APPETIZERS

Flax Seed Crackers - Easy and delicious

50 mL	flax seed	1/4 cup
50 mL	ground flax seed	1/4 cup
375 mL	all-purpose flour	1-½ cups
2 mL	baking powder	½ tsp
2 mL	salt	½ tsp
20 mL	margarine or butter, softened	4 tsp
125 mL	skim milk	½ cup

• In a bowl of a stand-up mixer, add flax seed, ground flax, flour, baking powder, salt and margarine or butter. With the paddle attachment, mix on low speed until the mixture resembles a coarse meal.
• Stir in milk and mix until mixture forms a soft dough. (You can also mix the dough by hand.)
• Wrap dough in plastic wrap and chill 10 minutes.
• Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin to a rectangle 2 mm (1/16 inch) thick. Cut into 6 cm (2-½ inch) squares.
• Transfer to an ungreased baking sheet.
• Repeat with the remainder of the dough.
• Preheat oven to 160° C (325° F).
• Bake 20 minutes until crisp and golden.

SOUPS

Orzo, Lentil and Flax Soup - A tasty soup that will become a family favorite

50 mL	butter	1/4 cup
1 medium	onion, finely chopped	1
1 medium	carrot, finely chopped	1
1	celery stalk, finely chopped	1
0.5	green pepper, finely chopped	½
1.25 L	boiling water	5 cups
75 mL	low sodium chicken soup base	1/3 cup
10 mL	granulated garlic	2 tsp
1	bay leaf	1
10 mL	Worcestershire sauce	2 tsp
796 mL can	tomatoes with herbs and spices; break up tomatoes	28 oz
75 mL	orzo pasta or any small soup pasta	1/3 cup
75 mL	dried lentils, rinsed	1/3 cup
5 mL	granulated sugar	1 tsp
75 mL	flax seed	1/3 cup

• In a large pot, over medium to medium-low heat and melt butter.
• Add onion, carrot, celery and green pepper. Gently saute over medium-low heat for 20 minutes, stirring occasionally.
• Add boiling water, soup base, granulated garlic, bay leaf, Worcestershire sauce, tomatoes with juice, orzo and lentils. Stir.
• Slowly simmer for 1 hour with lid ajar, stirring occasionally until lentils are soft.
• Add sugar and flax seed. Stir and serve.

MAIN DISHES

Loaf - One of life’s simple pleasures... just like grandma’s!

Yield: 8 servings

Serving Size: 1 slice

 Flax Fried - Excellent as a light meal or a side dish... and kids like it!

• Rinse rice well in a sieve under cold running water. In a medium saucepan, bring water and salt to a boil, add rice, bring to a boil again, stirring with a fork. Reduce heat, cover, simmer slowly 20 minutes. Remove lid, allow steam to escape. Fluff rice with a fork. Cool, cover and place in refrigerator overnight.
• In a large non-stick skillet, over medium heat, heat canola oil.
• Add egg and fry until half cooked.
• Add rice, breaking up any lumps, stirring quickly to coat the rice.
• Reduce heat to medium low; add ham, vegetables and green onions.
• Cook, turning rice mixture gently but frequently, about 4 minutes.
• Add soy sauce, sesame oil and flax seed. Reduce heat to low, cover and cook 3 minutes.

*To toast flax seed, spread flax seeds in small metal pan. Bake at 180°C (350°F) for 3 to 5 minutes. Stir while toasting.

Yield: 6 servings.

Serving Size: 250 mL (1 cup)

Orange Bran Flax - Whole oranges give these muffins a wonderful flavor.

• In a large bowl, combine oat bran, flour, flax seed, bran, baking powder and salt. Set aside.
• In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.
• Pour orange mixture into dry ingredients. Mix until well blended.
• Stir in raisins.
• Fill paper lined muffin tins almost to the top.
• Bake in 190¡ C (375° F) oven for 18 to 20 minutes or until wooden pick inserted in center of muffin comes out clean.
• Cool in tins 5 minutes before removing to cooling rack.

*Flax seed may also be ground. Measure first, then grind or mill.
**For chocolate lovers, substitute white chocolate chips for raisins.

Yield: 18 muffins

Serving Size: 1 muffin

Two-hour - Simple and delicious... nothing beats fresh buns!

• In a bowl, mix yeast, 1 L (4 cups) flour and ground flax.
• In a large bowl, beat sugar, eggs and salt. Add water and stir.
• Add flour mixture to the liquid and beat until well blended.
• Add remaining flour and knead.
• Let rise 15 minutes.
• Punch down and let rise again 15 minutes.
• Punch down and form into buns.
• Place on greased baking sheet allowing 5 cm (2 inches) between buns.
• Let rise one hour.
• Preheat oven to 180°C (350°F).
• Bake 20 minutes. Remove and cool on a rack.

Yield: 4 dozen 10 cm (4 inch) buns

Serving Size: 1 bun

Farmland Flax - A popular cookie that everyone loves.

Yield: 108 cookies (5 cm/2 inches)

Serving Size: 2 cookies