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Vegan Zucchini Bread Muffins
Lunch

Vegan Zucchini Bread Muffins

4.3

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin pans.
  2. 2 Whisk warm water and flaxseed together in a large bowl. Mix in sugar, applesauce, oil, and vanilla extract. Stir in zucchini until well combined.
  3. 3 Sift oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda into a bowl. Stir in raisins and combine with the zucchini mixture until batter is just mixed.
  4. 4 Transfer batter into muffin cups using 1/4 cup measure.
  5. 5 Bake in the preheated oven until a knife inserted into a muffin comes out clean, 50 to 55 minutes.

By Jonathan Pittman

Jan's Blueberry and Flax Burgers (Paleo)
Dinner

Jan's Blueberry and Flax Burgers (Paleo)

Prep
10 min
Cook
6 min
Total
26 min

Instructions

  1. 1 Place blueberries in a food processor; pulse until finely chopped but not pureed. Mix blueberries, ground beef, flax meal, salt, and pepper together in a bowl; form into 12 burger patties. Freeze until patties are firm, about 10 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Cook burgers on preheated grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By What's for dinner, mom?

Heavenly Blueberry Smoothie
Breakfast

Heavenly Blueberry Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.

By bon_a_petite808

Dad's Banana Nut Bread
Breakfast

Dad's Banana Nut Bread

4.7

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, or line a muffin pan with cupcake liners.
  2. 2 In a mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  3. 3 Beat in the eggs one at a time, followed by the bananas.
  4. 4 Mix in the self-rising flour and flax seed meal until just incorporated; fold in the walnuts.
  5. 5 Pour batter into the prepared pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes for muffins, or 1 hour for a loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By tjmallick

Blueberry Flax Pancakes
Breakfast American

Blueberry Flax Pancakes

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place a large nonstick skillet over medium heat.
  2. 2 Stir together pancake mix and flax seed meal in a large bowl. Whisk together milk and eggs in a measuring cup until well combined; pour into pancake mix mixture and stir until batter is just moistened.
  3. 3 Spoon 1/4 cupfuls batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side. Repeat with remaining batter and blueberries.

By Freckles

Pie for Breakfast Shake
Breakfast

Pie for Breakfast Shake

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend strawberries, coconut milk, yogurt, flax seed, almond butter, honey, and vanilla in a blender until no traces of yogurt can be seen. Stop the blender and scrape down the sides with a rubber spatula. Continue blending until the mixture is completely smooth, about 1 more minute.

By wisweetp

Whole Grain Healthy Banana Bread
Snack

Whole Grain Healthy Banana Bread

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
  2. 2 In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
  3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

By EILEENMA

Whole Grain Spelt and Flax Seed Pancakes - Got Berries?
Breakfast

Whole Grain Spelt and Flax Seed Pancakes - Got Berries?

3.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Whisk egg and 2 tablespoons canola oil together in a bowl. Add buttermilk; whisk to combine. Mix flour, flax meal, baking powder, and sugar together in a separate bowl. Pour milk mixture into flour mixture; stir to combine.
  2. 2 Heat about 2 teaspoons canola oil in a skillet or griddle over medium heat. Pour about 1/4 cup batter into heated oil. Sprinkle a few blueberries into the wet batter. Cook until pancakes are evenly browned, 3 to 4 minutes per side. Repeat with remaining batter and blueberries.

By Say So Chef

M&M's® Granola Bars
Appetizer

M&M's® Granola Bars

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stir oats, milk chocolate pieces, flour, flax seed meal, brown sugar, and salt together in a large bowl. Make a well in the center of the oat mixture.
  3. 3 Whisk egg in a separate bowl until light and fluffy. Add honey, oil, and vanilla; whisk until well-combined. Pour egg mixture into the well in the oat mixture. Stir until evenly combined. Pour mixture into a 9x13-inch glass baking dish; pat down and spread the mixture flat, leaving at least 1-inch of space between the mixture and the sides of the dish.
  4. 4 Bake in the preheated oven until golden and set, about 25 minutes.

By Sarah

Vegan Waffles
Breakfast

Vegan Waffles

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat a waffle iron according to manufacturer's instructions.
  2. 2 Stir water and flax seed meal together in a bowl.
  3. 3 Blend oats in a blender into a flour-like consistency. Add flax seed mixture, soy milk, all-purpose flour, whole wheat flour, canola oil, baking powder, vanilla extract, agave nectar, and salt to oats; blend until batter is just mixed.
  4. 4 Ladle 1/2 cup batter into preheated waffle iron. Cook the waffles according to manufacturer's instructions until golden and crisp, about 5 minutes.

By Allrecipes Member

Almond "You Must Be Nuts!" Crackers
Appetizer American

Almond "You Must Be Nuts!" Crackers

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
  3. 3 Turn dough onto the prepared baking sheet. Place a second piece of parchment over the dough and use a rolling pin to roll it into a 1/16-inch-thick rectangle. Remove the top piece of parchment and cut the sides of dough to make an even rectangle. Add excess dough to corners or one end of the rectangle and re-roll to a uniform thickness.
  4. 4 Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
  5. 5 Bake in the preheated oven until the outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet, then break into squares.

By Poppa Bear

Carrot Cake Freezer Energy Balls
Appetizer

Carrot Cake Freezer Energy Balls

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Line a baking sheet with parchment paper and set aside.
  2. 2 Combine carrots, oats, flax meal, peanut butter, honey, walnuts, raisins, vanilla, cinnamon, ginger, and salt in a bowl. Beat with a hand mixer until well combined.
  3. 3 Roll mixture into 12 equal-sized balls and place on the baking sheet. Freeze until they hold their shape, at least 1 hour. Transfer to a freezer-safe container and store in the freezer.

By Yoly

Overnight Buckwheat Oats
Breakfast

Overnight Buckwheat Oats

4.0

Prep
5 min
Cook
1 min
Total
486 min

Instructions

  1. 1 Combine buckwheat, chia seeds, 1 1/2 teaspoons coconut, flax seed meal, cinnamon, and vanilla powder in a jar; stir until well mixed. Stir in milk; cover. Place in the refrigerator, 8 hours to overnight.
  2. 2 Stir buckwheat mixture. Heat in the microwave for 30 seconds. Stir in mixed berries, remaining coconut, and agave.

By Buckwheat Queen

Breakfast Brownies
Breakfast

Breakfast Brownies

4.2

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x10-inch baking pan.
  2. 2 Mix oats, brown sugar, flax seed meal, flour, baking powder, cinnamon, and salt together in a bowl. Mix banana, rice milk, egg, and vanilla extract together in a separate bowl. Pour banana mixture into flour mixture; stir to combine. Pour batter into the prepared baking pan.
  3. 3 Bake brownies in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cover pan with a towel to hold in moisture and cool brownies for at least 5 minutes before serving.

By DARIEN1

T's Peanut Butter Balls
Snack

T's Peanut Butter Balls

5.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat peanut butter in a bowl of a stand mixer on low speed until creamy. Add coconut oil, agave nectar, sea salt, flax seed, hempseed, rolled oats, dark chocolate chips, and pecan pieces respectively, beating dough well after each addition.
  2. 2 Scoop dough into smalls balls onto a plate. Chill in the refrigerator until set, at least 30 minutes.

By Missty

Protein-Packed Vegan Pancakes
Breakfast

Protein-Packed Vegan Pancakes

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
  2. 2 Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
  3. 3 Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

By Ellie

Healthy Apple Spice Baked Oatmeal
Breakfast

Healthy Apple Spice Baked Oatmeal

4.1

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. 2 Mix almond milk, applesauce, apple, raisins, pecans, flax meal, eggs, brown sugar, cinnamon, and nutmeg together in a bowl; stir in oats until well mixed. Let sit for 5 minutes. Scoop mixture into the prepared muffin cups using an ice cream scoop.
  3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Let oatmeal sit in muffin tin for 5 minutes before transferring to a wire rack to cool completely.

By alishann

Waffles and Bacon Frozen Custard
Dessert

Waffles and Bacon Frozen Custard

5.0

Prep
20 min
Cook
91 min
Total
651 min

Instructions

  1. 1 Place butter in a pot over medium heat; cook and stir until mostly melted, 1 to 2 minutes. Add flax meal and cinnamon; cook and stir until butter becomes a deep toasty brown, about 3 to 5 minutes. Pour browned butter into a large heat-resistent bowl.
  2. 2 Mix half-and-half, milk, white sugar, brown sugar, and vanilla extract together in a pot over medium-high heat. As the mixture approaches a boil, scoop out 1/4 cup and whisk it with egg yolks in a bowl. Repeat this 3 or 4 times until egg mixture is almost doubled in volume. Stir egg mixture into milk mixture; simmer until custard begins to thicken, about 2 minutes.
  3. 3 Pour custard through a strainer into the bowl with browned butter; stir until butter is incorporated. Cover bowl and refrigerate until completely cooled, 6 hours to overnight.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  5. 5 Mix brown sugar and 1 tablespoon maple syrup together in a small bowl.
  6. 6 Place bacon on the wire rack on the baking sheet.
  7. 7 Bake in the preheated oven for 10 minutes. Flip bacon and cook until about 2/3 cooked, 5 to 10 minutes more. Flip bacon again and baste the tops with brown sugar-syrup mixture; bake for 5 minutes. Flip bacon and baste the other side; bake for 5 minutes. Continue this process until bacon is crisp and coating has candied and all the brown sugar-syrup mixture is used, 5 to 10 minutes more.
  8. 8 Turn off oven and sprinkle sea salt over both sides of bacon; let sit for a few minutes in the oven. Chop bacon into bite-size pieces.
  9. 9 Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper. Drizzle 1 1/2 teaspoons maple syrup over the parchment paper, keeping the drops dime-size or smaller.
  10. 10 Bake in the preheated oven until drops are bubbling and height of each drop is less than half of it was in the beginning, about 1 hour. Cool on baking sheet until stiff yet slightly sticky.
  11. 11 Stir chilled custard and pour into ice cream maker; start churning. Start adding bacon bits, a few at a time, to churning custard about halfway through. Once the custard is getting thicker, add the syrup drops, 1 or 2 at a time to ensure they are evenly dispersed. Continue churning until custard is thick. Transfer to a freezer-safe container and freeze until it sets, 2 to 4 hours.

By Shlemar

Healthier Fresh Strawberry Muffins

Healthier Fresh Strawberry Muffins

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
  2. 2 Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries.
  3. 3 Fill the prepared muffin tins evenly with batter, about 3/4 full.
  4. 4 Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.

By skyegirl1999

Cocoa-Coconut Granola Bars
Appetizer

Cocoa-Coconut Granola Bars

4.8

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  2. 2 Spread rolled oats, flax seed meal, sliced almonds, shredded coconut, and chia seeds onto a baking sheet.
  3. 3 Toast oats mixture in preheated oven, stirring every 5 minutes, until lightly toasted, about 15 minutes.
  4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
  5. 5 Combine honey, brown sugar, coconut oil, vanilla extract, coconut extract, ground cinnamon, and salt together in a saucepan over medium-low heat; cook and stir until the sugar is completely dissolved, about 3 minutes. Stir cocoa powder into the honey mixture until dissolved.
  6. 6 Mix toasted oat mixture and the honey mixture in a large bowl and stir until the dry ingredients are coated; spread into the prepared baking dish and press into an even layer.
  7. 7 Bake in preheated oven until golden brown, 18 to 20 minutes.
  8. 8 Cool bars in pan for 10 minutes, immediately cut into squares, and remove from pan.

By Jessica

Butter-Free Peanut Butter Cupcakes
Dessert

Butter-Free Peanut Butter Cupcakes

4.6

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups. Combine the soy milk and vinegar in a measuring cup. Let stand for about 5 minutes to thicken.
  2. 2 In a large bowl, stir together the peanut butter, oil, sugar, honey, vanilla and flaxseed meal. Mix in the soymilk. Combine the flour, baking powder, baking soda and salt; stir into the batter just until blended. It is okay for the batter to be slightly lumpy. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

By Caiti Ann

Blueberry Pie with Flax and Almonds
Dessert

Blueberry Pie with Flax and Almonds

4.1

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
  3. 3 Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
  4. 4 To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
  5. 5 Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
  6. 6 Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

By Hungry yet

Pat's Baked Oatmeal

Pat's Baked Oatmeal

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix oats, eggs, blueberries, applesauce, brown sugar, skim milk, flax seed meal, wheat germ, baking powder, cinnamon, vanilla, and salt together in a large bowl; pour into a 9x13-inch baking dish.
  3. 3 Bake in preheated oven until the moisture is absorbed and the oats are tender, 25 to 32 minutes.

By Jill

Whole Grain Waffles
Breakfast

Whole Grain Waffles

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
  2. 2 Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

By Michelle Ramey