Type what you have

Ingredients

• ✓ flaxseed meal
• russet potato
• leek
• egg
• salt
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
3. 3 Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
4. 4 Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

By Michael Zick Doherty

Ingredients

• ✓ flaxseed meal
• all purpose baking flour
• white sugar
• baking powder
• salt
• butter
• buttermilk
• ricotta cheese
• egg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 12-cup muffin tin.
2. 2 Whisk flour, flaxseed meal, sugar, baking powder, and salt together in a medium bowl. Add butter and cut in with 2 knives or a pastry blender until slightly crumbly.
3. 3 Mix buttermilk and ricotta cheese together in a separate bowl. Mix in egg. Slowly pour into the flour mixture and mix to form a wet dough. Flour your hands and form dough into twelve 1 1/2-inch thick discs. Put each one into a muffin cup.
4. 4 Bake in the preheated oven until golden brown on top, 15 to 20 minutes. Let them cool in the pan for at least 5 minutes. Until they cool, biscuits can be gummy; they get better as they cool.

By Gabby Morano

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
• spaghetti
• salt
• granulated garlic
• onion
• white sugar
• herbes de provence
• balsamic vinegar
• olive oil
• tomato sauce
• tomato
• black pepper
• salt
• onion
• garlic
• herbes de provence
• parsley
• vegetarian ground beef substitute
• olive oil
• sun-dried tomato
• carrot
• cannellini bean
• water

Instructions

1. 1 Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
2. 2 Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Form mixture into 2-inch balls and set on the prepared baking sheet.
5. 5 Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
6. 6 Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
7. 7 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
8. 8 Serve marinara sauce and meatballs over cooked spaghetti.

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
• olive oil
• baking powder
• all-purpose flour
• carrot
• nutmeg
• black pepper
• lemon zest
• parsley
• dill
• mint
• bread crumb
• potato
• onion
• water
• salt
• zucchini

Instructions

1. 1 Shred zucchini into a colander and sprinkle with about 2 teaspoons salt. Allow to drain over the sink for 20 minutes.
2. 2 At the same time, mix water and flaxseed meal together until completely combined. Set aside and allow mixture to sit for about 10 minutes.
3. 3 Squeeze out liquid from onions and potatoes by wringing them in a clean tea towel over the sink. Set aside.
4. 4 Combine bread crumbs, mint, dill, parsley, lemon zest, pepper, and nutmeg in a large bowl. Add flaxseed meal mixture and mix to combine.
5. 5 Rinse shredded zucchini very lightly and ring out any liquid in a tea towel. Add zucchini, shredded onion, potato, and carrot to the bread crumb mixture and combine. Add flour and baking powder and combine everything once more with your hands. Set aside to rest for at least 10 minutes on the counter, or up to 3 days, covered in the refrigerator.
6. 6 Heat 3 tablespoons oil in a shallow frying pan over medium heat, making sure the oil doesn't burn.
7. 7 Scoop zucchini mixture in 1/3-cup portions and roll into balls your hands. Working in batches, add balls to the hot oil and gently pat into a patty. Cook until browned, 2 to 3 minutes; flip and continue to fry until crispy and golden brown, 2 to 3 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining balls, adding 2 tablespoons more oil to the pan between each batch. Serve.

By gus

Ingredients

• ✓ flaxseed meal
• dark leafy green
• tomato
• nutritional yeast
• taco sauce
• whole wheat tortilla
• cumin
• paprika
• cajun seasoning
• garlic powder
• onion powder
• onion
• corn
• black bean
• olive oil
• water
• cauliflower

Instructions

1. 1 Place cauliflower in a microwave-safe bowl and add 1 tablespoon water. Cook in the microwave on high power to desired tenderness, about 2 minutes.
2. 2 Heat olive oil in a pot over medium heat. Add beans, corn, and onion. Cook and stir to desired tenderness, about 3 minutes. Mix in onion powder, garlic powder, Cajun seasoning, paprika, and cumin. Remove from heat.
3. 3 Stir taco sauce, flaxseed meal, nutritional yeast, and tomato into the pot with the bean mixture. Fill tortilla with filling and add cooked cauliflower. Top with leafy greens.

By Julie Weigand

Ingredients

• ✓ flaxseed meal
• soy milk
• strawberry
• banana

Instructions

1. 1 Place soy milk, strawberries, banana, and flaxseed meal into a blender; blend until smooth.

By LolaSDMF

Ingredients

• ✓ flaxseed meal
• water
• spinach
• orange
• banana

Instructions

1. 1 Combine water, spinach, orange chunks, banana, and flaxseed in a blender; process until smooth, 30 seconds to 1 minute.

By Joseph Alvarado

Ingredients

• ✓ flaxseed meal
• water
• quinoa
• steel-cut oat
• almond meal
• cinnamon

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Ingredients

• ✓ flaxseed meal
• water
• all-purpose flour
• baking powder
• sugar
• salt
• almond milk
• vegetable oil
• applesauce
• vanilla extract

Instructions

1. 1 Combine water and flaxseed meal in a medium-sized bowl. Set aside for 5 minutes.
2. 2 Combine flour, baking powder, sugar, and salt in a large mixing bowl. Mix well.
3. 3 Add almond milk, oil, applesauce, and vanilla extract to flaxseed mixture. Combine until smooth. Add to flour mixture and stir until just combined.
4. 4 Preheat a waffle iron according to manufacturer's instructions.
5. 5 Add 1/3 cup waffle batter to the preheated waffle iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

By Breanna Ford

Ingredients

• ✓ flaxseed meal
• water
• almond milk
• steel-cut oat
• maple syrup
• apple
• cinnamon
• almond

Instructions

1. 1 Combine water, almond milk, oats, maple syrup, flax seed meal, apple, cinnamon, and almonds in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid. Stir oatmeal thoroughly and serve immediately.

By Johanna Crowell Norry

Ingredients

• ✓ flaxseed meal
• butter
• white sugar
• chia seed
• baking powder
• cinnamon
• banana
• egg
• apple
• coconut flake

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
2. 2 Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

By ann horton

Ingredients

• ✓ flaxseed meal
• peanut butter
• maple syrup
• vanilla extract
• cinnamon
• rolled oat
• coconut
• pumpkin seed
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 1 large or 2 smaller baking sheets with parchment paper.
2. 2 Mix peanut butter, maple syrup, flaxseed meal, vanilla extract, and cinnamon together in a large bowl. Add oats and coconut and mix until completely combined. Transfer mixture to the prepared baking sheets.
3. 3 Bake in the preheated oven until toasted and fragrant, about 10 minutes. Add pumpkin seeds and stir the granola. Continue baking until evenly browned and dry to the touch, about 9 minutes more.
4. 4 Let granola cool slightly. Add raisins. Store granola in an airtight container.

By Vlad Didenko

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
• 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
• water
• butter
• honey
• whole wheat flour
• vital wheat gluten
• salt
• milk powder
• active dry yeast

Instructions

1. 1 Place warm water, butter, honey, whole wheat flour, flaxseed meal, vital wheat gluten, salt, dry milk, and yeast in a bread machine in the order listed. Run a basic wheat bread cycle, but adjust the cook timer to cut baking time down by 25 to 30 minutes. I time the bread and take it out when I see that it is not yet brown. If you like a crusty bread you may let it cook the entire time.
2. 2 Remove loaf from the machine after the cycle is done.

By Live Life Farm

Ingredients

• ✓ flaxseed meal
• almond milk
• clementine
• raspberry
• spinach
• chia seed
• blueberry
• vanilla protein powder

Instructions

1. 1 Place almond milk, clementine, raspberries, spinach, chia seeds, flaxseed meal, blueberries, and protein powder in a blender, respectively. Blend on high until smooth, about 30 seconds.

By cookie monster

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
• water
• steel cut oat
• chia seed
• goji berry
• raisin
• cranberry
• brown sugar
• pumpkin seed
• cinnamon

Instructions

1. 1 Bring water to a boil in a large pot. Add oats, flaxseed meal, and chia seeds, whisking well after each addition to prevent clumps. Add goji berries, raisins, cranberries, brown sugar, pumpkin seeds, and cinnamon. Reduce heat and simmer, stirring occasionally, until oatmeal reaches desired consistency, 40 to 45 minutes.

By Heidirs

Ingredients

• ✓ flaxseed meal
• all-purpose flour
• brown sugar
• baking soda
• cinnamon
• salt
• strawberry
• strawberry puree
• applesauce
• avocado oil
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with baking cups.
2. 2 Combine flour, brown sugar, flaxseed meal, baking soda, cinnamon, and salt in a large bowl.
3. 3 Combine strawberries, strawberry puree, applesauce, and oil in another bowl. Add to flour mixture, blending until all ingredients are moistened. Stir in walnuts.
4. 4 Divide batter into the prepared muffin cups using an ice cream scoop.
5. 5 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 10 minutes; turn out of pans and place on wire racks to continue cooling.

By Natalie

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
• buckwheat flour
• rice flour
• cocoa powder
• brown sugar
• vanilla coconut milk
• sunflower oil
• coconut oil
• coconut milk
• coconut milk

Instructions

1. 1 In bowl, mix buckwheat flour, rice flour, golden flax meal, cocoa, and brown sugar.
2. 2 Add vanilla coconut milk and oil. Whisk until smooth. Let rest 10 minutes.
3. 3 Meanwhile, whisk culinary coconut milk with vanilla cultured coconut milk. Set aside.
4. 4 Heat small cast-iron pan over medium heat. Grease lightly with oil.
5. 5 Add 1/4 cup batter to hot pan, twirling to spread batter out in a thin layer.
6. 6 Cook for about 2 minutes per side, using spatula to loosen edges. Transfer to plate and repeat with remaining batter.
7. 7 Spoon a layer of coconut cream inside crepes and roll up.
8. 8 Garnish and fill crepes with your choice of toppings and fillings. Some suggestions include fresh berries, toasted nuts, seeds, vegan chocolate, coconut chips, etc.

By So Delicious Dairy Free

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
• 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
• coconut oil
• water
• black bean
• coconut sugar
• avocado
• coconut oil
• cocoa powder
• baking soda
• baking powder
• vegan chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8-inch square baking dish with 1 tablespoon coconut oil.
2. 2 Mix water and flaxseed meal together in a small bowl to make a "flax egg"; set aside to thicken, about 5 minutes.
3. 3 Place flax egg, black beans, coconut sugar, avocado, and 2 teaspoons coconut oil in a food processor and puree until well-combined. Add cocoa powder, baking soda, and baking powder; blend until batter is smooth, 3 to 4 minutes.
4. 4 Transfer batter to a large bowl and fold in chocolate chips. Pour into the baking dish and smooth the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cut into 16 bars and top with additional chocolate chips.

By Balanced Babe

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
• oat
• quinoa
• almond
• chia seed
• peanut butter
• honey
• coconut oil
• salt
• dark chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread oats, quinoa, almonds, and chia seeds on a baking sheet.
2. 2 Toast in the preheated oven, stirring halfway through, until golden brown, about 15 minutes.
3. 3 Mix peanut butter, honey, and coconut oil together in a bowl until thoroughly combined. Mix in oat mixture, flaxseed meal, and salt until well combined. Press granola mixture into a 12x18-inch baking pan.
4. 4 Bake in the preheated oven until bars set, about 5 minutes. Remove from oven; sprinkle with chocolate chips. Bake until chocolate is just melted, about 5 minutes. Spread melted chocolate evenly over bars with a rubber spatula.
5. 5 Place in the freezer until chocolate is firm, about 20 minutes; cut into bars.

By Mindy Nettesheim-Flynn

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