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Dairy-Free Chocolate Zucchini Bread
Dessert American

Dairy-Free Chocolate Zucchini Bread

Prep
10 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8 1/2x4 1/2-inch loaf pan with nonstick cooking spray.
  2. 2 Whisk together oat milk and ground flax seeds in a small bowl until well combined, then place in the refrigerator for 15 minutes to set.
  3. 3 Shred zucchini and gently press out moisture. Set aside.
  4. 4 Beat the oat milk/flax seed mixture, brown sugar, oil, honey, and vanilla extract in a large bowl with a hand mixer until smooth. Add flour, cocoa powder, salt, baking soda, and baking powder, and mix until well combined. Stir in zucchini. Pour batter into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes before removing the bread from the pan to cool on a wire rack completely before slicing.

By fabeveryday

Rhubarb Drop Cookies
Dessert American

Rhubarb Drop Cookies

4.1

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a medium bowl. Set aside.
  3. 3 Beat together sugar and butter with an electric mixer in a large bowl until smooth. Beat in egg until completely blended, then stir in rhubarb. Mix in flour mixture until just incorporated. Fold in raisins, nuts, and flax seeds, mixing just enough to evenly combine. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  4. 4 Bake in the preheated oven until lightly browned, 12 to 15 minutes. Cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.

By Rachel

Autumn Crisp
Dessert American

Autumn Crisp

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare a glass baking dish with cooking spray.
  2. 2 Mix apples, pears, raisins, and chia seeds in the baking dish. Drizzle apple cider and maple syrup over the fruit mixture and stir gently to coat.
  3. 3 Mix oats, wheat germ, brown sugar, flax seed, flour, pumpkin pie spice, and cinnamon together in a bowl. Mash butter into the oats mixture with a fork until the mixture is uniform in texture; spread atop the fruit mixture. Cover the dish loosely with aluminum foil.
  4. 4 Bake in the preheated oven until the top is browned and crisp, 35 to 40 minutes.

By JennyJen2009

Peanut Butter Snack Bars
Dessert American

Peanut Butter Snack Bars

4.7

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
  2. 2 Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
  3. 3 Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
  4. 4 Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

By LARANEFF

Keto Mini Pumpkin-Pecan Cheesecakes
Dessert American

Keto Mini Pumpkin-Pecan Cheesecakes

5.0

Prep
15 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
  2. 2 Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
  3. 3 Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
  4. 4 Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
  5. 5 Bake in the preheated oven until set, 18 to 20 minutes.
  6. 6 Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
  7. 7 When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.

By lutzflcat

Orange-Cranberry Bundt Cake
Dessert American

Orange-Cranberry Bundt Cake

4.9

Prep
20 min
Cook
50 min
Total
205 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt).
  2. 2 Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
  3. 3 Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
  4. 4 Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
  5. 5 Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
  6. 6 Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

By isachandra

Chocolate Protein Cookies
Dessert

Chocolate Protein Cookies

4.0

Prep
10 min
Cook
8 min
Total
28 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mash banana in a bowl with an electric mixer until creamy. Blend in flax seeds and chia seeds. Mix in protein powder and powdered peanut butter. Fold in chocolate chips using a spatula.
  3. 3 Drop 6 cookies onto the baking sheet using an ice cream scoop. Flatten each cookie with the palm of your hand.
  4. 4 Bake in the preheated oven until cookies are firm in the center and edges are browned, 8 to 9 minutes. Transfer to a wire rack; cool for 10 minutes.

By Megan Olson

Easy Vegan Chocolate Chip Cookies
Dessert

Easy Vegan Chocolate Chip Cookies

1.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  2. 2 Whisk flour, chocolate chips, sugar, flax seeds, baking soda, and salt together in a bowl.
  3. 3 Whisk almond milk and water together in a separate bowl. Pour into the dry ingredients and mix to combine.
  4. 4 Bake in the preheated oven until edges are golden, 15 to 18 minutes. Cool on the baking sheet for 3 minutes before removing to a wire rack to cool completely.

By Fangs09

Vegan Chocolate Crinkle Cookies
Dessert

Vegan Chocolate Crinkle Cookies

5.0

Prep
10 min
Cook
11 min
Total
31 min

Instructions

  1. 1 Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.
  3. 3 Sift flour, cocoa powder, baking powder, and salt into a bowl.
  4. 4 Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.
  5. 5 Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner's sugar and place on the prepared baking sheets.
  6. 6 Bake in the preheated oven until firm to the touch, 11 to 13 minutes.

By Fioa

Butterscotch Oatmeal Cookies
Dessert

Butterscotch Oatmeal Cookies

4.7

Prep
15 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix flour, salt, and baking soda in a bowl.
  3. 3 Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
  4. 4 Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

By Tami

Dylan's Apple Cream Coffee Cake
Dessert

Dylan's Apple Cream Coffee Cake

4.6

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
  2. 2 Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
  3. 3 Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.

By jcounts

Amazing Vegan Oatmeal Cookies
Dessert

Amazing Vegan Oatmeal Cookies

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine margarine, brown sugar, and confectioners' sugar in a large bowl; beat with an electric mixer until creamy. Mix in water, flax seeds, and vanilla extract. Add flour and baking powder. Fold in oats, coconut, cinnamon, and cloves. Add chocolate chips and apricots.
  3. 3 Form dough into small balls and arrange on baking sheets. Flatten slightly with the palm of your hand.
  4. 4 Bake in the preheated oven until edges are golden, about 15 minutes.

By Quentin Swindells

Gluten-Free Caramel Apple Cake
Dessert

Gluten-Free Caramel Apple Cake

2.7

Prep
20 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
  2. 2 Beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth.
  3. 3 Combine flour, flax seed, cinnamon, salt, cloves, and nutmeg together in a separate bowl. Stir yogurt mixture into flour mixture just until batter is combined; fold in apples. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 70 to 75 minutes. Turn cake onto a serving plate.
  5. 5 Melt butter, 1/2 cup brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved, 2 to 3 minutes. Remove saucepan from heat and cool until sauce is thickened, about 10 minutes. Pour sauce over cake.

By Cooking it up

Pumpkin Protein Cookies
Dessert

Pumpkin Protein Cookies

3.8

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, whisk together Splenda®, oats, wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir in flax seeds, if desired. Roll into 14 large balls, and flatten on a baking sheet.
  3. 3 Bake for 5 minutes in preheated oven. DO NOT OVERBAKE: the cookies will come out really dry if overbaked.

By Yellowsunflower9

Super Food Chocolate Chip Cookies
Dessert

Super Food Chocolate Chip Cookies

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat brown sugar, coconut sugar, butter, and coconut oil with an electric mixer in a large bowl until smooth. Beat the first egg into creamed butter mixture until completely blended; beat in vanilla extract with the last egg.
  3. 3 Stir hot water and baking soda together in a small bowl until baking soda is dissolved; stir into butter mixture. Add cream of tartar and mix well.
  4. 4 Mix flour into butter mixture until dough is smooth; fold in walnuts, chia seeds, flax seeds, cocoa nibs, and salt. Drop dough by rounded tablespoons onto prepared baking sheet.
  5. 5 Bake in the preheated oven until cookies are lightly browned around the edges, about 12 minutes. Transfer cookies to a wire rack to cool.

By RainbowJewels

Flax Seed Carrot Cake
Dessert

Flax Seed Carrot Cake

3.8

Prep
25 min
Cook
40 min
Total
545 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x5 inch loaf pan with vegetable cooking spray.
  2. 2 Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.
  3. 3 Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.

By Janice C

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

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