Sentences with phrase «flax seeds too»

I'm making this tonight to have for my early breakfast tomorrow morning I'm adding some flax seeds too because I love them in oatmeal.

Oh, and the walnuts and the flax seeds too!

I'd rather make these than the regular pancakes with the grounded flax seeds too.

You could sub in ground flax seeds too if you have that.

At the recommend daily intake of about 1 to 2 tablespoons, approximately 5 — 10 mg of hydrogen cyanide is released from flaxseed, which is well below the estimated acute toxic dose for an adult of 50 to 60 mg inorganic cyanide and below the 30 to 100 mg / d humans can routinely detoxify (Roseling 1994) Eating excessive amounts of flax seeds too quickly can cause mild digestive problems in some people.

And, inspired by making your coconut bread last week, I added left over coconut, and by then I was on a roll and added raisins and flax seed too.

Of course, I usually put a couple of scoops of ground flax seed too which adds a little protein as well.

I made my own almond meal and threw in some flax seed too.

Great way to use up some extra Flax seed too!

Not exact matches

It does have a bit more texture (I mean there's still bran and flax seed in there) but no ones ever complained that they are too gritty.

Creamy, hearty oats that sit overnight in the fridge with organic flax meal and chia seeds for omega - 3's and a nutty texture, classic gingerbread spices, plus just the teeniest pinch of real organic blackstrap molasses (a gingerbread MUST - have and great source of iron, calcium, and potassium), and finally, a touch of non-dairy milk all come together to create one incredible breakfast that is great for your heart, skin, and tummy too!

I liked the idea of the flax seed raita, too.

I topped it with extra flax seeds because I too love the nutty flavor of flax.

(affiliate links) In fact, keep your ground flax, walnuts (especially chopped), and ground chia (chia seeds are fine on the shelf) in the fridge too.

3 ripe bananas 1/3 c canola or grape seed oil 1/3 c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4 c brown sugar 1 c all purpose flour 1 c white whole wheat flour or standard whole wheat flour 1 tsp baking soda 1/2 tsp baking powder pinch of salt 1 c chopped walnuts - pecans would be fine too

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

I remember that flax seed is commonly used in baking too.

I've begun massaging flax seed oil into my scalp too.

What makes Plenti unique and alluringly convenient in my eyes is that it comes pre-packed with loads of the «good stuff» including strained Greek yogurt, fruit, whole grain oats, flax and seeds — all the stuff I love to stir into my plain Greek yogurt but am often too tired or too low on pantry and fridge food to do so!

I prefer Naturally Nutty brand — I'm not usually a flavored peanut butter kinda guy but they have some darn good flavors (plain too) and they add hemp and flax seed and the resulting texture is very similar to Naturally More but doesn't need refrigeration!

You may have heard of a «flax egg» too, where flax seeds are exposed to water, then added to the recipe.

This range had other flavours too, a flax seed and soya one looked nice too, but the blue chips go perfectly with this dip.

Flax seed, too, is a hydrocolloidal ingredient well - suited for gluten - free pasta.

Or you can use the brown flax seeds, and they're nice too, but they'll give you a little brown fleck in your baked product.

Here's how to make a green smoothie of your own: 2 cups almond milk (soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.

The bananas create a soft, gooey consistency that is held together with the flax seeds, but there are enough flax seeds to give this some structure, too.

1 scoop Pure Food Cacao Protein Powder 1/2 cup frozen organic berries 1 T organic chia seeds (flax, hemp, or pumpkin work too) Handful of ice 2 cups of water (or almond or coconut milk)

2 tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2 tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated apple (I tried to process it into sauce but it was too little apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water

ground flax seed 6 tablespoons water 1 cup whole wheat pastry flour (all - purpose flour works, too) 1 cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup high - oleic safflower oil or extra-virgin olive oil 1/2 cup fresh or frozen corn kernels (optional)

Flax Seeds: it's best to grind flax seeds since the nutrients are inside the seeds and they are too slippery to chew thorougFlax Seeds: it's best to grind flax seeds since the nutrients are inside the seeds and they are too slippery to chew thorouSeeds: it's best to grind flax seeds since the nutrients are inside the seeds and they are too slippery to chew thorougflax seeds since the nutrients are inside the seeds and they are too slippery to chew thorouseeds since the nutrients are inside the seeds and they are too slippery to chew thorouseeds and they are too slippery to chew thoroughly.

I guess I would be curious about flax too, as I have both of those in whole seed format.

I already use chia seeds and flax in all my breads too.

For example, I have been in love with using chia seeds (one tablespoon ground flax seeds + three tablespoons of water), and that works well too.

I wanted to believe you could bake healthy, delicious breads relying only on the natural qualities of flours and things like flax seeds and chia (I still believe this too).

I did add ground flax and chia seeds too!

I've been looking for a use for a bag of flax seed flour that I bought that's too coarse for baking.

It seemed too watery (I think I had a bit too much beets) so at the last minute I threw some more flax seed in to help bind it all together.

It might have something to do with my omitting the pineapple, used flax seeds instead of hemp seeds and omitted the sunflower seeds too.

You've never heard of someone becoming unhealthy or over weight from eating too many avocados or flax seeds, have you???

The problem is it's so much easier to get Omega - 6 (nuts, seeds, cereals, out - of - the - box snacks...) than the not quite as easy to find Omega - 3 (flax, salmon, walnuts...) so we end up out of balance with way too much inflammation than our bodies really need to stay healthy.

I grind golden flax seeds and add small amounts to many things that tend to be too soft.

Ensure to grind whole flax as whole flax seed on it's own is too slippery and will bypass digestion if left in that form.

Sometimes I would use ground flax seeds to switch up the flavour too.

Do I use too little flax seed?

Also, if you add too much «salsa juice» and the dip is too runny for your taste, add a tablespoon of ground flax seeds and let it sit for a minute.

Golden flax seeds will work too, if that's what you have on hand.

-- 2 ripe bananas, peeled — 2 cups hazelnut milk (any other non-dairy milk can be used)-- 4 tablespoons cashew butter — 2 tablespoons pea protein powder — 2 tablespoons flax seeds — 1 tablespoon lucuma powder — 1 small handful kale, leaves removed and torn into small pieces (spinach and Swiss chard can be used too)-- 1 vanilla bean, split and seeded

Combine the rest of the dry ingredients and spices, then fold in the wet ingredients, including the seed water (AKA the flax egg — I know, yum) Add an extra splash of coconut milk if the batter seems too thick to pour.

We did quite a bit of substituting, no agave nectar in Finland, soy yoghurt is too pricey and we didn't have flax seeds either, so we substituted water, orange juice (because I wanted some orange there), a little more apple sauce, a few tablespoons of soy flour and a bit more sugar.

I subbed chia seeds with ground flax seeds just because where I live chia seeds are WAY too pricey.