Type what you have

Ingredients

• ✓ flax seed
• salt
• garlic powder
• onion powder
• cayenne pepper
• water

Instructions

1. 1 Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.
2. 2 Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.
3. 3 Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.
4. 4 Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

By John Mitzewich

Ingredients

• ✓ flax seed
• rolled oat
• semisweet chocolate chip
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir oats, chocolate chips, flax seed, peanut butter, honey, and vanilla extract together in a bowl.
3. 3 Roll dough into 24 balls with your hands. Arrange balls on a baking sheet and freeze until set, about 1 hour.
4. 4 Serve and enjoy!

By Hiedi Heaton

Ingredients

• ✓ flax seed
• brown rice
• quinoa
• tamari
• water
• chia seed
• sesame seed
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
2. 2 Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
3. 3 Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
4. 4 Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
5. 5 Bake until crackers are dry and crisp, 2 to 3 minutes more.

By Cazuela

Ingredients

• ✓ flax seed
• rolled oat
• peanut butter
• honey
• dark chocolate chip
• protein powder
• coconut
• chia seed
• coconut extract
• coffee bean
• cocoa powder

Instructions

1. 1 Mix oats, peanut butter, honey, dark chocolate chips, flax seeds, protein powder, coconut, chia seeds, and coconut extract together in a large bowl; fold in coffee beans. Form mixture into 1-inch balls.
2. 2 Place cocoa powder in a small bowl. Roll each ball in the cocoa powder until coated.

By Bonnie O'Shea

Ingredients

• ✓ flax seed
• almond
• cinnamon
• almond butter
• agave syrup
• hemp protein powder
• coconut
• coconut sap
• nutmeg
• pumpkin seed
• sesame seed
• sunflower seed
• apple
• walnut

Instructions

1. 1 Combine ground almonds and cinnamon in a small bowl; set aside.
2. 2 Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
3. 3 Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
4. 4 Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
5. 5 Place in the freezer to firm up and store.

By Kameron

Ingredients

• ✓ flax seed
• kosher salt
• sesame oil
• olive oil
• water
• cayenne pepper
• paprika
• baking powder
• garlic salt
• oregano
• basil
• parsley
• onion flake
• poppy seed
• wheat germ
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne in a large bowl until well combined.
3. 3 Combine water, olive oil, and sesame oil in a separate bowl; add to flour mixture and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal pieces.
4. 4 Roll 2 pieces into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
6. 6 Repeat steps 4 and 5 with remaining dough.

By Candi B

Ingredients

• ✓ flax seed
• rolled oat
• almond butter
• semisweet chocolate chip
• honey
• chia seed
• coconut

Instructions

1. 1 Mix oats, almond butter, chocolate chips, honey, chia seeds, ground flax seeds, and coconut together in a stand mixer fitted with the paddle attachment, gradually increasing speed, or by hand in a large bowl, until mixture is well combined and forms a large ball.
2. 2 Shape into 1-inch balls. Place balls onto a parchment-lined baking sheet and freeze until firm, about 30 minutes.

By Christy Parker

Ingredients

• ✓ flax seed
• rolled oat
• almond butter
• quinoa
• chia seed
• vanilla protein powder
• cocoa nib
• honey

Instructions

1. 1 Mix oats, almond butter, quinoa, chia seeds, flax seeds, protein powder, cocoa nibs, and honey together in a bowl by hand.
2. 2 Roll into bite-sized balls and place on parchment paper.
3. 3 Refrigerate for at least 20 minutes before serving.

By Shannan Labrador

Ingredients

• ✓ flax seed
• quinoa flake
• almond flour
• baking powder
• salt
• honey
• applesauce
• chocolate chip
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet.
2. 2 Combine quinoa flakes, almond flour, flax seeds, baking powder, and salt in a large bowl.
3. 3 Mix honey, applesauce, chocolate chips, eggs, and vanilla extract in another bowl. Add to quinoa flake mixture and mix well with your hands to combine. Press evenly on prepared baking sheet with your hands or a spatula.
4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Cool for 20 minutes before cutting into 36 bars.

By Chrystal Garrison

Ingredients

• ✓ flax seed
• rolled oat
• almond flour
• dark chocolate chip
• chia seed
• cranberry
• pecan
• peanut butter
• honey
• vanilla extract

Instructions

1. 1 Mix oats, almond flour, chocolate chips, flax seed, and chia seeds together in a large bowl. Add cranberries, pecans, peanut butter, honey, and vanilla and mix with your hands (you may want to wear gloves).
2. 2 Roll dough into twenty four 1 1/2-inch balls and place in resealable bags. Store in the refrigerator for up to 4 to 5 days, or freeze until ready to use.

By Linda Nofsinger

Ingredients

• ✓ flax seed
• almond flour
• butter
• egg
• dark chocolate chip
• walnut
• cranberry
• coconut flakes
• sunflower seed
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
3. 3 Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
4. 4 Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
5. 5 Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

By catwall

Ingredients

• ✓ flax seed
• oat
• granola
• sunflower seed kernel
• semisweet chocolate chip
• raisin
• dried cranberry
• peanut butter
• honey
• brown sugar

Instructions

1. 1 Mix quick oats, granola, sunflower seeds, chocolate chips, raisins, dried cranberries, and ground flax seeds together in a large bowl.
2. 2 Combine peanut butter, honey, and brown sugar together in a saucepan, stirring constantly over medium-low heat until sugar melts, about 5 minutes. Remove saucepan from heat and pour peanut butter mixture over cereal mixture, stirring until well-blended. Press mixture firmly into 9x13-inch pan. Cut into 16 bars.

By sbacke

Ingredients

• ✓ flax seed
• oat
• cranberry
• pecan
• milk chocolate chip
• wheat germ
• brown sugar
• honey
• vegetable oil
• salt
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.
2. 2 Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.
3. 3 Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.
4. 4 Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.
5. 5 Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

By MzTravelista

Ingredients

• ✓ flax seed
• granola
• bran cereal
• nonfat dry milk
• cranberry
• sunflower seed
• almond
• raisin
• honey
• brown sugar
• salt
• peanut butter
• vanilla extract

Instructions

1. 1 Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.
2. 2 Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.
3. 3 Stir peanut butter and vanilla extract into the honey mixture until melted and combined.
4. 4 Add peanut butter-honey mixture to the dry ingredients and stir well to combine.
5. 5 Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.
6. 6 Refrigerate for 30 minutes before cutting into bars.

By greenlight

Ingredients

• ✓ flax seed
• oat bran
• vanilla extract
• vegetable oil
• coconut milk
• honey
• peanut butter
• almond butter
• coconut
• chia seed
• sesame seed
• protein powder
• cranberry
• milk powder
• puffed rice
• pumpkin seed
• almond
• rolled oat

Instructions

1. 1 Cover a large cookie sheet with parchment paper.
2. 2 Pulse oats in a food processor just until slightly ground. Transfer to a large bowl. Repeat with flax seeds, then almonds, and finally pumpkin seeds, pulsing just one ingredient at a time.
3. 3 Add puffed rice, milk powder, cranberries, protein powder, sesame seeds, chia seeds, and shredded coconut to the bowl; mix to combine.
4. 4 Mix almond butter, peanut butter, honey, coconut milk, vegetable oil, and vanilla together in a quart-sized bowl until well combined. Pour wet mixture into the dry mixture and stir until well blended. Spread thinly onto the prepared cookie sheet.
5. 5 Place in the freezer until solid, about 1 hour.
6. 6 Remove from the freezer, dust with oat bran, and cut into 24 bars. Store in a zip-top bag in the refrigerator.

By Sharon Angel

Ingredients

• ✓ flax seed
• water

Instructions

1. 1 Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes.
2. 2 Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.

By Tricia Vaccaro-Coburn

Ingredients

• ✓ flax seed
• water

Instructions

1. 1 Combine water and flax seeds in a blender; blend on high for 1 minute. Rest for 2 minutes. Blend on high for 1 minute; rest for 5 minutes. Blend for 30 seconds.
2. 2 Pour milk through a nut bag or a cheesecloth-lined strainer into a pitcher or glass container; press solids with the back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.

By Buckwheat Queen

Ingredients

• ✓ flax seed
• rolled oat
• almond
• cashew
• water

Instructions

1. 1 Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
2. 2 Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
3. 3 Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.

By Buckwheat Queen

Ingredients

• ✓ flax seed
• almond milk
• mango
• pineapple
• almond

Instructions

1. 1 Puree all ingredients in a blender until smooth.

By Almond Breeze

Ingredients

• ✓ flax seed
• kale
• banana
• soy milk
• maple syrup

Instructions

1. 1 Gather all ingredients.
2. 2 Place kale, banana, soy milk, flax seeds, and maple syrup into a blender.
3. 3 Cover and purée until smooth.
4. 4 Serve over ice.

By Rice

Ingredients

• ✓ flax seed
• strawberry
• milk
• peanut butter
• blue agave nectar

Instructions

1. 1 Combine strawberries, milk, peanut butter, agave, and flax seeds in a blender; blend until smooth.

By Yoly

Ingredients

• ✓ flax seed
• banana
• egg
• vanilla extract
• coconut oil

Instructions

1. 1 Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
2. 2 Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.

By Roseanna McGuire

Ingredients

• ✓ flax seed
• milk
• oat
• chia seed
• hemp seed
• blueberry

Instructions

1. 1 Pour milk and oats into a saucepan over medium heat and mix to combine. Stir in chia seeds, flax seeds, and hemp seeds. Bring oatmeal to a low boil; reduce heat and cook until mixture thickens, about 5 minutes.
2. 2 Pour oatmeal into a rectangular glass dish with an airtight lid. Stir in blueberries; press the mixture down slightly. Refrigerate until completely cooled and set before cutting into bite-sized pieces, about 1 hour.

By Lauren Magenta

Ingredients

• ✓ flax seed
• oat
• skim milk
• walnut
• honey
• banana

Instructions

1. 1 Combine oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in the microwave on high for 2 minutes. Mash banana with a fork and stir into mixture. Serve hot.

By Sunshine7

Ingredients

• ✓ flax seed
• raspberry
• greek yogurt
• ice
• apricot
• honey
• lemon juice

Instructions

1. 1 Combine raspberries, yogurt, ice, apricot, honey, flax seeds, and lemon juice in a blender; blend until smooth.

By KellsBells

Ingredients

• ✓ flax seed
• rolled oat
• peanut butter
• honey
• dark chocolate
• chia seed
• protein powder

Instructions

1. 1 Combine oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder in a bowl until evenly mixed. Cover the bowl with plastic wrap; refrigerate at least 30 minutes.
2. 2 Scoop chilled mixture into balls. Keep cold until serving.
3. 3 Enjoy!

By Sarah Gadacz

Ingredients

• ✓ flax seed
• oat
• peanut butter
• chocolate chip
• honey
• chia seed
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.
3. 3 Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.

By Kayla Janis

Ingredients

• ✓ flax seed
• quinoa
• milk
• salt
• maple syrup
• lemon
• blueberry

Instructions

1. 1 Rinse quinoa with cold water in a fine-mesh strainer until water runs clear and is no longer frothy to remove bitterness.
2. 2 Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into milk; simmer over medium-low heat until most liquid has been absorbed, about 20 minutes. Off heat, stir in maple syrup and lemon zest; gently fold in blueberries.
3. 3 Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed.

By France Cevallos

Ingredients

• ✓ flax seed
• all-purpose flour
• rolled oat
• sugar
• coconut
• cinnamon
• baking powder
• baking soda
• salt
• banana
• sour cream
• applesauce
• butter
• egg
• vanilla extract
• blueberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. 2 Whisk together flour, oats, flax, sugar, coconut, cinnamon, baking powder, baking soda, and salt in a bowl.
3. 3 Whisk together bananas, sour cream, applesauce, melted butter, eggs, and vanilla in a large bowl. Stir flour mixture into banana mixture just until all dry ingredients are moistened; fold in blueberries. Fill muffin cups 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 20 minutes.

By Kate

Ingredients

• ✓ flax seed
• almond meal
• chia seed
• baking soda
• egg
• honey
• apple cider vinegar
• banana
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
2. 2 Combine almond meal, flax seed, chia seeds, and baking soda in a medium bowl. Whisk eggs, honey, and vinegar together in a separate bowl; stir in almond meal mixture until batter is just combined. Mash banana into batter; fold in blueberries. Scoop batter into the prepared muffin cups.
3. 3 Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in the tin for 30 minutes.

By jessafries