FOR THE LOVE OF FLAX

I have a thing for flax seed...you might call it a love affair, that's been  on going  for well over five years...and the power of my attraction for flax, unlike most love affairs,  has not waned over time. I don't keep my liaison a secret, engaging in it openly, and I'm willing to share with anyone, even the hubby. And it's true what they claim, that  in matters of love, size doesn't really matter, because this tiny little seed is powerful. It is one of the biggest nutrient payloads on the planet, and while it's not a  grain, it has a similar vitamin and mineral profile to grains... but has way more antioxidants, and Omega-3 fatty acids than grains. As a bonus, the flax seed is very low in carbohydrates making it ideal for people who limit their intake of starches and sugars. Its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied. What's not to love?

I start off every day with a heaping teaspoon of ground flax seed sprinkled on my yogurt, along with a spoonful of All Bran cereal and a helping of fruit. " Fiber-ing-up" in the morning is a good way to warn off feeling hungry before lunch. I also throw some ground flax seed in most of my baking, sprinkle it on salads or add it to smoothies. With my family history of colon cancer, the more fiber the better...it gets things moving to really clean out the pipes!

I made these two muffin recipes on the weekend, each containing a whole cup of ground flax seed, and they turned out wonderfully. While most "healthy" muffins tend to be a little on the heavy side, these were amazingly light and airy.

CRANBERRY FLAX MUFFINS

    1 cup (250 ml) flax seeds
    1 cup (250 ml) all purpose flour
    1 cup (250 ml) whole wheat flour
    1 cup (250 ml) natural bran (I used Natural Wheat Germ)
    1 tbsp (15 ml) baking powder
    1 tsp (5 ml) baking soda
    1 tsp (5 ml) cinnamon
    1/2 tsp (2 ml) salt
    2 eggs
    1-1/2 cups (375 ml) buttermilk (I used regular milk)
    1 cup (250 ml) packed brown sugar
    1/3 cup (75 ml) vegetable oil
    1-1/2 cups (375 ml) dried cranberries (I used frozen cranberries)

Set aside 2 tbsp (25 ml) of the flaxseeds. In food processor, finely grind remaining flaxseeds; transfer to large bowl. Add all-purpose flour, whole wheat flour, natural bran, baking powder, baking soda, cinnamon and salt ; whisk to combine.

In separate bowl, whisk together eggs, buttermilk, sugar and oil; pour over dry ingredients. Sprinkle with cranberries; stir just until combined.

Spoon into 12 greased or paper-lined muffin cups; sprinkle with reserved flaxseeds. Bake in centre of 375°F (190°C) oven until tops are firm to the touch, 20 minutes. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely.

 ORANGE BRAN FLAX MUFFINS

(Whole oranges give these muffins a wonderful flavour)
1 ½ cups (375 ml)  oat bran  (I used chickpea flour) 
1 cup (250 ml) all-purpose flour   
1 cup (250 ml) ground flax seed   
1 cup (250 ml) natural bran   (I used Natural Wheat Germ) 
1 tbsp (15 ml)  baking powder   
 ½ tsp (2 ml)  salt   
2   whole oranges  (peeled, quartered, seeded)
1 cup (250 ml)  brown sugar   
1 cup (250 ml) buttermilk (I used regular milk)
½ cup (125 ml ) canola oil    
2     eggs    
1 tsp (5 ml) baking soda   
1 ½ cups (375 ml)  raisins - optional


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.


Enjoy!