1½ Tbsp. Premium Gold Flax Oil
1 Tbsp. extra virgin olive oil
1 tsp. crushed or minced garlic
2 tsp. Balsamic Vinegar
½ tsp. fresh dill or frozen
1 tsp. brown sugar
1½ tsp. fresh ground pepper
1 pinch sea salt

Let rest 20 minutes.

Place on your iceberg or romaine and spinach salad or over your fresh cut vegetables top your salads with Dash O’ Flax for that wonderful crunchy nutty taste.

A Gourmet Flax presentation from our kitchen to yours, bar none.

In blender place the following ingredients:

• 2 cups ice
• ½ cup each of two fruits (blue berry – banana)
• 1 small container of yogurt of your choice plain or flavored
• ½ cup of skim milk or soy milk
• 1/8-1/4 cup of Premium Gold True Cold Milled flaxseed
• 1 tablespoon of Premium Gold Concentrated Flax Hull Lignans

Talk about a healthy energy drink!

2 oz dark semisweet chocolate (70% or better)
4 tablespoons butter (sweet cream is our choice)
1/8 cup fine true colled milled flaxseed (TCM®)
¾ cup superfine sugar
2 eggs (whisked lightly)
½ teaspoon pure vanilla extract
¾ (3oz) ground almonds
½ teaspoon baking powder
Pinch of salt
½ cup chopped walnuts
½ Flakes O’ Gold (course milled Premium Gold Flax)
(If texture is a bit dry add a teaspoon of water or a bit more)

Preheat oven to 350°F.
Use 8in square pan, lined with silicone paper. Melt the chocolate in a heatproof bowl suspended over a saucepan of simmering water or in a low oven.

Cream the butter and sugar until pale, soft and light, and then beat in the lightly wished eggs, the milled flaxseed, vanilla extract, and melted chocolate. Lastly stir in the ground almonds, baking powder, salt, and chopped nuts. Spread the mixture in the pan and bake in the oven for about 30-35 minutes.

Leave to cool, then cut into 2 inch squares for serving.

Yield: Makes 24

For the base:

1 stick butter softened
1/3 superfine sugar
1 egg (beaten)
1 tsp pure vanilla extract
1/3 cup rice flour
1/3 cup flax flour (Premium Gold TCM®) fine milled
½ cup tapioca flour
1 tsp xanthan gum
¼ cup milk

For the filling:

6oz raspberry jelly (you can substitute jelly and fruits of like kind)
1cup raspberries

For the topping:

5 TBS butter softened
¾ cup fine sugar
2 eggs (lightly beaten)
3 cups shredded coconut
½ cup rice flour
1/8 cup flax flour (Premium Gold TCM® 24 oz pouch) fine milled

Preheat Oven to 350°F. Use Jelly roll pan 8X12in lined with parchment paper.

To make the base cream the butter and gradually add the sugar, beat until pale, soft, and light. Add the egg, a little at a time, beating well after each addition, before adding the vanilla extract.

Sift together the dry ingredients and stir gently into the creamed mixture. Mix everything together lightly and add the milk to moisten. Spread the mixture into the prepared pan, smoothing it to the edges. Spread the jelly gently over the cake mixture and sprinkle with the raspberries. Press gently into the cake mixture.

Make the topping. Cream the butter and sugar together as before until pale, soft, and light. Add the beaten eggs gradually, beat well after each addition. Mix together coconut, flax flour and rice flour, fold into the mixture. Spread gently but evenly over the raspberries and bake in the oven for about 35-40 minutes or until a skewer comes out cleanly.

Leave to cool on the cookie sheet and cut into 24 biscuits.

½ cup rice flour
½ cup tapioca flour
1/8 cup TCM® flour (Golden Flax For Life® fine texture)
Dash of Sea Salt
2 eggs
1 ¼ cup milk (pint)
2 teaspoons butter melted
Grease pan (oil or butter)

Preheat to 450°F. Use Deep bun pan. Grease pan (oil or butter).

Sift the flours into a large bowl. Add the salt. Make a well in the center and drop in the eggs. Use a small whisk or wooden spoon; stir while continuing to drag the flour walls to the center, while adding half the milk in a steady stream.

When all the flour has been mixed, whisk in the remainder of the milk and the room temperature melted butter. Let stand I hour. (covered with dishcloth)

Grease a hot deep dish bun pan with oil; fill ½ to 2/3 with the batter. Bake in the oven for about 20 minutes. Remove from the tins and serve warm.

Yield: Makes 4 pizzas.

1 tsp sugar
1 cup lukewarm water ½ oz dried active yeast
1 cup rice flour plus extra for dusting
¼ cup flax flour fine milled TCM® (Golden Flax For Life)
¾ cup potato flour
½ cup tapioca flour
3 tbls dried milk
1 ½ tsp baking powder
1 tsp xanthan gum
1 tsp sea salt
1 tbls oil of choice
1 egg

Dissolve sugar in ¼ pint of warm water in a small bowl and stir the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy frothy appearance. Place the rice flour, flax flour, potato flour, tapioca flour, dried milk and baking powder, xanthan gum, and salt into the bowl of a mixer, using the whip beaters thoroughly mix the dry ingredients together. In a small bowl, whisk together the oil and egg and stir into the dry ingredients at low speed.

When the yeast mixture is ready, stir and pour with the remaining warm water into the bowl. Using the dough hooks on slow speed, mix the liquid in contents, continue to mix for 3-4 minutes, until a smooth dough stage. Transfer the dough to a rice floured board. The dough will be slightly sticky, so put your hands to flour also. Divide the dough into 4 equal pieces, each about 50z. Place a sheet of parchment paper on baking sheet and flatten the dough into a circle of 8 in diameter. Repeat with the remaining dough. Cover the dough with a dish towel and let rise for 20 minutes. Preheat oven to 400°F. Transfer to baking sheets; bake for 8-10 minutes before removing before removing add the toppings of your choice. Return to pizza to bake for another 10-15 minutes or until the base is crisp and the toppings are bubbly and golden. Serve immediately.

Our Gourmet Milled Flaxseed adds flavor, fiber, protein, Omega’s 3-6-9 and excitement to all dishes. Flax is a Gluten Free product with the added enrichment of Lignans a natural immune system booster.

1 ½ cups rolled oats
1 cup brown sugar
1 cup all-purpose flour
1 cup buttermilk
1 cup flax meal
½ cup canola oil
1 cup natural bran
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon Sea salt
1 ½ cup raisins
2 whole oranges (washed, quartered, and seeded)

In a large bowl, combine rolled oats, flour, flax meal, bran, baking powder and salt. Set aside. In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well. Pour orange mixture into dry ingredients. Mix until blended. Stir in raisins. Fill paper lined muffin tins almost to the top. Bake at 375 degrees for 18 to 20 minutes or until pick inserted in center comes out clean. Cool in tins for 5 minutes before removing for cooling.

Makes 2 large loaves (32 Servings) 16 slices/loaf

½ cup applesauce
1 2/3 cup whole-wheat flour
½ cup butter
1 2/3 cup white flour
4 eggs
1 teaspoon salt
1/3 cup buttermilk
2 teaspoons baking soda
6 bananas, ripe, mashed
1/3 cup ground flaxseed
1 1/3 cup white sugar
2/3 cup crushed walnuts/or almond slivers
2/3 cup brown sugar

Preheat oven to 350 degrees. Cream together butter, applesauce, sugars, eggs and buttermilk. Add mashed bananas. Gradually add to dry ingredients. Stir in nuts. Bake in greased loaf pans for 1 hour 15 minutes at 350 degrees.

Blend together:
1 ¼ cup flour
¾ cup milled flaxseed
2/3 cup sugar
1 tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt

Mix together:
2 eggs
2 tbsp canola oil
½ Cup unsweetened apple sauce
1 cup non fat buttermilk
½ Cup raisins
You can add slivered almonds or a sprinkling of whole flaxseed, be creative.

Makes 1 loaf

1 ¼ to 2 cups all purpose flour
1 ¼ cup whole wheat flour
1 envelope rapid rise yeast
1 tsp. salt
½ cup milk
¼ cup water
3 Tbsp. honey
1 Tbsp. butter or margarine
1 large egg
¼ cup whole flaxs eed
1 Tbsp. butter or margarine melted

In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast and salt, Heat milk, water, honey and butter until very warm (130 degrees). Add to dry ingredients. Beat 2 minutes at medium speed of mixer, scraping bowl occasionally. Add egg, flaxseed and ½ cup flour: beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to a 12x 8 inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased loaf pan. Cover: let rise in warn, draft-free place until doubled in size, about 11/2 hours. Bake at 350 degrees for 30 to 35 minutes or until done. Remove from pan: cool on wire rack. Brush with melted butter. Enjoy!

¾ cup milk
1 med egg
3 cups all purpose flour
¾ cup cold milled flaxseed
½ tsp sea salt
4 Tbsp margarine or butter
2 tsp fast rising instant yeast

Cinnamon Bun Version
3 tbsp margarine or butter
1/3 granulated sugar
1 tbsp Cinnamon
½ tsp Nutmeg (optional)

Icing Sugar Glaze:
1 cup icing sugar
2 tbsp milk
½ tsp vanilla

Roll dough into a rectangle, (10”x15”). Spread margarine or butter over dough with in 1” of pan edge. Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough. Roll up tightly on long side. Press edges and seal. Shape roll evenly. Cut into 1” pieces. Place on greased jelly roll pan (9x13). Cover and let rise until double in volume, 30-45 minutes.

Bake in oven to 375 for 20 to 25 minutes or until golden brown. Let cool in pan 10-14 minutes. Drizzle with icing sugar glaze. Cut apart and remove from pan. 12 servings

2 tbsp fast rising yeast
8 cups all purpose flour
¾ cup cold milled flaxseed
½ cup sugar
2 eggs
1 tsp salt
3 cups lukewarm water

1. In bowl, mix yeast, 4 cups flour and milled flaxseed.
2. In large bowl, beat sugar, eggs and salt - add water and stir.
3. Add flour mixture to the liquid and beat until well blended
4. Add remaining flour and knead
5. Let rest 15 minutes
6. Punch down and let rise again 15 minutes
7. Punch down and form into buns
8. Place on greased baking sheet 2 inches apart
9. Let rise on hour
10. Preheat oven to 350
11. Bake 20 minutes. Remove and cool on a rack.

Yield: 4 dozen buns

1 lb. lean ground beef
1 ½ cups sharp cheddar cheese shredded
½ cup cold-milled flaxseed
1/3 cup milk
¼ cup milk
¼ cup onion, chopped
1 egg, slightly beaten
1/3 cup flour
1 tsp. salt
¼ tsp. pepper
4 cups thinly sliced potatoes
1 qt. frozen green beans, thawed
1 can cream of mushroom soup
1 cup milk

Mix meat, ¾ cup cheese, milled flaxseed, 1/3 cup milk, onion, and egg. Shape into small balls. Combine flour, pepper, and salt. Put alternate layers of potatoes and beans in baking dish. Sprinkle flour and remaining cheese in too. Mix soup and 1 cup milk and pour over vegetables. Top with meatballs. Bake slowly at 300 degrees F for 2 hours or until done.