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Light Vegan Cheesecake Cups, Zero Sugar Added
Dessert American

Light Vegan Cheesecake Cups, Zero Sugar Added

Prep
45 min
Cook
Total
785 min

Instructions

  1. 1 Soak apricots in a small bowl of water for 10 minutes and drain immediately. Soak cranberries in another small bowl for 20 minutes; drain immediately. Combine apricots and cranberries in a food processor and blend for 25 seconds. Transfer to a bowl.
  2. 2 Place 1/2 cup walnuts in the food processor and blend. Return fruit to the food processor and process until a ball forms. Add remaining 1/4 cup walnuts and process until walnuts are broken into small but still visible pieces, about 20 seconds more. Transfer crust mixture to a bowl.
  3. 3 Combine flax seed meal and hot water in a small bowl and let sit for 5 minutes.
  4. 4 Combine flax mixture, coconut cream, water, lemon zest, vanilla extract, and stevia in a blender. Process until very smooth. Add additional coconut cream, 1 tablespoon at a time, if the mixture is not blending smoothly.
  5. 5 Lightly spray 12 silicone mini muffin cups and place them on a baking sheet. Cut a 3-inch square of parchment paper. Place a scant tablespoon of crust mixture inside each cup and use the parchment paper square to push the crust down evenly. Repeat with remaining molds and crust mixture. Spoon filling into the cups to just below the top.
  6. 6 Tap baking sheet with filled molds on the counter to release any air bubbles. Cover with plastic wrap and place in the freezer for at least 12 hours.
  7. 7 Remove molds from freezer and immediately pop cheesecakes out onto a plate lined with parchment paper. Allow to defrost at least 10 minutes before serving.

By Dana Sterling

Chocolate C'OAT'conut Sandwich Cookies
Dessert American

Chocolate C'OAT'conut Sandwich Cookies

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
  2. 2 Combine flax meal and water. Let stand 10 minutes.
  3. 3 Combine flour, cocoa powder, oats, and baking soda in large bowl; set aside.
  4. 4 Beat 1 cup Becel® with Oat Beverage margarine with sugars in another large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in flax meal mixture and vanilla. Gradually beat in flour mixture just until blended. Stir in chocolate chips.
  5. 5 Drop dough by heaping tablespoonfuls onto prepared baking sheet, 2 inches (5 cm) apart. Recipe will yield about 48 cookies. Bake 10 minutes or until edges are just set. Do not overbake.
  6. 6 Place baking sheet on wire rack and cool for 5 minutes. Transfer cookies to wire rack and cool completely.
  7. 7 Beat 1/2 cup Becel® and non-dairy cream cheese in large bowl with electric mixture until creamy. Add icing sugar, coconut extract, and vanilla extract, and beat until fluffy. Stir in shredded coconut.
  8. 8 Once cookies have cooled completely, spread about 2 tablespoons coconut cream on flat side of one cookie and top with another cookie, pressing down until cream comes just to the edge. Repeat with remaining cream and cookies.

By Becel

West Coast Trail Cookies
Dessert American

West Coast Trail Cookies

4.9

Prep
20 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Whisk together all-purpose flour, whole wheat flour, flax seed meal, cinnamon, baking soda, and salt in a bowl.
  3. 3 Beat together butter, brown sugar, and white sugar in a large bowl until smooth and creamy; Stir in eggs and vanilla. Stir flour mixture into creamed butter mixture until dough is just combined. Fold oats, chocolate chips, cranberries, coconut, and pumpkin seeds into dough just until evenly combined.
  4. 4 Shape dough into 1 1/2-inch balls or drop by heaping tablespoonfuls onto the prepared baking sheets about 2 inches apart; press to flatten slightly.
  5. 5 Bake cookies in the preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.

By WestCoastMom

Blueberry-Banana Coffee Cake
Dessert American

Blueberry-Banana Coffee Cake

4.6

Prep
15 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined.
  3. 3 Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well.
  4. 4 Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping.
  5. 5 Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes.
  6. 6 While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

By Lena

Waffles and Bacon Frozen Custard
Dessert

Waffles and Bacon Frozen Custard

5.0

Prep
20 min
Cook
91 min
Total
651 min

Instructions

  1. 1 Place butter in a pot over medium heat; cook and stir until mostly melted, 1 to 2 minutes. Add flax meal and cinnamon; cook and stir until butter becomes a deep toasty brown, about 3 to 5 minutes. Pour browned butter into a large heat-resistent bowl.
  2. 2 Mix half-and-half, milk, white sugar, brown sugar, and vanilla extract together in a pot over medium-high heat. As the mixture approaches a boil, scoop out 1/4 cup and whisk it with egg yolks in a bowl. Repeat this 3 or 4 times until egg mixture is almost doubled in volume. Stir egg mixture into milk mixture; simmer until custard begins to thicken, about 2 minutes.
  3. 3 Pour custard through a strainer into the bowl with browned butter; stir until butter is incorporated. Cover bowl and refrigerate until completely cooled, 6 hours to overnight.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  5. 5 Mix brown sugar and 1 tablespoon maple syrup together in a small bowl.
  6. 6 Place bacon on the wire rack on the baking sheet.
  7. 7 Bake in the preheated oven for 10 minutes. Flip bacon and cook until about 2/3 cooked, 5 to 10 minutes more. Flip bacon again and baste the tops with brown sugar-syrup mixture; bake for 5 minutes. Flip bacon and baste the other side; bake for 5 minutes. Continue this process until bacon is crisp and coating has candied and all the brown sugar-syrup mixture is used, 5 to 10 minutes more.
  8. 8 Turn off oven and sprinkle sea salt over both sides of bacon; let sit for a few minutes in the oven. Chop bacon into bite-size pieces.
  9. 9 Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper. Drizzle 1 1/2 teaspoons maple syrup over the parchment paper, keeping the drops dime-size or smaller.
  10. 10 Bake in the preheated oven until drops are bubbling and height of each drop is less than half of it was in the beginning, about 1 hour. Cool on baking sheet until stiff yet slightly sticky.
  11. 11 Stir chilled custard and pour into ice cream maker; start churning. Start adding bacon bits, a few at a time, to churning custard about halfway through. Once the custard is getting thicker, add the syrup drops, 1 or 2 at a time to ensure they are evenly dispersed. Continue churning until custard is thick. Transfer to a freezer-safe container and freeze until it sets, 2 to 4 hours.

By Shlemar

Butter-Free Peanut Butter Cupcakes
Dessert

Butter-Free Peanut Butter Cupcakes

4.6

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
  2. 2 In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

By Caiti Ann

Blueberry Pie with Flax and Almonds
Dessert

Blueberry Pie with Flax and Almonds

4.1

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
  3. 3 Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
  4. 4 To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
  5. 5 Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
  6. 6 Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

By Hungry yet

Apple Peanut Butter Oatmeal Cookies
Dessert

Apple Peanut Butter Oatmeal Cookies

3.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat eggs, applesauce, peanut butter, brown sugar, and vanilla extract in a bowl until smooth.
  3. 3 Combine oats, all-purpose flour, flax seed meal, whole wheat flour, baking soda, and cinnamon in another bowl. Stir egg mixture into oat mixture and add apples; mix until evenly blended.
  4. 4 Roll dough into golf ball-sized balls and place 2 inches apart onto baking sheets.
  5. 5 Bake in preheated oven until cookies are golden, about 12 minutes.

By Colby N Allen

Vegan Carrot Cake
Dessert

Vegan Carrot Cake

3.7

Prep
15 min
Cook
45 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
  2. 2 Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By cris ryan

Blueberry Flax Pancakes
Breakfast American

Blueberry Flax Pancakes

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place a large nonstick skillet over medium heat.
  2. 2 Stir together pancake mix and flax seed meal in a large bowl. Whisk together milk and eggs in a measuring cup until well combined; pour into pancake mix mixture and stir until batter is just moistened.
  3. 3 Spoon 1/4 cupfuls batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side. Repeat with remaining batter and blueberries.

By Freckles

Almond "You Must Be Nuts!" Crackers
Appetizer American

Almond "You Must Be Nuts!" Crackers

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
  3. 3 Turn dough onto the prepared baking sheet. Place a second piece of parchment over the dough and use a rolling pin to roll it into a 1/16-inch-thick rectangle. Remove the top piece of parchment and cut the sides of dough to make an even rectangle. Add excess dough to corners or one end of the rectangle and re-roll to a uniform thickness.
  4. 4 Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
  5. 5 Bake in the preheated oven until the outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet, then break into squares.

By Poppa Bear

Juicy Parmesan-Breaded Air Fryer Chicken Breasts
Dinner American

Juicy Parmesan-Breaded Air Fryer Chicken Breasts

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place beaten egg in a shallow bowl, add flour to another bowl. Combine bread crumbs, Parmesan cheese, flax seed meal, lemon zest, oregano, cayenne, salt, and pepper in a third bowl.
  2. 2 Dip each chicken breast into flour, then egg, and lastly bread crumb mixture, fully coating the chicken on both sides. Set coated chicken breasts into an air fryer basket. Depending on the size of your air fryer, you might need to cook them in batches.
  3. 3 Set the air fryer to 375 degrees F (190 degrees C). Cook chicken breasts for 10 minutes. Turn and cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. The coating should be golden and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Christy Liebowitz Sorden

Clean Breakfast Cookies
Breakfast American

Clean Breakfast Cookies

4.2

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two baking sheets with cooking spray.
  2. 2 Whisk oats, flour, flax meal, cinnamon, baking soda, and salt together in a large bowl; stir in honey, egg whites, almond butter, and vanilla extract until dough is well blended. Fold in chocolate chips. Drop 36 spoonfuls of dough onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheets for 10 minutes, then lightly loosen cookies from baking sheets; continue cooling on the baking sheets 10 minutes more.

By Sadie Melgoza

Fresh Fig Oatmeal Muffins
Breakfast American

Fresh Fig Oatmeal Muffins

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. 2 Place ½ figs in a blender; blend until smooth. Chop remaining ½ figs with a knife.
  3. 3 Beat eggs, applesauce, white sugar, and brown sugar together in a bowl with an electric mixer until frothy; beat in blended and chopped figs, flaxseed meal, cinnamon, pumpkin pie spice, baking soda, and baking powder until blended. Gradually beat in flour with mixer on low speed; fold in oats until incorporated. Divide batter among the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

By Chef Lizzie

Pumpkin Flax Quickbread
Breakfast American

Pumpkin Flax Quickbread

4.6

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
  2. 2 Whisk together water and flax seed meal in a large bowl. Mix in sugar, pumpkin, and applesauce until well combined.
  3. 3 Stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves in a medium bowl until well combined. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, 65 to 70 minutes.

By ASTROPHE

Multigrain Chia Waffles
Breakfast American

Multigrain Chia Waffles

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat a waffle iron according to the manufacturer's instructions; spray the inside with cooking spray.
  2. 2 Whisk almond milk, applesauce, egg, chia seeds, and vanilla extract together in a bowl; let sit until chia seeds start to thicken mixture, about 2 minutes.
  3. 3 Whisk flour, oats, flax seed meal, baking powder, sugar, and salt into almond milk mixture until batter is smooth.
  4. 4 Scoop 1/2 cup batter into the preheated waffle iron and cook until crisp and golden, about 5 minutes per waffle. Repeat with remaining batter.

By TNCook

Lower-Carb Banana Protein Muffins
Snack American

Lower-Carb Banana Protein Muffins

4.3

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
  2. 2 Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.

By jamjar

Crunchy Granola Breakfast Cereal
Breakfast American

Crunchy Granola Breakfast Cereal

5.0

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  2. 2 Mix together rolled oats, flax seed meal, steel-cut oats, oat bran, pecans, and wheat germ in a large bowl until well combined. Whisk together agave nectar, pumpkin, brown sugar, water, canola oil, vanilla, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour pumpkin mixture over oats mixture; stir to coat. Spread mixture on the prepared baking sheets.
  3. 3 Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely.
  4. 4 Mix chocolate chips into cooled granola until evenly combined. Store in an airtight container.

By MichelleCarver

Wednesday Waffles
Breakfast American

Wednesday Waffles

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Spray a waffle iron with cooking spray and preheat according to manufacturer's instructions.
  2. 2 Beat eggs, water, canola oil, applesauce, and vanilla extract in a large bowl thoroughly combined. Whisk whole wheat pastry flour, dry milk powder, flax seed meal, wheat germ, all-purpose flour, 1/4 cup plus 4 teaspoons baking powder, sugar, cinnamon, and salt in a separate large bowl until thoroughly combined. Mix dry ingredients into wet ingredients 1 cup at a time to make a smooth batter.
  3. 3 Ladle 1/2 cup batter, or amount recommended by manufacturer, into preheated waffle iron; close lid and cook waffle until crisp and browned, 3 to 5 minutes. Repeat with remaining batter.

By Lori Rucker

Jan's Blueberry and Flax Burgers (Paleo)
Dinner

Jan's Blueberry and Flax Burgers (Paleo)

Prep
10 min
Cook
6 min
Total
26 min

Instructions

  1. 1 Place blueberries in a food processor; pulse until finely chopped but not pureed. Mix blueberries, ground beef, flax meal, salt, and pepper together in a bowl; form into 12 burger patties. Freeze until patties are firm, about 10 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By What's for dinner, mom?

Heavenly Blueberry Smoothie
Breakfast

Heavenly Blueberry Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.

By bon_a_petite808

Dad's Banana Nut Bread
Breakfast

Dad's Banana Nut Bread

4.7

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, or line a muffin pan with cupcake liners.
  2. 2 In a mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  3. 3 Beat in the eggs one at a time, followed by the bananas.
  4. 4 Mix in the self-rising flour and flax seed meal until just incorporated; fold in the walnuts.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes for muffins, or 1 hour for a loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By tjmallick

Pie for Breakfast Shake
Breakfast

Pie for Breakfast Shake

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend strawberries, coconut milk, yogurt, flax seed, almond butter, honey, and vanilla in a blender until no traces of yogurt can be seen. Stop the blender and scrape down the sides with a rubber spatula. Continue blending until the mixture is completely smooth, about 1 more minute.

By wisweetp

Whole Grain Healthy Banana Bread
Snack

Whole Grain Healthy Banana Bread

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
  2. 2 In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
  3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

By EILEENMA

Whole Grain Spelt and Flax Seed Pancakes - Got Berries?
Breakfast

Whole Grain Spelt and Flax Seed Pancakes - Got Berries?

3.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Whisk egg and 2 tablespoons canola oil together in a bowl. Add buttermilk; whisk to combine. Mix flour, flax meal, baking powder, and sugar together in a separate bowl. Pour milk mixture into flour mixture; stir to combine.
  2. 2 Heat about 2 teaspoons canola oil in a skillet or griddle over medium heat. Pour about 1/4 cup batter into heated oil. Sprinkle a few blueberries into the wet batter. Cook until pancakes are evenly browned, 3 to 4 minutes per side. Repeat with remaining batter and blueberries.

By Say So Chef