flax seed uses

Flax seed uses are featured prominently in my recipe collections, especially the dehydrated/crunchy snacks and breakfasts–as well as the good fats and whole-grain  chapters of 12 Steps.   Here’s a recipe my family likes that also features another food you know to be antioxidant-rich, blueberries. And coconut oil increases the absorption of EFAs in the flax by as much as 100 percent.   Enjoy!


Blueberry Flax Muffins

These are lightly sweetened, but if you are transitioning from refined baking products, you may wish to add another ½ cup of Sucanat.   The muffins will rise more and be lighter and more digestible if you soak the grains overnight as described in the instructions.

3 cups warm water

4 cups whole-wheat flour (finely ground soft white wheat is best)

2 eggs

½ cup yogurt or kefir (or whey)

1 cup Sucanat

2 tsp. vanilla

1/2 cup melted coconut oil

1 Tbsp. aluminum-free baking powder (reduce by half if you soak grains overnight)

1/2 cup flax seed, freshly ground

1 tsp. sea salt

2 1/2 cups fresh or frozen blueberries

Combine water, flours, flax, and yogurt.   Let sit, covered, overnight or all day (optional step to eliminate phytates and increase digestibility of wheat proteins).   Add all remaining ingredients and mix thoroughly.   Gently fold in blueberries.   Bake in lined or greased muffin tins, 2/3 full, for 23-25 minutes at 400 degrees.   Makes about 3 dozen muffins.

6 thoughts on “flax seed uses

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  1. This sounds like a very good recipe!!! I know that we can buy coconut oil from the link on your website, but do regular grocery stores sell coconut oil? or maybe health food stores?



  2. Yes, you can get coconut oil in the health food store (but not most grocery stores). Buy unrefined, virgin–but if you’ve not tried it before, you can get a small container to try at the health food store. It will just be expensive (a quart will cost almost as much as a gallon through that link on my site).


  3. In this recipe you are soaking the grains which have already been milled into flour. How does that compare to sprouting whole grains for use in baking?

    Also, I found Sucanat in the health food store but it cost about $1 for each cup. Is that reasonable or should I be looking for a better price?

  4. This is a Step 9 recipe, and the intro to that chapter talks about soaking grains to (a) reduce phytates, and (b) predigest proteins for better digestion. This is an optional step that you can skip if you want to. Sprouting accomplishes the same thing, but when you dehydrate or use sprouts raw, you’re also supplying enzymes that your body can use to digest other (cooked) food. So sprouting is even better than soaking milled grain IF you’re going to eat the grain without heating it over 116 degrees. (Milled grain will not “sprout,” of course.)

    Sucanat prices have gone WAY up in the past several months. I would look for a buying co-op, but it’s still not going to be cheap.

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