Flax Bread or Muffins
Flax seeds are the best source of lignans in our diet, a type of phytoestrogen that has been shown to be protective against breast and prostate cancer. They are a source of soluble fiber that has benefit on gut health. Most people tolerate flax seeds well, however some people that they can aggravate a tendency towards loose bowels. They are high in omega 3 fats. One of the best ways to use flax seed is to grind them fresh and add a few tablespoons to food such as applesauce or other fruit, yogurt, smoothies, a bowl of soup etc. They also work well added to fat bombs and energy balls. In this way they are not heated which preserves the omega 3 fats in the best way possible.
Here is a recipe where we use freshly ground flax seed instead of flour to make a muffin or breakfast/snack bread. This recipe is high in protein and fiber and is a great way to get more flaxseeds into the diet. While it can be made as muffins, I usually prefer to make it in a glass pyrex dish to avoid having to deal with the muffin liners.
FLAX BREAD OR MUFFINS
DRY INGREDIENTS
4 cups ground flaxseed
2 tablespoons baking powder sifted into the ground fax
2 tablespoons cinnamon
1 teaspoon salt
Optional for extra spices: 2 teaspoons ginger, 1/4 teaspoon each of nutmeg, allspice and/or pinch clove
Optional for hormonal support: 1/2 cup maca or shatavari
Optional for MTHFR support: 1/2 collagen powder or lecithin
LIQUID INGREDIENTS
12 eggs
1/2 cup butter or coconut oil melted
3/4 cup maple syrup ( or more according to taste buds) or if you have to cut back on your carbs use 1 teaspoon NOW brand Toffee Flavoured stevia instead of maple syrup
TO FOLD IN AT THE END
4 cups blueberries or chopped apples
INTRUCTIONS
Preheat the oven to 350F. Grease a 9.5x13.5” glass pyrex baking dish with butter or coconut oil or prepare muffin tins.
Combine dry ingredients in a good sized bowl
Blend liquid ingredients in a blender and pour the liquid mixture in with the dry ingredients. Stir gently till just combined. Fold in fruit.
Bake for about 20 minutes in muffin tins or about 1 hour for glass baking dish, until a toothpick inserted into the centre comes out clean. If using frozen blueberries it will take a little longer.
When baking them in a pyrex dish, I allow them to cool, cut them into serving sizes and freeze. They make a great breakfast or snack.