Type what you have

Ingredients

• ✓ flax seed
• black pepper
• salt
• marjoram
• egg
• feta cheese
• sour cream
• mushroom
• onion
• olive oil
• spinach
• water
• olive oil
• salt
• poppy seed
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine whole wheat flour, all-purpose flour, flax seeds, poppy seeds, and salt in a medium bowl. Rub in olive oil. Add enough water to make a pliable dough.
3. 3 Roll out dough on a floured surface and press into an 11-inch tart pan. Poke holes all over with a fork.
4. 4 Bake in the preheated oven until the surface of the crust looks dry, about 15 minutes.
5. 5 Meanwhile, bring a small pot of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain and cool until easily handled; squeeze out all water and chop.
6. 6 Heat oil in a large skillet and fry onion for 3 minutes. Add mushrooms and continue sauteeing until tender, about 5 minutes. Transfer to a bowl. Mix in spinach, sour cream, feta cheese, egg, marjoram, salt, and pepper. Spread the filling over the prebaked tart crust.
7. 7 Reduce the oven temperature to 350 degrees F (175 degrees C).
8. 8 Bake tart until the center is set, about 50 minutes.

By kuratenko

Ingredients

• ✓ flax seed
• barbecue sauce
• mustard
• brown sugar
• ketchup
• onion powder
• salt
• black pepper
• basil
• all-purpose flour
• oat
• garlic
• celery
• mushroom
• onion
• olive oil
• water
• brown lentil
• water

Instructions

1. 1 Combine 2 1/2 cups water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer until all the liquid is absorbed and lentils are tender, 20 to 30 minutes.
2. 2 Mix 1/3 cup water and ground flax seed together in a bowl; set aside until thickened, at least 10 minutes.
3. 3 Heat olive oil in a large pot over medium heat; cook and stir onion, mushrooms, celery, and garlic until softened and liquid from mushrooms has evaporated, 5 to 10 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
5. 5 Transfer cooked lentils to a food processor and pulse until about 75 percent of lentils are mashed. Mix onion-mushroom mixture, flax seed-water mixture, oats, flour, basil, black pepper, salt, and onion powder into lentils until well combined. Press lentil mixture into the prepared loaf pan.
6. 6 Combine ketchup, brown sugar, mustard, and barbeque sauce in a saucepan over medium-low heat; cook and stir until glaze is smooth and brown sugar is dissolved, about 5 minutes. Remove saucepan from heat.
7. 7 Bake loaf in the preheated oven for 35 minutes. Spread 1/4 cup glaze over lentil loaf; continue baking until cooked through, 10 to 15 minutes more. Serve lentil loaf with remaining glaze on the side.

By Julie

Ingredients

• ✓ flax seed
• water
• flaxseed oil
• honey
• liquid lecithin
• whole wheat flour
• bread flour
• whey powder
• salt
• active dry yeast

Instructions

1. 1 Put all the ingredients in the pan of the bread machine in the order suggested by the manufacturer.
2. 2 Select Wheat Cycle, and Start.

By Susan Crowe

Ingredients

• ✓ flax seed
• naan bread
• goat cheese
• dried cranberry
• sunflower seed
• almond
• cumin
• cinnamon
• turmeric
• hot pepper sauce
• lemon juice
• soy sauce
• balsamic vinegar
• portobello mushroom
• tomato
• sweet onion
• olive oil
• ginger teriyaki marinade
• wild salmon

Instructions

1. 1 Rinse salmon and place in a container with a lid. Pour in teriyaki marinade; cover container. Chill in the refrigerator for 30 minutes or up to 2 hours.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion; saute until soft, 2 to 4 minutes. Stir in tomatoes and mushrooms. Cook until softened, 2 to 3 minutes. Add vinegar, soy sauce, lemon juice, and hot pepper sauce. Mix in turmeric, cinnamon, and cumin until fragrant, 2 to 3 minutes.
3. 3 Move vegetables to the sides of the skillet and place salmon in the middle. Cook for 2 1/2 minutes; turn over and cook for another 2 1/2 minutes. Break salmon apart with a spoon and mix with the vegetables. Add almonds, sunflower seeds, flax seeds, and cranberries. Stir in goat cheese.
4. 4 Heat naan bread one at a time in a skillet over medium-high heat. Toast 15 seconds; turn and toast another 15 seconds. Serve with salmon stew.

By Elle

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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ flax seed
• old-fashioned oat
• salt
• water
• egg white
• peanut butter
• brown sugar
• cinnamon
• milk

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

Ingredients

• ✓ flax seed
• skim milk
• brown sugar
• vanilla extract
• whole wheat flour
• baking powder
• salt
• raisin
• sunflower seed
• cooking spray

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

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
• water
• butter
• honey
• bread flour
• whole wheat bread flour
• salt
• active dry yeast
• sunflower seed

Instructions

1. 1 Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.

By Erna Walmsley

Ingredients

• ✓ flax seed
• pineapple
• spinach
• mango
• peach
• banana
• cucumber
• chia seed
• coconut milk
• orange juice

Instructions

1. 1 Gather the ingredients.
2. 2 Place pineapple, spinach, mango, peaches, banana, cucumber and chia seeds in a large resealable plastic bag or lidded container. Squeeze out the air. Freeze for up to 1 month.
3. 3 When ready to blend, add contents of bag to blender. Add coconut milk and orange juice and blend on high until mixture is smooth. Serve immediately.

By Maren Ellingboe King

Ingredients

• ✓ flax seed
• banana
• almond milk
• strawberry
• ice cube
• vanilla protein powder
• vanilla extract
• honey
• chia seed
• cinnamon

Instructions

1. 1 Combine banana, almond milk, strawberries, ice cubes, protein powder, vanilla extract, honey, flax seeds, chia seeds, and cinnamon in a blender; blend until smooth.

By Cindy Anschutz Barbieri

Ingredients

• ✓ flax seed
• pepita
• sunflower seed
• egusi
• chia seed
• quinoa
• sesame seed
• black sesame seed
• amaranth seed
• olive oil
• sea salt
• cayenne pepper
• peppercorn

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

Ingredients

• ✓ flax seed
• all-purpose flour
• whole wheat flour
• baking powder
• salt
• coconut milk
• coconut
• egg
• coconut flavoring
• cooking spray
• pineapple

Instructions

1. 1 Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
2. 2 Preheat an outdoor grill for medium heat and spray grate with cooking spray.
3. 3 Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
4. 4 Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
5. 5 Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
6. 6 Repeat with remaining batter and pineapple rings.

By The Jazz Chef