Posts Tagged ‘flaxseed’
I spend most of my weekends studying. In trying to deflect any bad habits from forming, I’ve been looking for healthy snacks to keep my cravings at bay. (Put the Twizzlers down, Natalie!) I need something tasty to reward myself for reading a few pages or briefing a few cases, and I don’t want to sit there pretending that carrot sticks are an awesome snack. They are NOT. While sweet and crunchy, they lack all the carbiness I crave. My life is boring enough, I’m not gonna sit at a desk and munch on carrots or celery all weekend. But, I also can’t sit there eating candy either. (I still love you though, candy.)
My solution is these crackers. Full of whole wheat and flaxseed, they have definitely been the hearty snack to get me through the long hours of studying. Plus, the figs give them a nice chewy, almost cookie-like texture. They are great with a little Laughing Cow cheese spread on top, and I’ve been eyeing that jar of apple butter in the fridge because I know it would be irresistible spread on these crackers!
Flaxseed, Fig & Walnut Crackers
Adapted from Cookie, March 2007
1/3 cup whole flaxseed
1/4 cup ground flaxseed
1 1/2 cups whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1 tablespoon, plus 1 teaspoon brown sugar
4 tablespoons unsalted butter, at room temperature
1/4 cup walnuts, chopped
1 cup (about 7) dried figs, chopped
1/2 cup milk
Preheat oven to 325 degrees.
In a stand mixer using the paddle attachment, combine the whole and ground flaxseed, flour, baking powder, salt, and brown sugar. Add the butter and mix on medium speed until the mixture is the consistency of coarse crumbs. Add in the walnuts, figs, and milk, and mix until the dough is smooth.
Knead the dough a few times and shape it into a disk. Wrap the dough in plastic wrap and chill for 10 minutes.
On a lightly-floured surface, roll out half of the dough to 1/8-inch thick. Using a biscuit cutter or knife, cut the dough into 2-inch squares/circles. Transfer the crackers to a parchment-lined baking sheet using a spatula. Repeat with the other half of the dough.
Bake the crackers until light brown, approximately 20-22 minutes. Yields about 20-30 crackers (depending on thickness).
This Saturday I woke up bright and early to study. I was at my computer by 7:30 a.m. Gross. Well, after about 10 minutes my stomach began to grumble. I was famished and knew that my usual morning breakfast of yogurt and blueberries just wouldn’t cut it. I immediately thought of blueberry scones. That way I could still have my yogurt and fruit, but maybe turn it into something hearty for breakfast. I scoured the net for a few minutes and began compiling a recipe. My initial inspiration was Martha Stewart’s blueberry scones, but her version did not look healthy at all. I don’t blame her though…they sounded delicious. I quickly started swapping out almost every ingredient until I was happy with the recipe.
These scones took almost no time to throw together and were exactly the breakfast I needed for my long day of studying. I will be honest, they were not sweet. If you’re looking for a sweet muffin-style scone, this is not the recipe for you. But, the blueberries give all the sweetness I wanted. Let the fruit do its thing, you know? After the scones cooled down, I threw a bunch of them in the freezer to eat later. Now when I get up on the weekends to study, I will have a delicious breakfast waiting for me!
1 1/2 cups whole wheat flour
1 cup spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
pinch of fine-grain sea salt
2 tablespoons ground flaxseed meal
4 tablespoons cold unsalted butter, cubed
1 1/2 cup fresh blueberries
zest and juice of 1 lemon
2 eggs, lightly beaten
1/3 cup plain (or vanilla) yogurt
2 tablespoons agave nectar
Preheat oven to 400 degrees and place rack in the center.
Pour all dry ingredients into a food processor and pulse to combine. Add in butter and pulse again until crumbly. Pour into a large mixing bowl, and stir in blueberries.
Whisk together egg, yogurt, zest, lemon juice, and agave nectar in a small bowl. Pour into mixing bowl with other ingredients. Stir lightly until the ingredients just come together. Using your hands knead the dough a few times.
Divide dough into roughly twelve to fourteen pieces. Drop dough about three inches apart onto a parchment covered baking sheet. Bake for 18 minutes. Allow to cool on a wire rack. Yields 12-14.
I have a confession to make. I hate eggs. Don’t get me wrong, I love them in say a chocolate cake, but cooked alone or in some sort of casserole, they make my stomach turn. I’ve never been able to eat them and I really don’t know why. I’m not sure if it’s the smell or the texture or what, but I just can’t do it. It’s actually annoying because breakfast and brunch foods are all about the eggs. So when we make a big breakfast at home or hit a cafe in the morning I’m all about the pancakes!
I love making pancakes from scratch. You will never find a box mix in my house. Wow, I guess that makes me a pancake snob. That’s pretty dorky, but whatever…my pancakes rock! I sometimes fill them with blueberries, pecans or oatmeal, but lately I’ve been looking for a whole grain-based pancake. These definitely fit the bill. How they can feel hearty and light at the same time is pretty mind-blowing. Plus, they are filled with flaxseed which is good for your heart, lowers cholesterol, and is chocked full of fiber. And as Emily has dubbed me, I am the fiber girl!
Maple, Hazelnut & Flaxseed Pancakes
Adapted from Bon Apetit, January 2004
1 cup whole wheat flour
1/4 cup flaxseed meal (ground flaxseeds)
1/4 cup finely ground hazelnuts
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup plain yogurt
1/4 cup raw maple syrup
1 large egg
In a medium bowl, whisk flour, flaxseed meal, hazelnuts, baking powder, baking soda, and salt. In another bowl, whisk milk, yogurt, maple syrup, and egg together. Add milk mixture to dry ingredients and whisk until incorporated.
Brush or spray a large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet in 1/4 cup amounts. When bubbles appear on surface of pancakes (after about 2 minutes) turn pancakes over and cook until golden brown. Brush skillet lightly with vegetable oil as needed before cooking each batch. Serve with additional maple syrup. Yields 8-10.