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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

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

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

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

Flax Seed Crackers
Appetizer American

Flax Seed Crackers

4.5

Prep
20 min
Cook
180 min
Total
680 min

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

Flourless Banana Pancakes
Breakfast American

Flourless Banana Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

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

No-Bake Energy Bites
Appetizer American

No-Bake Energy Bites

4.8

Prep
15 min
Cook
Total
75 min

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

Baby-Led Weaning Oatmeal Bites
Snack American

Baby-Led Weaning Oatmeal Bites

Prep
5 min
Cook
10 min
Total
75 min

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

Chocolate Protein Balls
Snack American

Chocolate Protein Balls

4.8

Prep
10 min
Cook
Total
40 min

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

Energy Balls
Snack American

Energy Balls

4.9

Prep
10 min
Cook
Total
40 min

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

Blueberry Lemon Breakfast Quinoa
Breakfast American

Blueberry Lemon Breakfast Quinoa

4.5

Prep
5 min
Cook
25 min
Total
30 min

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

Mary's Gone Crackers Copycat
Appetizer American

Mary's Gone Crackers Copycat

5.0

Prep
15 min
Cook
15 min
Total
30 min

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

Blueberry Banana Coconut Flax Muffins
American

Blueberry Banana Coconut Flax Muffins

4.6

Prep
20 min
Cook
20 min
Total
40 min

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

Banana Blueberry Almond Flour Muffins (Gluten-Free)
Breakfast American

Banana Blueberry Almond Flour Muffins (Gluten-Free)

4.4

Prep
15 min
Cook
15 min
Total
60 min

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