brown sugar, honey and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in ground and whole flaxseed until blended. Stir in enough remaining all-purpose flour to form a firm dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into a loaf; place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack. Melt remaining butter; brush over bread. Cool.
Nutrition Facts : Calories 169 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 183mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
COFFEE CUP FLAX SEED BREAD
Make and share this Coffee Cup Flax Seed Bread recipe from Food.com.
Provided by Easy T
Categories Breads
Time 7m
Yield 1 Loaf, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all dry ingredients in a straight-sided coffee mug.
- Once mixed, add egg and butter and beat until smooth.
- Microwave for 1-2 minutes until done (watch carefully, as it can dry out quickly and get really brick-like).
- Allow to cool slightly, then remove from coffee cup and cut into slices.
Nutrition Facts : Calories 265.6, Fat 20.4, SaturatedFat 5, Cholesterol 196.1, Sodium 294.7, Carbohydrate 12, Fiber 9, Sugar 1.5, Protein 11.6
CHOCOLATE-FLAXSEED CAKE
I created this recipe for my picky little sister who refused to eat flax seeds any other way.
Provided by Asma
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix milk and vinegar together in a small bowl. Let sit until curdled, about 5 minutes.
- Mix flour, sugar, ground flax seeds, cocoa powder, baking soda, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture; add milk-vinegar mixture, coffee, eggs, and vegetable oil. Beat with an electric mixer until batter is well mixed.
- Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 54.4 g, Cholesterol 32.6 mg, Fat 9.1 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 1.6 g, Sodium 444.2 mg, Sugar 34.6 g
FLAXSEED MEAL SOURDOUGH BREAD
Flaxseed meal adds an aromatic and delicious nuttiness to this bread, while also transforming the texture into something a little moist and spongy that begs for olive oil and tomatoes, or butter and jam. Flax seeds are high in omega-3 fatty acids, which contribute to cardiovascular health.
Provided by Melissa Johnson
Categories Recipes
Time 1h25m
Yield 10
Number Of Ingredients 5
Steps:
- Mixing and Gluten Development
- Holding some of the water back, thoroughly mix the ingredients in a bowl. Add the held back water slowly and only if it's needed to incorporate the dry ingredients. Cover and let the dough rest 30 minutes.
- Coil fold the dough several times until it tightens, then let it rest about 30 minutes. Repeat the coil folding and resting 1-2 more times.
- This dough will take longer than most to ferment (12 or so hours at 65F) because of the oil in the flaxseed meal. I stopped the bulk fermentation after the dough had doubled.
- Pre-Shape, Bench Rest and Shape
- Scrape the dough out onto a lightly flour countertop and shape it into a ball, seam down. Cover and let it rest for 20-30 minutes.
- Flour the top of the rested dough ball and flip it over. Shape the dough into a boule or batard, place it into the proofing basket seam-side up, and cover.
- Final Proof
- Let the dough proof 1-3 hours at room temperature or 10-14 hours in the refrigerator (or a combination of room and refrigerator proofing).
- Scoring and Baking
- Preheat your baking vessel 30 minutes at 500F.
- When the oven and dough are ready, flip the dough onto parchment paper, brush it with flour and score it.
- If you want to do a complicated score, trace lines with cooking string across the dough to create sections. Make cuts in the center of the dough and then work your way around section by section. See the photo gallery for more details.
- Load the dough into the baking vessel, cover and bake:
- 20 minutes at 500F
- 10 minutes at 450F
- Remove the lid and bake for 5-10 more minutes.
- The internal temperature of the bread should be 205F or higher. Let it cool at least an hour before cutting.
FLAX AND SUNFLOWER SEED BREAD
This is a great bread for seed lovers, one of the tastiest I've tried.
Provided by Allrecipes Member
Categories Wheat Bread
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.7 g, Cholesterol 4.1 mg, Fat 4.2 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 168.6 mg, Sugar 3.6 g
SUSAN'S HOMEMADE FLAXSEED BREAD
This delicious and healthy flax seed bread recipe is courtesy of natural beauty expert Susan Ciminelli.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Yield Makes 1 loaf
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together water, sugar, and yeast; let stand 10 minutes.
- Add yeast mixture to the bowl of an electric mixer fitted with the dough hook attachment, along with both flours, oat bran, flaxseed, walnuts, sea salt, olive oil, and rosemary; mix until a dough forms, about 10 minutes.
- Coat a large bowl with oil. Add dough to bowl and turn to coat. Cover bowl with plastic wrap; let stand in a warm place until dough has doubled in size, 2 to 3 hours.
- Line a baking sheet with parchment paper and sprinkle with cornmeal. Punch down dough and shape into a round loaf. Place dough on prepared baking sheet. Cover with a clean towel; let stand in a warm place for 30 minutes.
- Preheat oven to 500 degrees with a rack set in the center of the oven. Transfer baking sheet to oven and bake until browned, about 25 minutes. Let bread cool on a wire rack before serving.
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