AMAZING Grape Breakfast Smoothie
PERPETUAL MUFFIN RECIPE
4 Cups All Bran (cereal)
2 Cups 100% Bran (cereal)
I mostly use bran flakes or raisin bran, smashed into a cup.
2 Cups Boiling water (pour over the cereal)
Stir until just blended:
5 Cups flour, 5 teaspoons baking soda, 2 Cups Sugar (Can substitute Honey)
1 Quart Buttermilk (remember you can sour milk by adding 1 T vinegar to each Cup of Milk)
4 Beaten eggs, 1 teaspoon salt, 2/3 C coconut oil, or other oil.
Refrigerate before using.
This is the full recipe & if you have lots of people eating these, then go ahead with the full
recipe. You can cut this recipe in half. It will keep in the refrigerator for a couple weeks
I add 1 cup coarsely chopped nuts, 1 C golden raisins & if available 1 C dried cranberries.
When ready to bake, without stirring the batter, fill the muffin tins nearly full.
Then put 1 serving of Flax Hull Lignans in the center of each muffin & stir gently with spoon.
Bake in oven of 350 degrees for 20 minutes or more. I then freeze what is not eaten that day.
Honey Mustard Flax Salad Dressing
- 1 cups extra-virgin olive oil
- 1/4 cup raw honey
- 1/4 cup Dijon mustard
- 6 Tablespoons raw apple cider vinegar
- 2 Tablespoons flax hull lignans
- 1/8 teaspoon sea salt (or to taste)
Place all of the ingredients in a blender and blend on high until well combined and the seeds are nicely ground up. Pour into a glass jar, put on a lid and refrigerate. Nutritious, easy, economical, and delicious!
FAT FREE Honey Mustard Flax Dressing:
- 2 tbsps Flax Hull Lignans
- 2 tbsps balsamic vinegar
- 1 tbsp water
- 1 garlic clove (crushed)
- 1 dash brown sugar
- 1 dash sea salt
Combine ingredients and enjoy!
Oven Fried Chicken with Flax
*Note: Frying or cooking Flax Hull Lignans does not harm the immune system building properties of Flax Hull Lignans.
1 beaten egg
3 Tbs. skim milk
1/2 cup Flax Hull Lignans
1/2 cup finely crushed unsalted crackers
1/4 tsp. black pepper
1 tbs. dried parsley flakes
1 tsp. paprika
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. seasoned salt
2 to 3-lbs of chicken pieces
2 tbs. melted butter
Preheat oven to 350° F. In small bowl, combine egg and milk. In shallow bowl or container, combine ground flax seeds, cracker crumbs, pepper, parsley, paprika, chili and garlic powders, and seasoned salt. Remove any skin from chicken, rinse and pat dry. Dip pieces into egg mixture and coat with crumbs. Place in greased 15 by 10 3/4-inch baking pan so pieces don’t touch. Drizzle with melted butter. Bake for 45 minutes until chicken is tender and not pink. Do not turn while cooking. Serves six.
Pistachio Dijon Dressing
1 1/4 cups water
1 cup raw pistachio nuts, unsalted
4 tablespoons lemon juice
2 tablespoons Flax Hull Lignans
4 teaspoons Mrs. Dash seasoning
2 teaspoons Dijon mustard
1 teaspoon Bragg Liquid Aminos or low sodium soy sauce
1/2 teaspoon garlic powder
4 deglet noor dates
Blend all ingredients in a high powered blender or food processor until smooth and creamy.
Flax Banana Fritters
- 6 ripe bananas
- 2 eggs, beaten
- 1/2 cup all-purpose flour + 3 Tablespoons Flax Hull Lignans
- 3 tablespoons vegetable oil
In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.