flaxseed

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie. Think of them like a healthyish muffin in bar form. Made with almond butter and flaxseed meal, they’re grain-free and packed full of protein.

Breakfast Blondies

unsalted butter,

nuts,

almond butter

maple syrup

Tbsp. flaxseed meal

vanilla extract

kosher salt

baking powder

eggs

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder to hot brown butter and whisk until smooth. Add eggs one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

Bake blondies until top is puffed and lightly browned and a tester inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

Remove blondies from pan using parchment overhang. Cut into squares.

Do Ahead: Blondies can be baked 3 days ahead. Store tightly wrapped in plastic at room temperature.

If you’re into the idea of savory oats, omit the sweetener. Once you have this base recipe ready, breakfast will no longer feel like a chore! Try our variations here, here, here, and here, then improvise some of your own.

Overnight Oats

oats

Greek yogurt

flaxseeds (optional)

wheat bran (optional)

milk

light agave syrup (optional)

Toppings

Combine oats, yogurt, flaxseeds (if using), wheat bran (if using), salt, and 1¼ cups nut milk in a medium bowl, re-sealable plastic quart container, or large measuring cup. If serving with a sweet topping, add agave syrup and stir to combine. Cover and chill overnight.

If desired, loosen mixture by stirring in a few more tablespoons of nut milk and let come to room temperature. Top as desired.

Do Ahead: Oats can be assembled 4 days ahead. Keep chilled.

5-ingredient grain-free, vegan, oil-free and paleo breakfast cookies made with 100% flax (no other flours or meals)! They are crispy, chewy, nutty, and made with ease in a muffin tin. A keto option is available, too!

100% Flax Breakfast Cookies {grain-free, vegan, oil-free, paleo, keto option}

(125 mL) unsweetened natural nut butter (e.g., almond, cashew, peanut)

(75 mL) nondairy milk (I used almond milk)

cinnamon

(80 g) flaxseed meal

(100 g) raisins (omit

Preheat the oven to 325°F (160°C). Grease or spray the cups of a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, combine the nut butter, maple syrup, milk, optional vanilla and cinnamon, until blended. Stir in the flaxseed meal and raisins until combined.

Evenly divide batter into prepared muffin cups.

Bake in preheated oven for 18 to 22 minutes, until golden brown, the surface of the cookies appears dry, and the centers feel just firm to the touch.

Let cool in pan on a wire rack for 10 minutes. Run knife around edges to loosen, then remove and place on rack to cool completely.

I had been wanting to make a healthy breakfast muffin or cookie that I could bake up once a week for an easy breakfast for me and a grab and go breakfast for hubby.  Anything to get him away from his little debbie addiction.  I'm post cancer treatment and my appetite is hit or miss but some of my meds have to be taken with food.  This and the no sugar slimfast are easy solutions to get something in my stomach.  I had everything I needed except raisins or nuts to add in...(other than the salted kind.) I had a bag of raw macadamia nuts that I snack on (oncologist suggested, they contain a cancer fighting vitamin) so I whipped that up in a mini food processor for the nut butter. Then I realized I had a bag of Coastal Berries trail mix from Costco, awesome stuff with dried berries and nuts and yogurt chips....so I used that as the add-ins.  Turned out absolutely awesome!

I forgot to add: I also didnt use maple syrup as I didn't have any...but I did have molasses.  Still very good and healthy.

where are the raisins in the recipe?
I´ve made it a couple of days ago and it turned out amazing. omited the chocolate

thank you for providing this recipe - can you put the rating stars at thr top? you are u rated on this I believe because it is so far down and less people clock no ratings

I just made these and thumbs up from everyone.  I love the simplicity of the ingredients.  Made it just as posted.  Perfect!  Thanks for sharing this very tasty healthy recipe.

Tastes great but wish was more crispy. Any suggestions?

I'm not on a low carb or keto diet, I was just trying to find a way to use up some flax meal in my fridge when i found this. I used almond butter and did a 50/50 mix of chocolate chips and dried berries and used skim milk. I may have under cooked them (my oven takes way to long to preheat) but the insides were soft and chewy and tasted just like cookie dough!! And I ate them without worrying about eating raw eggs :) They were so delicious!! I wish I had doubled the batch. Thanks so much for sharing this recipe!

Made these this morning and tried one, then had to have a second one because they were that good..    These are like the most moist muffins (try saying that 3 times) I have ever had.     I baked them for 20 minutes, maybe that wasn't long enough, but their good!

Hi Camilla, 
Thank you for sharing this recipe.  I have much more time on my hands these days and was looking for an eggless cookie. My niece was over when I made them the first time a few weeks ago, and asked for some for her birthday.  I forgot, after dinner she kept saying she was really looking forward to having the cookies.  When I realize I'd forgotten to make the cookies I whipped up a batch, they are so delicious, everyone here loves your recipe!  
I didn't have raisins, and only had peanut butter.  The first time I used cranberries, this time I used cherries. Both times I used nutty peanut butter.  They are quick and easy, and my new go to for snacks.  
I want to try a solar oven with these any suggestions?  Again thank you!

I’m so happy I made this recipe! This is so yummy and healthy.
Instead of maple syrup, I used Manuka honey and walnuts instead of raisins. My sister loved the cookies!!! She asked me for the recipe and made the cookies right away....:)  Thank you Camilla!

A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)

Breakfast Bars With Oats and Coconut

180 milliliters smooth almond butter, at room temperature

granulated sugar

73 grams light brown sugar

unsalted butter, softened,

egg, beaten,

egg white,

fine sea salt

vanilla paste

rolled oats

baking soda

28 grams unsweetened coconut flakes

cherries

poppy seeds

sunflower seeds

flax seeds

sesame seeds

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.

Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)

Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.

Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.

Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

These strawberry chocolate rolls are super soft and fluffy with no dairy! Their heart shape makes them perfect for giving on Valentine&#039;s Day or any occasion, plus they are vegan and nutritious.

Vegan Heart-Shaped Strawberry & Chocolate Rolls

white whole wheat flour (not regular whole wheat)

all purpose flour

oat milk (or any nondairy milk)

applesauce

avocado oil

active dry yeast (or 1 packet)

salt

flaxseed meal

cocoa powder

cane sugar

strawberries

lemon juice

In a large bowl, heat the milk until it is just warmer than room temperature–be sure it&#039;s not too hot. Mix in the maple syrup. Add the yeast and let it sit for 5-10 minutes until it &quot;blooms&quot; or activates and becomes bubbly/foamy.

Whisk in the applesauce, avocado oil, and flaxseed meal. Once fully combined, fold in the white whole wheat flour and 1 3/4 c of the all-purpose flour. Cover the bowl and set aside in a warm place to rise for an hour.

In the meantime, make the filling. For the chocolate filling, just mix the cane sugar, cocoa powder, and oil. For the strawberry filling, bring the strawberries, maple syrup and lemon juice to a boil then reduce to a simmer, until it reduces to the consistency of jam.

Once the dough is done rising it should be about double in size. Fold in another 1/2 c all-purpose flour, baking powder, and salt, then transfer to a floured surface. Use the remaining flour as needed (you may need more or less) to knead. Knead the dough for 5-10 minutes. Do NOT keep adding flour until the dough is dry; only add flour if it is really sticking to the counter/surface. Divide the dough in two.

Make sure the surface is well-floured so it doesn&#039;t stick, then roll each dough (make sure your rolling pin is floured too). Roll until it is about 1/2&quot; thick. Cut off the edges to make them super clean. You can use the scraps to make more later. This is optional, but it will result in the best-looking rolls. Spread the filling evenly throughout (chocolate on one, strawberry on the other). For the strawberry filling, spread the oil on the dough before adding the &quot;jam&quot;.

Prepare a sheet pan with parchment paper and set aside (you will need multiple rounds since they need room to spread). Preheat oven to 350 degrees Fahrenheit.

You can roll and cut the traditional way, but I find this method much easier and has a better-looking result: Cut the dough while it&#039;s flat, about 1&quot; thick slices. Roll each slice individually and transfer to the prepared pan. Combine one chocolate roll with one strawberry and pinch the ends together. Form into the shape of a heart--you want to exaggerate the shape because it will spread when it bakes.

Bake for about 8 minutes. While they&#039;re baking, make icing with  powdered sugar and a splash of plant milk. Serve warm with the icing or alone. If you aren&#039;t planning to finish them on the first or second day, freeze as soon as it cools, and microwave to reheat.

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

Crunchy Cashew-Sesame Bars

Nonstick vegetable oil spray

cashews

wheat bran

cardamom

coconut oil

Preheat oven to 350°. Coat 8x8” baking pan with vegetable oil spray; line with parchment, leaving overhang on all sides. Toast cashews, sesame seeds, and flaxseed in separate areas on a rimmed baking sheet, stirring occasionally (but not mixing), until golden brown, 10–12 minutes. Let cool. Set aside 2 Tbsp. sesame seeds and 1 Tbsp. flaxseed.

Process cashews and remaining seeds with wheat bran, salt, and cardamom in a food processor until mostly finely chopped. Place in a medium bowl.

Bring maple syrup and coconut oil to a boil in a small saucepan; cook, stirring, 1 minute. Pour over cashew mixture and stir to coat.

Press mixture firmly into prepared pan with wet hands (it will be sticky). Top with reserved seeds; press to adhere. Bake until golden brown, 25–30 minutes. Let cool, then cut into bars.

DO AHEAD: Bars can be made 2 weeks ahead. Store airtight at room temperature.

For those unfamiliar with 'nduja, it's a spicy Italian spreadable salami paste, and brings a great flavour to this recipe.

Alternatively, using the gluten-free pizza dough recipe, why not experiment with your own toppings?

Cavolo nero and 'nduja pizza

olive oil

garlic cloves, crushed

(240 grams) ricotta

(60 grams) finely grated pecorino

cavolo nero, thick stalks trimmed, blanched, refreshed

red chilli, halved lengthways

Sunflower sprouts and dried chilli flakes, to serve

(200 grams) gluten-free plain flour, plus extra to dust

(75 grams) gluten-free self-raising flour

tbs flaxseed meal (from health food shops and selected supermarkets)

(35 grams) potato flour

tsp (5 grams) dried yeast

tsp xanthan gum (from health food shops)

tsp apple cider vinegar

(250 milliliters) milk, warmed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy.

Breakfast Cookies

whole wheat flour

carrot

egg,

walnuts

plain Greek yogurt

½ cup virgin coconut oil, melted, cooled if solid

pumpkin seeds (pepitas)

golden raisins

flaxseeds

coconut flakes

Preheat oven to 375°. Whisk flour, cinnamon, salt, baking powder, and baking soda in a medium bowl.

Mix carrot, egg, walnuts, oats, yogurt, oil, pepitas, maple syrup, raisins, flaxseeds, and ¼ cup coconut flakes in a large bowl. Add dry ingredients and mix well to combine. Let sit 10 minutes at room temperature to thicken slightly. Transfer remaining 2 cups coconut flakes to a medium bowl.

Scoop scant ¼-cupfuls directly into  bowl of coconut flakes and toss gently to coat (dough will be sticky). Arrange coconut-coated dough on 2 large, parchment-lined baking sheets, spacing 2" apart. Flatten each ball slightly.

Bake cookies until coconut is golden and tops spring back when touched, 15–17 minutes. Let cool.

Do Ahead: Cookies can be made 4 days ahead. Store in an airtight container at room temperature.

A vegan’s delight, with a gentle bonus buzz from the matcha.

The Greenest Smoothie

frozen,

pineapple

fresh parsley, spinach, or kale leaves

almond milk

flaxseed oil

agave syrup (nectar)

matcha (green tea powder)

ginger

available

Purée banana, pineapple, parsley, almond milk, almond butter, flaxseed oil, agave, matcha, and ginger in a blender. Sweeten with more agave, if desired.

If you want to make this buckwheat waffles recipe without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Gluten-Free Chocolate Buckwheat Waffles

ricotta

buckwheat flour

eggs, room temperature

buttermilk

½ cup virgin coconut oil, melted

¼ cup (packed) dark brown sugar

chocolate,

maple syrup (for serving)

If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.

Preheat oven to 300°. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12–15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.

Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.

Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.

Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.

Serve waffles topped with whipped ricotta, crumble, and maple syrup.

It sounded like an impossible assignment: a recipe for a from-scratch veggie burger that can go right from the mixing bowl onto the grill without falling apart? Lo and behold, we found a way.

Easiest-Ever Grilled Veggie Burgers

extra-virgin olive oil,

14-oz. block extra-firm tofu, drained

black beans,

mayonnaise (vegan, if you are vegan)

garlic cloves, finely grated

chili powder (make sure it’s salt-free)

Diamond Crystal

quinoa (we prefer red or black), cooled

cornstarch

Toasted buns, pickled onions, tomato, lettuce, pickles, and chipotle yogurt (for serving)

Prepare a grill for medium-high, direct heat. Clean and oil grate. Shred tofu using the large holes of a box grater. Firmly squeeze tofu in between paper towels to drain as much excess liquid as possible.

Heat 2 Tbsp. oil in a large nonstick skillet over medium. Cook tofu and beans, tossing occasionally, until beans look slightly dried out and their skins are darkened, 10–12 minutes.

Meanwhile, whisk almond butter and mayonnaise in a medium bowl until smooth. Whisk in garlic, chili powder, and salt. Add tofu-bean mixture and cooked quinoa and stir well to combine.

Stir flaxseed and ¼ cup cold water in a small bowl. Let sit until a thick paste forms, about 1 minute. Add to tofu-bean mixture along with cornstarch and stir well to combine.

Using oiled hands, form mixture into 8–10 patties about ½" thick (about a scant ¾ cup each). Grill until lightly charred around the edges, about 2 minutes. Turn carefully using a metal spatula to cleanly lift off grate and grill until lightly charred on second side and warmed through, about 2 minutes more.

Place burgers on bottoms of buns. Pile high with pickled onions, tomato, lettuce, pickles, and chipotle yogurt. Close with top bun and serve.

Do Ahead: Patties can be formed 3 days ahead. Tightly wrap each in plastic and chill.

A simple homemade flaxseed milk recipe, packed with nutritional value and health benefits.

Homemade flaxseed milk

golden flaxseed/linseed

filtered water

Start by soaking the flaxseeds in fresh water overnight*. 

Sieve the soaked flaxseeds to remove the flaxseed gel**.

Rinse the flaxseeds well.

Add the flaxseed to a high-speed food processor/blender. Pour in the water and blend for a moment (ideally 10-20 seconds). If your blender is not very powerful, just keep on blending for a few minutes until the seeds have broken down.

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Top 24 flaxseed recipes from across the web

The most viewed flaxseed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Breakfast Blondies

Overnight Oats

100% Flax Breakfast Cookies {grain-...

Breakfast Bars With Oats and Coconu...

Vegan Heart-Shaped Strawberry & Cho...

Crunchy Cashew-Sesame Bars

Cavolo nero and 'nduja pizza

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The Greenest Smoothie

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Easiest-Ever Grilled Veggie Burgers

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Flaxseed–Chia Seed Pancakes with Ba...

Super-Seedy Gluten-Free Bread

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The most viewed flaxseed recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine