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Baby-Led Weaning Oatmeal Bites
Snack American

Baby-Led Weaning Oatmeal Bites

Prep
5 min
Cook
10 min
Total
75 min

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

Chocolate Protein Balls
Snack American

Chocolate Protein Balls

4.8

Prep
10 min
Cook
Total
40 min

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

Energy Balls
Snack American

Energy Balls

4.9

Prep
10 min
Cook
Total
40 min

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

Salad Crunchies Seed Medley
Snack American

Salad Crunchies Seed Medley

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
  3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
  4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen

Hearty Multigrain Bread
Snack American

Hearty Multigrain Bread

4.5

Prep
5 min
Cook
55 min
Total
180 min

Instructions

  1. 1 Place water, butter, salt, sunflower seeds, sesame seeds, flax seeds, millet, quinoa, bread flour, wheat flour, milk powder, brown sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run Basic cycle. Remove loaf from the machine after the cycle is done, 2 hours and 55 minutes.

By Allrecipes Member

Flax Seed Zucchini Bread
Snack American

Flax Seed Zucchini Bread

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, soy flour, cinnamon, salt, baking soda, and baking powder together in a bowl until blended; set aside.
  3. 3 Place tofu in a blender; blend until smooth. Transfer to a bowl; beat in brown sugar, eggs, honey, walnut oil, and almond extract until smooth. Stir in flour mixture until just moistened; stir in zucchini, pineapple, walnuts, and flax seeds until combined. Divide batter between two 8x4-inch ungreased loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans on a wire rack before slicing.

By THREESEAS7

Gluten-Free Zucchini Carrot Muffins
Snack American

Gluten-Free Zucchini Carrot Muffins

4.5

Prep
25 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Lightly grease 18 muffin cups.
  2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
  3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
  4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Lavender Dandelion Cookies
Snack

Lavender Dandelion Cookies

3.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line with parchment paper.
  2. 2 Combine flour, oats, brown sugar, flax, chia seeds, and dandelion petals in a bowl. Crush lavender flowers with fingers; add to flour mixture. Stir in vanilla extract and enough water to create a moist dough that holds together when squeezed. Portion dough into 6 cookies and arrange on prepared baking sheet.
  3. 3 Bake in preheated oven until cookies are dry and fragrant, about 10 minutes. Allow to cool before removing from baking sheet.

By Danielle Monique Cade

Irresistible Double Chocolate Muffins
Snack

Irresistible Double Chocolate Muffins

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 2 Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
  3. 3 Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

By Fiestaqueen

Blueberry Upside-Down Banana Nut Bread
Snack

Blueberry Upside-Down Banana Nut Bread

4.0

Prep
20 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. 2 Whisk together the canola oil, water, eggs, and egg white. Stir in the banana, then add 1 cup of sugar. Combine flour, baking soda, salt, and flax seeds in a separate bowl. Stir the banana mixture into the flour mixture. Fold in the pecans. Combine blueberries and 1/4 cup of sugar in a small bowl, then pour into the prepared pan. Carefully pour batter over the berries.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.

By Kailey W

Buttermilk Seed Bread
Snack

Buttermilk Seed Bread

4.8

Prep
30 min
Cook
30 min
Total
150 min

Instructions

  1. 1 In a small bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
  2. 2 Combine buttermilk, butter or margarine, honey and the yeast mixture in a large bowl. Add the salt, all of the seeds and the whole wheat flour. Stir to combine. Add the bread flour, 1/2 cup at a time, mixing well with a wooden spoon after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.
  3. 3 Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with the oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
  4. 4 Preheat oven to 375 degrees F (190 degrees F). Grease two 9x5 inch loaf pans.
  5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. 6 Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the tops are brown and the bottom of a loaf sounds hollow when tapped.

By Kathleen Lloyd

Bird Seed Energy Bars
Snack

Bird Seed Energy Bars

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x14 inch ovenproof baking dish.
  2. 2 Mix the rolled oats, brown sugar, wheat germ, cinnamon, and flour together in a large bowl. In a separate bowl, whisk together the eggs, honey, canola oil, vanilla, and salt until evenly blended., and stir into the oat mixture. Stir in the flax seeds, sesame seeds, sunflower seeds, and chocolate chips. Use your hands to mix the ingredients, and press the mixture into the prepared pan.
  3. 3 Bake in preheated oven until the edges are golden brown, 20 to 25 minutes. Cool completely in the baking dish before cutting into 2 inch bars.

By Amy E

Ground Flax Egg Substitute
Pantry American

Ground Flax Egg Substitute

4.8

Prep
5 min
Cook
Total
5 min

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

Homemade Flax Seed Milk
Drink American

Homemade Flax Seed Milk

4.1

Prep
20 min
Cook
Total
20 min

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

Homemade Plant-Based Milk
Drink American

Homemade Plant-Based Milk

5.0

Prep
15 min
Cook
Total
560 min

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

Flax Seed Crackers
Appetizer American

Flax Seed Crackers

4.5

Prep
20 min
Cook
180 min
Total
680 min

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

Flourless Banana Pancakes
Breakfast American

Flourless Banana Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

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

No-Bake Energy Bites
Appetizer American

No-Bake Energy Bites

4.8

Prep
15 min
Cook
Total
75 min

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

Blueberry Lemon Breakfast Quinoa
Breakfast American

Blueberry Lemon Breakfast Quinoa

4.5

Prep
5 min
Cook
25 min
Total
30 min

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

Mary's Gone Crackers Copycat
Appetizer American

Mary's Gone Crackers Copycat

5.0

Prep
15 min
Cook
15 min
Total
30 min

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

Blueberry Banana Coconut Flax Muffins
American

Blueberry Banana Coconut Flax Muffins

4.6

Prep
20 min
Cook
20 min
Total
40 min

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

Banana Blueberry Almond Flour Muffins (Gluten-Free)
Breakfast American

Banana Blueberry Almond Flour Muffins (Gluten-Free)

4.4

Prep
15 min
Cook
15 min
Total
60 min

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

Quick and Easy Peanut Butter Oatmeal
Breakfast American

Quick and Easy Peanut Butter Oatmeal

4.1

Prep
4 min
Cook
6 min
Total
10 min

Instructions

  1. 1 Place oats in microwave-safe container that can hold at least 4 cups. Stir in the flaxseed and salt. Whisk together the water and egg whites, pour over the oats and stir gently until just combined. Microwave on MEDIUM power for 4-6 minutes (depending on your microwave).
  2. 2 Remove bowl from the microwave, and stir in the peanut butter, sugar, and cinnamon. If the oatmeal becomes to stiff, soften with a small amount of milk. Serve warm.

By Meg

Low-Cholesterol Whole Wheat Pancakes
Breakfast American

Low-Cholesterol Whole Wheat Pancakes

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Grind flax seeds in a blender to yield about 4 tablespoons ground flax seeds. Transfer to a large mixing bowl and stir in milk. Add brown sugar and vanilla extract; set aside.
  2. 2 Sift whole wheat flour, baking powder, and salt together in a separate bowl. Pour into the milk mixture and mix until just combined. Stir raisins and sunflower seeds into the batter. Adjust batter with a little milk if necessary; it should be slightly thick.
  3. 3 Preheat a griddle to 350 degrees F (175 degrees C). Grease with cooking spray. Drop 1/4 cup batter onto the hot griddle and cook until bubbles form and the edges are dry, 1 1/2 minutes. Flip and cook until browned on the other side, 1 1/2 minutes more. Repeat with remaining batter.

By Pepsigal