Flaxseed Recipes

Three Easy Ways to Eat More Flaxseed.

Apple & Cinnamon Flax Overnight Oats

Serves 1

Ingredients:

• 40 g rolled oats

• 1 tablespoon ground flaxseed (can be increased to 2)

• ½ apple grated

• 150 ml milk or fortified plant milk

• 2 tablespoons Greek yoghurt or plant-based yoghurt

• ½ teaspoon cinnamon

• Small handful of walnuts or pumpkin seeds

• Honey or chicory-root syrup for sweetness if desired.

• Top with berries and nuts if liked

Method

1. Mix the oats, flaxseed, grated apple, milk, yoghurt and cinnamon in a jar or bowl. Add honey or chicory syrup to taste (if desired).

2. Cover and refrigerate overnight.

3. In the morning, stir well and add Greek yoghurt or plant based yoghurt.

4. Top with nuts, more seeds and fruit if liked.

   
   

Why I love it: overnight oats are so quick and easy and I love just grabbing a portion in the morning or sometimes as a snack! Its fibre rich with a decent amount of protein (around 15g). Adding a scoop of whey protein increases protein to over 30g.

Berry, Yoghurt & Flax

Serves 1

Ingredients

• 150–200 g Greek yoghurt or fortified plant-based yoghurt

• 1- 2 tablespoon ground flaxseed

• A handful of raspberries, blueberries or mixed berries

• 1-2 tablespoons of chopped nuts, coconut (unsweetened) and seeds as desired

• ½ teaspoon cinnamon

• Optional 1 tablespoon oats

Method

1. Spoon the yoghurt into a bowl or jar.

2. Stir through the ground flaxseed, cinnamon and oats if using.

3. Leave for 10 minutes if you prefer a softer texture, as the flaxseed will absorb some of the moisture.

4. Top with a mixture of berries, nuts and seeds to serve.

Why I love it: combining yoghurt, flaxseed, berries and nuts gives you protein, fibre, healthy fats and polyphenols in one very simple breakfast or snack.

Easy Flax & Seed Crackers

Makes approximately 12–16 crackers

Ingredients

• 60g ground flaxseed

• 40g chia seeds

• 30 g mixed pumpkin and sunflower seeds

• 48g sesame seeds

• 1 tablespoon poppy seeds

• 1 teaspoon dried mixed herbs or smoked paprika

• ½ teaspoon garlic granules

• 1/2 teaspoon salt

• Ground black pepper

• Approximately 120 ml warm water

Method

1. Heat the oven to 150°C.

2. Mix all the dry ingredients together.

3. Add the warm water and leave for around 10 minutes. The flaxseed will absorb the water and create a thick mixture.

4. Spread thinly between two sheets of baking paper and gently roll until approximately 3 mm thick, or I use a spatula without the top paper layer.

5. If using, remove the top sheet of paper and score into cracker-sized pieces.

6. Bake for approximately 20–25 minutes, checking regularly towards the end. Separate the crackers and return them to the oven for another few minutes if the centres need crisping.

7. Leave to cool completely. Store in an airtight container at room temperature for up to 2 weeks.

8. Serve with hummus, cottage cheese, guacamole, smoked mackerel pate, nut butter, with cheese or alongside soup.

Why I love them: the flavour is great and packs a lot of fibre into a small cracker. They are gluten free, nut free and keto/low carb friendly too.

Top tip: If flaxseed is new to you, build up gradually and remember to increase your fluid intake as you increase your intake of fibre.