WHEAT SALAD TO DIE FOR
1 1/2 cups of Whole
Wheat Seed (washed and soaked in water overnight).
Preparation on next day:
Cover wheat with fresh water in saucepan, bring to boil
then simmer for 2 1/2 hours. Drain & cool. Wheat will
be a little chewy.
Add to Wheat:
8 oz cream cheese
- 6 tablespoons lemon juice
- 15 oz can drained crushed pineapple
- 2 x 3.4 oz pkts of Instant Coconut pudding
Add 1 cup of chopped walnuts and one 12 oz Cool Whip Topping.
Mix everything together and chill. Serves 6 to 8 people.
Try these recipes to make supertasty cookies and
muffins using ground
ORANGE BRAN FLAX MUFFINS
Fresh oranges give these muffins great flavor.
- 1 and 1/2 cups oat bran
- 1 cup brown suger
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup flaxseed,
- 1/2 cup canola oil
- 2 oranges, quartered and seeded
- 2 eggs
- 1 cup wheat bran
- 1 tsp baking soda
- 1 Tbsp baking powder
- 1 1/2 cup golden raisins
- 1/2 tsp salt
1. Preheat oven to 375 F. Line two 12-cup muffin pans with
paper liners, or coat the pans with cooking spray. In a
large bowl, combine oat bran, flour, flaxseed, wheat bran,
baking powder, and salt. Set aside.
2. In a blender or food processor, combine oranges, brown
suger, buttermilk, oil, eggs, and baking soda. Blend well.
3. Pour orange mixture into dry ingredients. Mix until well
blended. Stir in raisins.
4. Divide batter evenly among muffin cups. Bake for 18 to
20 minutes, or until a toothpick inserted in the center
comes out clean. Cool in the pans for 5 minutes before removing
to a cooling rack.
Makes 24 muffins
Per muffin: 186 cal, 4 g pro, 30 g carb, 8 g fat, 1 g sat
fat, 18 mg chol, 3 g fiber, 140 mg sodium, 4 g flaxseed
Note: We know this muffin is higher in fat than what
we usually recommend. However, nearly half the fat is alpha-linolenic
acid, the plant version of omega-3, which is sorely missing
in most diets. We think it's worth finding room for this
muffin in your daily low-fat plan.
NO-BAKE FLAX SNACKS
- 3/4 cup ground
- 3 Tbsp oat flour
- 1 and 1/2 tsp cinnamon
- 1 and 1/2 tsp cloves
- 2 Tbsp peanut butter
- 1/2 cup rice syrup
- powdered suger (optional)
1. Combine first four ingredients in a small mixing bowl.
2. Add peanut butter and rice syrup and knead mixture thoroughly
3. Tear pieces off, and roll them between your hands into
4. Place balls on waxed paper. Dust very lightly with powdered
suger, if desired.
5. Serve immediately, or chill for future use.
Makes about 24 1" balls.
Per ball: 50 cal, 1 g pro, 7 g carb, 2 g fat, 0.5 g sat.
fat, 1 g fiber, 8 mg sodium, 4 g flaxseed.
MORE FLAXSEED RECIPES
More flaxseed reciped available at SaskFlax.