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Best Baconless Broccoli Salad
Lunch

Best Baconless Broccoli Salad

4.4

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Toss broccoli, cranberries, pumpkin seeds, red onion, and flax seeds together in a large bowl.
  2. 2 Whisk together mayonnaise, vinegar, and sugar in a small bowl. Pour over salad and toss until ingredients are evenly coated. Cover and refrigerate for at least 30 minutes.
  3. 3 Sprinkle pecans over salad before serving.

By BoltGirl

Clean Carrot Muffins
Lunch

Clean Carrot Muffins

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
  2. 2 Mix together oats and flaxseeds in a small bowl.
  3. 3 Combine oat mixture, banana, egg, peanut butter, honey, flax seeds, vanilla extract, baking soda, cinnamon, ginger, nutmeg, and salt in a blender. Process until smooth. Fold in grated carrots. Divide batter evenly among the prepared muffin cups.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Chef V

Yogurt, Banana, and Pear Muffins
Lunch

Yogurt, Banana, and Pear Muffins

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with paper liners.
  2. 2 Sift all-purpose flour, whole wheat flour, ground flax seeds, baking soda, baking powder, and salt together in a large bowl.
  3. 3 Combine bananas, white sugar, brown sugar, and margarine in a separate bowl; beat with an electric mixer until creamy and fluffy. Beat in eggs one at a time. Stir in vanilla extract. Beat in vanilla yogurt gradually. Beat in flour mixture until well blended. Fold pear into the batter.
  4. 4 Fill muffin cups 1/3 of the way with batter.
  5. 5 Bake in the preheated oven until tops are browned and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer to a cooling rack to cool.

By Danielle

Vegan Chocolate Coconut Cookies
Lunch

Vegan Chocolate Coconut Cookies

4.0

Prep
20 min
Cook
11 min
Total
31 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix water and flax seeds together in a bowl.
  2. 2 Mix cane sugar, coconut oil, almond milk, almond butter, and vanilla extract together in a bowl.
  3. 3 Mix flour, oats, shredded coconut, cocoa powder, baking soda, baking powder, and salt together in a bowl. Stir in sugar mixture, flax seed mixture, and chocolate chips. Spoon batter onto baking sheets.
  4. 4 Bake in the preheated oven until golden brown, 11 to 13 minutes.

By Lexy N

Bumbleberry Muffins
Lunch

Bumbleberry Muffins

5.0

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin.
  2. 2 Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes.
  3. 3 Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
  4. 4 Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.

By sherry

Black Bean and Walnut Burgers
Lunch

Black Bean and Walnut Burgers

4.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
  2. 2 Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
  3. 3 Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

By ademuri

Trailmix Oatmeal Cookies
Lunch

Trailmix Oatmeal Cookies

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  2. 2 Beat butter and brown sugar together using an electric mixer in a mixing bowl until creamy. Add eggs and mix well. Mix in applesauce and vanilla extract until combined.
  3. 3 Mix oats, whole wheat flour, baking powder, salt, and cinnamon together in a separate bowl. Stir butter mixture into flour mixture until well combined. Fold in raisins, coconut, sunflower seeds, pumpkin seeds, sesame seeds, and ground flax seed.
  4. 4 Drop dough by rounded tablespoon onto the prepared baking pans, flattening slightly using a fork dipped in a glass of cold water.
  5. 5 Bake in the preheated oven until golden and set, 11 to 13 minutes.

By KeepinItReal

Homemade Energy Bars
Lunch American

Homemade Energy Bars

4.0

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine oats, cranberries, sunflower seeds, chocolate chips, sesame seeds, oat bran, flax seeds, cinnamon, and salt in a large bowl. Stir in peanut butter, honey, and oil until well combined. Press mixture firmly into a 9x13-inch baking pan.
  3. 3 Bake in the preheated oven until golden, 12 to 15 minutes. Cool for 5 minutes. Chill in the refrigerator for 10 minutes.
  4. 4 Slice chilled bars into twenty 2x3-inch squares. Wrap in plastic wrap and refrigerate.

By STEPHANIEJO

Most Requested Banana Chocolate Chip Muffins
Lunch American

Most Requested Banana Chocolate Chip Muffins

4.6

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
  2. 2 Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
  3. 3 Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

By Sandy Brown

So-Cal University Girl's Granola Bars
Lunch American

So-Cal University Girl's Granola Bars

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  2. 2 Mix oats, almond flour, dried fruit, rice cereal, brown sugar, pecans, chocolate chips, flax seeds, instant coffee granules, and cinnamon in a large bowl.
  3. 3 Whisk applesauce, honey, egg, and vanilla extract in a small bowl; pour into oat mixture. Stir until evenly incorporated. Press batter into prepared baking dish.
  4. 4 Bake in the preheated oven until edges are golden brown, 25 to 30 minutes. Cool completely before cutting into granola bars.

By brittlynnr

Chef John's Whole Wheat Ciabatta
Italian

Chef John's Whole Wheat Ciabatta

5.0

Prep
30 min
Cook
30 min
Total
1050 min

Instructions

  1. 1 Make the sponge: Stir warm water, flours (all-purpose flour, whole wheat, and rye), and yeast together in a large bowl until well combined. Cover the bowl with plastic wrap and let sit until bubbly and doubled in volume, 5 to 6 hours.
  2. 2 Start the ciabatta: Stir all-purpose flour, whole wheat flour, water, sunflower seeds, polenta, flax seeds, salt, and honey into sponge with a wooden spoon until a very sticky dough ball forms, about 3 minutes. Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let rise until doubled in volume, 10 hours to overnight.
  3. 3 Line a baking sheet with parchment paper. Dust parchment paper with 1/2 teaspoon all-purpose flour and cornmeal.
  4. 4 Scrape dough out of the bowl onto a lightly floured work surface; press down to remove air, then form into a smooth oval loaf. Place dough onto the prepared baking sheet. Dust top of loaf lightly with remaining 1/2 teaspoon all-purpose flour, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
  5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a baking dish filled with water on the bottom rack of the oven.
  6. 6 Remove plastic wrap from risen dough and mist the top of the dough with water.
  7. 7 Bake in the preheated oven, misting the top of the loaf with water every 8 to 10 minutes, until loaf is golden and sounds hollow when tapped, 30 to 35 minutes total. Transfer bread to a cooling rack and let cool completely before slicing.

By John Mitzewich

Ground Flax Egg Substitute
Pantry American

Ground Flax Egg Substitute

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes.
  2. 2 Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.

By Tricia Vaccaro-Coburn

Homemade Flax Seed Milk
Drink American

Homemade Flax Seed Milk

4.1

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine water and flax seeds in a blender; blend on high for 1 minute. Rest for 2 minutes. Blend on high for 1 minute; rest for 5 minutes. Blend for 30 seconds.
  2. 2 Pour milk through a nut bag or a cheesecloth-lined strainer into a pitcher or glass container; press solids with the back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.

By Buckwheat Queen

Easy Flourless Banana Flax Pancakes
Breakfast

Easy Flourless Banana Flax Pancakes

4.3

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
  2. 2 Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.

By Kelly'sKitchen

Overnight Muesli
Breakfast

Overnight Muesli

4.0

Prep
5 min
Cook
Total
365 min

Instructions

  1. 1 Mix ground flax seeds, oat bran, quick-cooking oats, brown rice, raisins, and cinnamon together in a container with a lid. Pour in soy milk; stir to make sure flaxseed mixture is suspended in milk.
  2. 2 Cover and refrigerate until oats soften, at least 6 hours. Uncover and stir before serving.

By David K

Berry Breakfast Cobbler
Breakfast

Berry Breakfast Cobbler

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Stir the berries and brown sugar together in a microwave-safe bowl; heat on High until the berries are hot, about 2 minutes, stirring once about 1 minute into the heating process. Stir the ground cinnamon, ground flax seeds, and coconut into the heated berries and serve.

By teelites

Banana Date Flaxseed Bread
Breakfast

Banana Date Flaxseed Bread

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8x4-inch loaf pan.
  2. 2 Grind 1/2 cup flax seed in an electric coffee grinder or food processor; set aside.
  3. 3 Beat together banana, oil, sugar, and eggs in a large bowl. Mix together flour, baking powder, baking soda, salt, ground flax seed, and 1/4 cup whole flax seed in a separate bowl. Gradually stir flour mixture into banana mixture. Fold in dates. Spoon batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 55 to 60 minutes.

By Laurie

Chocolate Protein Cookies
Dessert

Chocolate Protein Cookies

4.0

Prep
10 min
Cook
8 min
Total
28 min

Instructions

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

By Megan Olson

Soymilk Flaxseed Pancakes
Breakfast

Soymilk Flaxseed Pancakes

4.3

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Stir flour, soy milk, egg, flax seeds, baking powder, sugar, and vanilla extract together in a bowl.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and 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 martha

Homemade Plant-Based Milk
Drink American

Homemade Plant-Based Milk

5.0

Prep
15 min
Cook
Total
560 min

Instructions

  1. 1 Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
  2. 2 Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
  3. 3 Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.

By Buckwheat Queen