Type what you have

Ingredients

• ✓ flaxseed meal
• cooking spray
• coconut sugar
• oat flour
• cocoa
• cacao powder
• baking powder
• vegan dark chocolate chip
• zucchini
• grapeseed oil
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Ingredients

• ✓ flaxseed meal
• water
• butter
• sugar
• brown sugar
• egg yolk
• vanilla extract
• all-purpose flour
• brewer's yeast
• wheat germ
• baking soda
• salt
• cream of tartar
• old-fashioned oat
• chocolate chip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flaxseed meal with water in a small bowl and let soak for 5 minutes.
3. 3 Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir in flaxseed mixture.
4. 4 Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar, in a separate bowl.
5. 5 Add dry ingredients to the wet ingredients and stir until just combined. Fold in oats and chocolate chips.
6. 6 Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet.
7. 7 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
8. 8 Once cool, serve and enjoy!

By kfwarden

Ingredients

• ✓ flaxseed meal
• lemon juice
• lemon zest
• vanilla extract
• honey
• whole-milk greek yogurt
• neufchatel cheese
• vanilla extract
• lemon
• egg
• honey
• salt
• ginger
• almond
• coconut
• rolled oat
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Toss oats, coconut, almonds, flaxseed meal, ground ginger, and salt together in a bowl to combine.
3. 3 Whisk ⅓ cup honey, egg, grated zest of 1 lemon, juice of 1 lemon, and 1 teaspoon vanilla extract together in a small bowl until thoroughly combined; stir into oat mixture using a wooden spoon, or your hands, until well combined. Firmly press mixture into the bottom and up sides of the springform pan until crust is approximately ⅓-inch-thick on all sides.
4. 4 Bake in the preheated oven until edges are golden brown and bottom of crust is set, about 25 minutes. Remove from oven; cool completely in the pan, about 1 hour. Run a knife around the sides of the springform pan; gently remove crust from the pan.
5. 5 Whip Neufchatel cheese in a bowl with an electric mixer on medium-high speed until completely smooth. Add Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, and 1 teaspoon lemon juice; beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness, adding more honey if desired.
6. 6 Pour filling into cooled crust; refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

By Kim

Ingredients

• ✓ flaxseed meal
• all-purpose flour
• blueberry
• cardamom
• salt
• baking soda
• baking powder
• cinnamon
• baking cocoa
• whole wheat flour
• all-purpose flour
• zucchini
• vanilla extract
• brown sugar
• egg
• vegetable oil
• sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.
2. 2 Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl; fold in grated zucchini. Add 1 ½ cups all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom; mix until batter is combined.
3. 3 Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; fold into batter. Divide batter between the prepared loaf pans, filling each ⅔ full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 45 to 60 minutes.

By jenny31978

Ingredients

• ✓ flaxseed meal
• all-purpose flour
• brown sugar
• rolled oat
• chia seed
• egg
• orange
• butter
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan and line with parchment paper.
2. 2 Combine flour, sugar, oats, ground chia seeds, and flaxseed meal in a large bowl; mix well.
3. 3 Whisk eggs lightly in a separate bowl. Mix in orange juice and orange zest. Beat in butter and milk. Add egg mixture gradually to the flour mixture and whisk until well incorporated. Pour batter in the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Josiejo01

Ingredients

• ✓ flaxseed meal
• water
• all-purpose flour
• white sugar
• cinnamon
• baking powder
• baking soda
• salt
• banana
• vegetable oil
• soy milk
• vanilla extract
• walnut
• raisin

Instructions

1. 1 Combine flaxseed meal and water in a cup and set aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) and dust with flour.
3. 3 Combine flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
4. 4 Combine bananas, oil, soy milk, and vanilla extract in a second bowl. Add flaxseed mixture and stir to combine. Fold in flour mixture in batches, but do not overmix. Fold in nuts and raisins. Fill batter into the prepared baking pan.
5. 5 Bake in the preheated oven until a toothpick comes out clean, 40 to 50 minutes.

By Rita

Ingredients

• ✓ flaxseed meal
• all-purpose flour
• all-purpose flour
• baking powder
• baking soda
• butter
• white sugar
• egg white
• milk
• cranberry
• bran cereal
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 1/2 cup plus 2 tablespoons flour, flaxseed meal, baking powder, and baking soda together in a medium bowl.
3. 3 Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg white and milk; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in dried cranberries, cereal, and zest until well blended.
4. 4 Drop heaping teaspoonfuls of dough 1 inch apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until lightly browned, about 14 minutes. Cool on baking sheets for 3 to 4 minutes; remove to wire racks. Cool completely.

By Wendy H

Ingredients

• ✓ flaxseed meal
• water
• butter
• sugar
• brown sugar
• coconut oil
• egg
• vanilla extract
• brewers yeast
• salt
• baking soda
• all-purpose flour
• steel-cut oat
• semisweet chocolate chip
• cranberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flaxseed meal and water together in a bowl; let sit for 3 to 5 minutes.
3. 3 Beat butter, white sugar, brown sugar, and coconut oil into the flaxseed mixture using an electric mixer until a dough forms. Add eggs and mix well. Pour in vanilla extract and mix to combine. Beat in brewer's yeast, pink salt, and baking soda. Add in flour a little at a time on low speed. Stir in oats, chocolate chips, and cranberries.
4. 4 Scoop cookies onto a baking sheet, flattening a little so they are not balls.
5. 5 Bake in the preheated oven until edges are set and golden, about 12 minutes. Remove from the oven and let cool 10 minutes before transferring to wire racks to cool completely.

By Tausha Jones

Ingredients

• ✓ flaxseed meal
• water
• butter
• brown sugar
• sugar
• egg
• vanilla extract
• all-purpose flour
• brewers' yeast
• baking soda
• salt
• oat
• chocolate chip
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.
3. 3 Beat butter and both sugars with an electric mixer in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Add flax mixture and vanilla; mix until well combined.
4. 4 Stir flour, yeast, baking soda, and salt together in a bowl. Mix dry ingredients into the wet ingredients until well combined. Stir in oats, chocolate chips, and honey. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 12 to 15 minutes.
6. 6 Remove cookies from the oven and transfer to wire racks to cool.

By Corey Jordan

Ingredients

• ✓ flaxseed meal
• butter
• pear
• lemon juice
• cornstarch
• rice flour
• brown rice flour
• buckwheat flour
• brown sugar
• baking powder
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.
2. 2 Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.
3. 3 Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball.
4. 4 Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust.
5. 5 Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ flaxseed meal
• gluten-free oat
• oat flour
• brewer's yeast
• psyllium husk powder
• cinnamon
• coconut oil
• maple syrup
• molasses
• egg
• vanilla extract
• salt
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Whisk together oats, oat flour, brewers' yeast, flaxseed meal, psyllium husk powder, and cinnamon in a bowl.
3. 3 Beat coconut oil, maple syrup, and molasses in a stand mixer fitted with the paddle attachment on medium-high speed until combined and light in color. Add eggs, vanilla, and salt; beat on medium speed, scraping the bowl and the beater often, until well mixed.
4. 4 Add dry ingredients in several additions, beating on low speed until combined. Fold in chocolate chips until evenly dispersed in the dough.
5. 5 Scoop evenly sized balls of cookie dough onto the prepared sheet, spacing them 2 inches apart. For thinner cookies, press down on each ball of dough with the palm of your hand.
6. 6 Bake in the preheated oven until cookies are just beginning to brown around the edges, 8 to 10 minutes.
7. 7 Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Edible Times

Ingredients

• ✓ flaxseed meal
• white sugar
• butter
• shortening
• water
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• brewer's yeast
• salt
• baking soda
• oat
• chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat sugar, butter, and shortening together in a bowl using an electric mixer until creamy. Add water, egg, and vanilla extract and mix well. Add flour, flaxseed meal, cocoa powder, yeast, salt, and baking soda. Mix well. Fold oats, chocolate chips, and walnuts into the dough.
3. 3 Drop dough by rounded teaspoonfuls about 2 inches apart on ungreased baking sheets.
4. 4 Bake in the preheated oven until edges are golden, about 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

By Kathy

Ingredients

• ✓ flaxseed meal
• black pepper
• salt
• baking powder
• pecan
• dark chocolate
• vanilla extract
• coconut oil
• orange juice
• white sugar
• almond flour
• water
• cinnamon
• nutmeg
• orange juice
• coconut oil
• pumpkin puree

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2. 2 Blend pumpkin puree, 1 1/2 tablespoons coconut oil, 3 tablespoons orange juice, nutmeg, and cinnamon together in a bowl. Refrigerate pumpkin swirl until needed.
3. 3 Combine hot water and flaxseed meal in a small bowl. Stir and let soak for about 5 minutes.
4. 4 Combine flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 1/2 tablespoons coconut oil, and vanilla extract in a blender and process. Transfer to a bowl. Stir melted chocolate, pecans, baking powder, salt, and pepper into brownie mixture.
5. 5 Spread brownie mixture into the prepared baking pan. Spread pumpkin swirl on top. Run a knife through the mixture to create a pretty marbled look.
6. 6 Bake in the preheated oven for 30 minutes. Cover the baking pan with aluminum foil and return to the hot oven. Bake until brownies are set, about 20 minutes more. Cool completely before slicing and serving, about 30 minutes. Store in the refrigerator.

By likeatcake

Ingredients

• ✓ flaxseed meal
• banana
• milk
• blueberry
• yogurt
• peanut butter
• honey

Instructions

1. 1 Put flaxseed meal into a blender to grind and further break down.
2. 2 Place banana, milk, blueberries, yogurt, peanut butter, and honey into the blender. Cover and purée until smooth.
3. 3 Pour into glasses to serve.

By salmy

Ingredients

• ✓ flaxseed meal
• oat
• raisin
• cranberry
• vanilla whey protein powder
• white chocolate chip
• honey
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
3. 3 Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
4. 4 Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
5. 5 Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

By AFChik

Ingredients

• ✓ flaxseed meal
• peanut butter
• vanilla greek yogurt
• honey
• rolled oat
• almond flour
• cacao nib

Instructions

1. 1 Combine peanut butter, Greek yogurt, and honey in a medium bowl. Stir with a spoon until smooth. Add oats, almond flour, flaxseed meal, and cacao nibs. Stir until well incorporated.
2. 2 Scoop up about 1 tablespoon of mixture with a small cookie scoop or spoon and roll lightly into a ball with your hands. Place in an airtight container and refrigerate for about 1 hour before serving.

By Tammy Lynn

Ingredients

• ✓ flaxseed meal
• gluten-free oat
• almond butter
• zucchini
• mini chocolate chip
• honey
• cinnamon

Instructions

1. 1 Combine oats, almond butter, zucchini, chocolate chips, honey, flaxseed meal, and ground cinnamon in a large bowl.
2. 2 Roll mixture into 18 bite-sized balls; arrange in a storage container and refrigerate until set, about 1 hour.

By Megan Olson

Ingredients

• ✓ flaxseed meal
• almond flour
• egg
• almond milk
• olive oil
• baking powder
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan, or line with parchment paper.
3. 3 Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until a soft dough forms.
4. 4 Transfer to the prepared loaf pan.
5. 5 Bake in the preheated oven until golden brown on top, about 40 minutes. Cool in the loaf pan for 10 minutes before transferring to a wire rack to cool completely.

By Honestly Fitness

Ingredients

• ✓ flaxseed meal
• spinach
• water
• apple
• pear
• lemon
• ginger

Instructions

1. 1 Combine spinach, 1 cup water, apple, pear, lemon juice, flaxseed, and ginger in a blender. Puree until smooth, adding more water if needed.

By mzdomenico

Ingredients

• ✓ flaxseed meal
• ground beef
• egg
• parmesan cheese
• oregano
• salt
• black pepper
• olive oil
• tomato sauce

Instructions

1. 1 Combine ground beef, egg, Parmesan cheese, flaxseed, oregano, salt, and pepper in a large bowl; mix with your hands until well combined. Roll mixture into golf ball-size meatballs.
2. 2 Heat olive oil in a large skillet over medium heat. Add meatballs to the skillet; cook in hot oil until browned, about 5 minutes on each side. Pour tomato sauce over meatballs; bring to a simmer and cook until meatballs are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (72 degrees F).

By Fioa

Ingredients

• ✓ flaxseed meal
• whole wheat flour
• rolled oat
• cornmeal
• brown sugar
• baking powder
• baking soda
• buttermilk
• egg
• cooking spray

Instructions

1. 1 Combine whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda in a large bowl; stir in buttermilk and egg until just smooth.
2. 2 Heat a large skillet or griddle over medium heat; coat with cooking spray. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and edges are dry. Flip; cook until browned on the other side. Repeat with remaining batter.

By Jennifer Goss

Ingredients

• ✓ flaxseed meal
• water
• whole wheat flour
• white sugar
• baking powder
• baking soda
• salt
• almond milk
• almond milk
• coconut oil
• cooking spray

Instructions

1. 1 Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
2. 2 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
3. 3 Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
4. 4 Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.

By CookingLizard26

Ingredients

• ✓ flaxseed meal
• water
• cooking spray
• cornmeal
• all-purpose flour
• nutritional yeast
• white sugar
• baking powder
• salt
• black pepper
• almond milk
• vegetable oil
• jalapeno pepper

Instructions

1. 1 Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
2. 2 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
3. 3 Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
4. 4 Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

By Bibi

Ingredients

• ✓ flaxseed meal
• coconut flour
• all-purpose flour
• xylitol
• coconut sugar
• baking soda
• salt
• banana
• butter
• coconut milk
• egg
• macadamia nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 3 metal or glass 9x5-inch loaf pans or use ungreased silicone pans.
2. 2 Mix coconut flour, all-purpose flour, xylitol, coconut sugar, flaxseed meal, baking soda, and salt together in a large bowl.
3. 3 Blend bananas, butter, coconut milk, and eggs in another large bowl. Add dry ingredients and whisk thoroughly until there are no lumps. Fold in macadamia nuts. Pour batter into the prepared loaf pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool briefly on a wire rack and then remove from the pans and let cool completely. Serve warm.

By ShakaShawn

Ingredients

• ✓ flaxseed meal
• almond milk
• white vinegar
• water
• all-purpose flour
• coconut sugar
• baking powder
• cinnamon
• baking soda
• salt
• pumpkin puree
• coconut oil
• pecan

Instructions

1. 1 Combine almond milk and vinegar in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
2. 2 Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By thedailygourmet

Ingredients

• ✓ flaxseed meal
• coconut flour
• cornstarch
• garlic
• paprika
• parsley
• baking powder
• white sugar
• onion powder
• salt
• black pepper
• pork chop
• coconut oil

Instructions

1. 1 Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl.
2. 2 Dredge pork chops in coconut flour mixture until coated on both sides.
3. 3 Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.

By Nancy Ball

Ingredients

• ✓ flaxseed meal
• cooking spray
• water
• applesauce
• brown sugar
• vegetable oil
• almond milk
• pumpkin puree
• whole wheat flour
• baking powder
• baking soda
• cinnamon
• salt
• cardamom
• clove
• nutmeg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
2. 2 Combine water and flaxseed meal in a small bowl. Let stand until thickened, about 5 minutes.
3. 3 Stir flaxseed mixture, applesauce, brown sugar, vegetable oil, and almond milk together in a bowl. Add pumpkin puree.
4. 4 Mix whole wheat flour, baking powder, baking soda, cinnamon, salt, cardamom, cloves, and nutmeg together in a bowl. Blend in applesauce mixture. Divide batter between loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 35 to 40 minutes. Cool in the pans for 10 minutes before inverting onto a wire rack.

By Heather

Ingredients

• ✓ flaxseed meal
• cinnamon sugar
• walnut
• chocolate chip
• vanilla extract
• coconut oil
• applesauce
• egg
• greek yogurt
• honey
• banana
• salt
• brown sugar
• steel-cut oat
• whole wheat flour
• water
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a rack in the lower third of the oven. Spray a mini muffin pan with cooking spray.
2. 2 Combine water and flaxseed meal in a bowl and let sit 5 minutes.
3. 3 Meanwhile, whisk flour, oats, brown sugar, and salt together in a bowl and set aside.
4. 4 Mix thickened flaxseed, bananas, honey, yogurt, egg, applesauce, coconut oil, and vanilla extract together in a bowl. Stir flour mixture into the banana mixture. Fold in chocolate chips and walnuts.
5. 5 Use an ice cream scooper to scoop batter into the prepared muffin tin. Sprinkle cinnamon sugar on top.
6. 6 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean but without overbaking, about 18 minutes.
7. 7 Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely. Freeze if desired.

By Robyn Miller

Ingredients

• ✓ flaxseed meal
• clove
• nutmeg
• baking powder
• salt
• baking soda
• cinnamon
• whole wheat flour
• all-purpose flour
• vanilla extract
• molasses
• applesauce
• pumpkin puree
• avocado oil
• white sugar
• cooking spray
• water

Instructions

1. 1 Stir water and flaxseed meal together in a small bowl until well combined. Place in the refrigerator until flax "eggs" have thickened, about 15 minutes.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
3. 3 Combine sugar and avocado oil in a large bowl; beat with an electric mixer until blended. Mix in flax "eggs," pumpkin puree, applesauce, molasses, and vanilla extract.
4. 4 Sift all-purpose flour, whole wheat flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves together in a separate bowl. Add dry ingredients to the wet ingredients in 2 batches, stirring to combine after each addition. Divide batter between the prepared loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 5 minutes.

By Susan Osborn Vitorovich

Ingredients

• ✓ flaxseed meal
• water
• egg white
• cornmeal
• brown sugar
• water
• cooking spray
• orange blossom honey
• buttermilk
• salt
• wheat germ
• vital wheat gluten
• rolled oat
• bread flour
• whole wheat flour
• white sugar
• active dry yeast
• water

Instructions

1. 1 Combine warm water, yeast, and sugar in a bowl. Let stand until yeast and sugar dissolved and a creamy foam begins to form, about 5 minutes.
2. 2 Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl; stir in buttermilk. Add yeast mixture and honey; stir until no dry spots remain. Cover the bowl with plastic wrap; let dough rest 20 minutes.
3. 3 Turn dough out onto a floured surface; knead about 7 minutes, it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Coat a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover the bowl with plastic wrap; let rise in a warm, draft-free place for 2 hours.
4. 4 Turn dough onto a floured surface; knead briefly. Cut dough in half; return half to the bowl and cover. Form other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining dough half.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another baking sheet with a flour sack towel, and two other baking sheets with parchment paper sprinkled with cornmeal.
6. 6 Combine 3 quarts water and brown sugar in a large pot; bring to a boil.
7. 7 Meanwhile, flatten 1 dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 ¾-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls.
8. 8 Reduce heat under brown sugar water until simmering. Add 2 bagels at at time to water; boil 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain, then transfer bagels to the parchment paper-lined baking sheets. Repeat with remaining bagels.
9. 9 Whisk egg white and 1 teaspoon cool water together in a small bowl; brush onto tops of bagels.
10. 10 Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more.
11. 11 Transfer bagels to a wire rack to cool.

By jan2keno