flaxseed meal

These nutty, chocolaty treats are perfect for anyone who’s lactating—and just as delicious for everyone else.

Lactation Cookies

⅔ cup (83 g) all-purpose flour

(35 g) brewer’s yeast

(26 g) flaxseed meal

cinnamon

baking soda

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

½ cup (1 stick) unsalted butter

(100 g) granulated sugar

(packed; 100 g) light brown sugar

vanilla extract

(120 g) old-fashioned oats

figs, chopped, or raisins

coconut

Tbsp. sliced almonds

Flaky sea salt

These chewy, chocolaty marvels are delicious, whether you’re a first-time nursing mother or simply someone who never met an oatmeal chocolate chip cookie they didn't like. Loosely inspired by the lactation cookie recipe that got author Jessamine Chan through her first month as a new mom, this version features three key ingredients (a.k.a galactagogues) reputed to increase milk supply: flaxseed meal, rolled oats, and brewer’s yeast. While brewer’s yeast has a bitter edge on its own, it melds seamlessly into each bite thanks to cinnamon, dark chocolate chips or chunks, shredded coconut, and dried figs.
While few medical studies exist to support the claim that eating lactation cookies can increase breast milk supply, there is anecdotal evidence. The protein, b vitamins, iron, and other nutrients in these delicious cookies may improve a nursing mom's overall well-being, while knowing that she has something satiating to eat whenever hunger strikes can ease her mind. For optimal breast milk production, anecdotal evidence suggests eating one cookie about an hour before breastfeeding or pumping is most effective, 2 to 3 cookies per day.

Bon Appétit

Place racks in upper and lower thirds of oven and preheat to 325°. Whisk flour, brewer’s yeast, flaxseed meal, cinnamon, baking soda, and kosher salt in a medium bowl to combine.

Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in another medium bowl until combined and creamy, about 1 minute. Add egg and vanilla extract and beat until incorporated and smooth, about 30 seconds. Add dry ingredients and mix on low speed until just combined, about 15 seconds. Add oats, figs, coconut, and 5 oz. chocolate and mix just until evenly distributed. Cover bowl and chill dough 30 minutes.

Using a #16 cookie scoop (about ¼ cup), portion out cookies and divide between 2 parchment-lined baking sheets, spacing 3" apart. (Do not flatten; cookies will spread as they bake.) Press almonds and remaining 1 oz. chocolate into cookies, dividing evenly; sprinkle with sea salt.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are firm and golden brown but centers are still soft, 18–22 minutes. Let cookies cool on baking sheets at least 15 minutes before eating.
Do ahead: Cookie dough can be made and portioned 3 months ahead; freeze on baking sheets until solid, then tightly wrap. Bake frozen cookies about 2 minutes longer than in recipe. Cookies can be baked 1 week ahead; store in an airtight container at room temperature.

If you want to make and eat this bread the same day, sub old-fashioned oats (not quick-cooking) for the steel-cut and skip the soaking. You’ll also need an extra cup of buttermilk.

Super-Seedy Gluten-Free Bread

¾ cup steel-cut oats

teff flour

flaxseeds

raw sunflower seeds

½ cup roasted, unsalted almonds,

½ cup roasted, unsalted pumpkin seeds (pepitas)

walnuts,

flaxseed meal (or grind ¼ cup flaxseeds in a spice mill)

whole psyllium husks

chia seeds

Diamond Crystal or 1¾ teaspoons Morton kosher salt

maple syrup

dry yeast

olive oil

Mix oats and 1 cup buttermilk in a small bowl. Chill overnight to rehydrate oats.

Whisk teff flour, flaxseeds, sunflower seeds, almonds, pepitas, walnuts, flaxseed meal, psyllium husks, chia seeds, and salt in a large bowl.

Combine maple syrup and 1 cup warm (not hot, ideally about 100°) water in a small bowl. Sprinkle yeast over and let stand until yeast is beginning to foam and smells bready (if it doesn’t foam after 10 minutes, get new yeast). Stir into dry ingredients along with oil and remaining ¼ cup buttermilk. Add rehydrated oats and stir until combined (if using old-fashioned oats, add them along with 1 cup buttermilk).

Cover bowl with plastic wrap and let rise in a warm spot until dough has puffed slightly (it won’t rise like non-gluten-free dough, but if you poke your finger into it, it should feel less dense than before) and there may be some subtle cracks across surface of dough, 1¼–1½ hours.

Stir dough gently to deflate, then transfer to an 8x5" loaf pan (dough should reach to about the top of pan and this is fine!). Cover with plastic wrap and let dough rise again until domed slightly, 1–1¼ hours.

Preheat oven to 350°. Bake bread until top is dark brown and springs back when pressed and an instant-read thermometer inserted into the center registers 190°, 60–75 minutes. Let cool in pan slightly before slicing.

Do Ahead: Bread can be made 2 days ahead. Let cool, then wrap in plastic and chill, or freeze up to 2 months.

A quick, simple DIY (with 4 methods) for how to grind flaxseed for flaxseed meal, which can be used to boost the nutritional value of meals and for gluten-free &amp; vegan baking!

How To Grind Flaxseed (Flaxseed Meal)

flaxseed (golden

The coffee grinder* is perfect for grinding small quantities of flaxseed, for immediate use. Begin by adding the seeds to the coffee or spice grinder **

Turn it on  (or, if using manually, then begin to grind) and the seeds will be fully ground within a few seconds and slightly longer when using a manual grinder. Don&#039;t &quot;blend&quot; for too long or it will become hot and turn into a &#039;butter&#039;.

The Coffee Grinder/ Spice Grinder method:

When using a blender or food processor, you&#039;ll need to grind at least 1 cup of flaxseed - otherwise it just doesn&#039;t work very well.

Place the flaxseed into the blender or food processor and blend until the flax is ground to your desired consistency. This can take several minutes as I like to blend in 20-30 second increments then stop and shake the machine and blend again.

The Blender/Food Processor Method:

If you have none of the above tools then you could also grind the flaxseed using a mortar and pestle. This is  best for smaller amounts - 1 tbsp at a time.

Place your seeds in the mortar and use the pestle to grind the seeds into the side of the mortar, crushing them. This will take a while and you won&#039;t get a super fine consistency - however, it does work.

Mortar &amp; Pestle Method:

Once ground, flaxseed are susceptible to going rancid fairly quickly due to the oils being sensitive to the heat and sunlight. I would usually suggest that you only make small batches anyway. However, if you do have any extra left over then store these in an airtight container in the fridge for up to 4 weeks (unfortunately, it can vary) or in the freezer for a few months.

To Store The Ground Seeds: (see more in notes)

https://content.jwplatform.com/videos/zzWWvl4Q.mp4

This is a simple tutorial on how to grind flaxseed. There are four methods to choose from and the flaxseed meal can be used to boost the nutritional value of meals and for gluten-free & vegan baking!

My 2 ingredient millet naan bread is the simple and so delicious bread you need to make! It only requires TWO ingredients and TWO minutes of your time (start to finish), plus it is gluten-free, lectin-free, oil-free and vegan.

2 Ingredient Millet Naan (Oil-free, Gluten-free)

millet flour

flaxseed meal ((I prefer golden flaxseed meal))

water ((I use filtered tap water))

Preheat

Place a nonstick skillet (preferably ceramic nonstick, or seasoned cast iron) over medium heat to preheat.

In a small bowl, stir together the millet flour, flaxseed meal, and an optional pinch of salt. Add the water, stirring until blended. Let sit for 15 to 20 seconds to thicken slightly.

Spread

Pour the batter into the center of the preheated skillet. Using the back of a spoon or small spatula, immediately spread the batter into an oval shape of even thickness (about 7x5 inches / 17.5x2 cm)

Cook

Increase the heat to medium high and cook the naan for about 45 to 60 seconds until the top side appears dry, a spatula is easily slid underneath, and there are some browned spots on the bottom side.

Flip

Slide a spatula underneath the naan and flip over. Cook for about 30 to 45 seconds longer until the other side is browned in multiple spots.

Cool.

Transfer naan to a cooling rack to cool slightly (or completely, if planning to store for later). Eat and enjoy!

Worked like a dream in my ceramic skillet! I devoured it and plan to make a batch of multiples tonight. Thank you!!!

Thank you for all of your recipes. This is pure genius, it comes out perfect. I have missed bread so much! I’ve already made this three times, it is going to be a staple.

Introducing the amazing super Easy Keto Flaxseed Wraps Recipe – you won&#x27;t believe how it is easy to prepare. Only one main ingredient is needed for this vegan, low carb, and gluten-free wrap – flaxseed tortillas. This simple flatbread has zero net carbs and is unbelievably simple to make. All you need is flax!

Easy Keto Flaxseed Wraps Recipe

Flaxseeds

Water

Tablespoon Garlic Powder

Salt

Prepare Ingredients

Prepare your ingredients for making the best and easiest tortilla recipe ever. Flax seeds can be dark or light, whichever you prefer. The only difference would be the shade of your wraps at the end. Water should be boiling for the flax to work. You could add salt, pepper, dry garlic, or spices for extra flavor

Grind the Flaxseeds

Place whole Golden seeds into the Magic Buller or Coffee Grinder and grind all of the seeds until you get a perfect grounded flour like consistency

Add Spices

Place the grounded Flaxseeds into a medium size mixing bowl and add garlic and salt

Boiling Water

Add boiling water into the bowl. The water needs to be boiling, otherwise, you will not get the smooth consistency and the dough would become clumpy.

Properly mix the dough until you achieve a beautiful consistency to be able to work easily with it.

Split the dough

With a knife or spatula, separate the dough into 6-8 pieces. it all depends on how thin and big you are able to make your Flaxseed Keto Wraps.

Roll

Either on a Parchment paper or nonstick silicone mat, start rolling the dough into a thin rounded shape. Try to roll it as thin as possible, but not entirely thin, otherwise, you will not be able to lift the wrap from the silicone mat.

Shape the Keto Wraps

Cut a parchment paper into smaller squares. You will need this for placing the wraps on it for easier handling

Lift and roll

With a round bowl or a plate, press onto the rolled wrap to get ever and precise shape.

Prepare to cook

Using a long knife or spatula, slowly get the wraps onto already precut Parchment Paper. Please see the video for better instruction. Preheat the pan on a medium high

Cook the Flaxseed Keto Wraps

Once you have all of the Flaxseed Keto Wraps ready, start with roasting them on a pan. You can use few drops of oil if you do not have a nonstick pan. Cook each side of the Wrap for about a minute, pressing gently from time to time. Once you see, they are done, place them on a plate and serve.

https://content.jwplatform.com/videos/vDGf9PJr.mp4

Introducing the amazing super Easy Keto Flaxseed Wraps Recipe – you won't believe how it is easy to prepare. Only one main ingredient is needed for this vegan, low carb, and gluten-free wrap – flaxseed tortillas. This simple flatbread has zero net carbs and is unbelievably simple to make. All you need is flax!

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Top 5 flaxseed meal recipes from across the web

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

Top Tags

Lactation Cookies

Super-Seedy Gluten-Free Bread

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2 Ingredient Millet Naan (Oil-free,...

Easy Keto Flaxseed Wraps Recipe

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