Sentences with phrase «about ground flax»

Not exact matches

3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped

I pretty much follow the recipe, however I give it the California twist of about 1/4 C oat bran and 1/4 C ground flax seed.

I know sometimes it can be a pain to find ground flax seeds (I linked to some in the recipe), but I really think they help baked goods have the traditional texture, and they give good Omega 3's — so it helps me feel better about that glaze.

Always buy flax seeds whole, grind them yourself with a coffee grinder if you're using them ground and store them in an airtight container in your freezer where they will keep for about a year.

To answer your question about chia seeds, you can use them the same way you use flax, except you need much less chia: I use one teaspoon (5 ml) chia per 1 tablespoon (15 ml) water; let sit, then add as you would ground flax & water.

So I wouldn't worry about going vegan — subbing ground flax for eggs here.

Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flakes

I omitted the cinnamon and only used about a 1/4 tsp honey, since I wanted to use it for my husband's lunches and I used ground flax meal in boiling water instead of the xanthan gum and the bread was perfect!

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

2 cups Rice Flour 1 cup Tapioca Flour 1/2 cup Garbanzo Flour (plus about 4 Tablespoons for dusting) 1/4 cup ground golden flax seeds 2 teaspoons baking soda 2 Tablespoons vinegar 1 3/4 cups warm water 2 Tablespoons poppy seeds or sesame seeds 2 Tablespoons unsweetened nondairy milk or water.

What about regular white or whole wheat flour as opposed to the almond flour, or would you say to use the ground flax meal?

-1 1/4 cup milk of choice (I used unsweetened coconut)-1 / 2 cup canned pumpkin - about 1/4 of an avocado -1 T protein powder of choice (I used Sunwarrior vanilla)-2 medjool dates -1 T flax seeds (use 1 T ground flax seeds if you don't have a high speed blender)-1 t molasses - dash cinnamon - dash nutmeg

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

I added about a half a cup of soybean oil to make it crunchy as well as one cup of ground flax seeds and one cup of hulled hemp seeds.

In a small bowl, mix together ground flax and water and let stand for about 5 - 10 minutes until a sticky egg like mixture forms

I used about 4Tbs of ground flax seed and about 2Tbs of ground chia seeds to thicken up the batter.

1 Flax Egg (1 Tbsp Ground Flax Seed mixed with 2 Tbsp Non-Dairy Milk, let stand for about 5 minutes before mixing with the potatoes)

There are many research studies about the lignans, the outside of the see, of flax seed being up to 70 times more powerful than the excellent ground flax seed.

2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving

2 cups Rice Flour 1 cup Tapioca Flour 1/2 cup Garbanzo Flour (plus about 4 Tablespoons for dusting) 1/4 cup ground golden flax seeds 2 teaspoons baking soda 2 Tablespoons vinegar...

I had heard about them in several recipes before, and since I happened to have ground flax seeds in my freezer from some smoothies I made, it was perfect timing to try them.

Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the flour and wheat bran with just over 1 and 1/2 cups of my usual gf flour (1:1:1 of chickpea flour: arrowroot flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1 cup of mix) and they turned out fantastic!

350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small

How about for the eggs - 3T water to 1T ground flax?

Well one flax egg is usually about one tablespoon of ground flaxseed mixed with three tablespoons of water.

6 T. ground flax seeds, whisked vigorously with 1/2 c. water 2/3 cup canola oil 1/2 cup unsweetened applesauce 1 cup packed brown sugar 2 teaspoons vanilla 1 teaspoon lemon zest 2 1/2 cups grated zucchini, packed — about one big zucchini or 3 medium ones 3 cups whole wheat pastry flour (do not scoop the flour from the bag — spoon lightly into measuring spoon) 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup chopped pecans, toasted

Mix the apple cider and ground flax seed directly into the measuring cup and stir vigorously with a fork for about a minute.

Soak the ground flax seed in the water for about 10 minutes.

Most recently, I mixed in some ground flax seed that I had leftover (about 1 tbsp.)

Use finely ground flax seed and soak in water for about twenty minutes, until gooey.

I used half ground flax and half ground chia; added about a tsp.

Excellent recipe — doubled the apples, added a banana and about a quarter cup of ground Chia / flax plus decreased sugar by a quarter cup.

So I'd just say to try to get it into them and don't worry about overdosing, but don't be surprised if the baby won't eat enough applesauce to get in all the ground flax seed.

One thing I have noticed is, one tablespoon of flax seeds equals about two tablespoons of ground up flax.

I made these today: extremely careful about weighing the ingredients, ground the daylights out of the flax and psyllium in my coffee grinder, used a total of 1cup of EggBeaters real egg whites (in the carton; I warmed them slightly in the microwave before adding to the dry ingredients) and used the boiling water method.

As I got older and more intentional about what I was putting in my body I started experimenting with loaded bowls of oatmeal - I would cram these bowls full of ground flax / chia, hemp seeds, nut butters, goji berries, fresh fruit, berries and superfoods.

Soak the ground flax seed in the water for about 10 minutes.

I like Nuzest, ground flax seeds, chia seeds, nuts, nut butter (I use about 1 1/2 teaspoon almond butter), pomegranate seeds for topping

I made these yesterday using gluten - free oats ground to make oat flour, cooked quinoa instead of quinoa flakes, 1 egg instead of the flax egg, greek plain fat free yogurt instead of the coconut yogurt, regular sugar instead of coconut sugar, and added about 1/4 cup flax meal.

I'm not even sure sprouting would be efficient for flax, I've had a bar with sprouted flax seeds and the seeds were still very hard, I'd be surprised if they were soft enough for the body to break down, but either way, ground flax is definitely going to give you the best bioavailability — I would be worried about losing some of their benefits through soaking.

Ground chia seeds and psyllium husks are the closest substitute but the conversion would be different (I would guess about 1 tablespoon per 1/4 -1 / 3 cup of flax).

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Combine the ground flax and the water in a small bowl and place in the refrigerator to chill for about 10 minutes.

My Swedish friends and family members are extremely concerned about me eating ground flax seeds — The Livsmedelsverket (kind of like the Swedish FDA) has said that flax contains cyanide — especially when ground up — and they recommend to avoid it.

I only use about a teaspoon of each ground flax and chia.

I find that taking freshly ground flax seed, about 1 tablespoon in a small amount of fresh juice or water daily really helps me a lot, and also drinking lots of water.

How about a daily intake of flax seed, freshly ground, one to two table spoons, as a plant based resource of omega fatty acids, which are essential to the body.

I am really excited about using the garlic and onions and the cruciferous vegetables, and have been grinding whole flax seeds and eating them 2 - 3 times a day in my juiced drinks.

Each day I am taking Omega - 3 450 mg EPA / DHA from Microalgae, about 2tbsp of ground organic flax, about 1/2 cup of mixed nuts, and most days I am eating avacado.

When I decided to drop grains from my diet, I added a daily flax muffin, made with about 1/4 cup of ground flax.