International Health Food Broker
#83-200 St. Clair Blvd.
Corunna, Ontario, N0N 1G0
Canada
Phone: 1-866-238-1289 ♦ Fax: 519-862-4476
Email: info@joyofflax.com

Recipes

Northern Edge Milled Flaxseed and Wheatgerm Bread

1 c. Northern Edge Milled Flaxseed		1/4 c. Unhydrogenated Canola Oil
1 c. Northern Edge Milled Flaxseed		2 1/2 c. Warm Water
2 c. Water		3 T. Blackstrap Molasses
2 1/2 t. Dry Yeast		3 T. Brown Sugar
1 t. Salt		10 c. Wholewheat flour
1/2 c. Water

Combine flaxseed, wheatgerm and 2 cups water. Also to soak for 15 minutes.

In large bowl, combine oil, 1 1/2 cups warm water, molasses and brown sugar.

Add flaxseed mixture to oil mixture and stir.

Add 3 cups wholewheat flour, stir. Let gluten develop - 10 minutes.

Mix yeast, sugar and 1/2 cup water. Let work until doubled, about 10 minutes.

Add yeast mixture to above mixture and stir in.

Add 6 - 8 cups wholewheat flour, working it in to form smooth, slightly sticky dough. Finish kneading on floured counter top.

Return dough to buttered mixing bowl. Cover and let rise 45 minutes.

Punch down and mold into loaves. Place into buttered pans.

Cover and let rise 35 - 45 minutes in warm draft free place.

Bake at 350 F for 45 - 55 minutes.

Yields 4 or 5 loaves.

Northern Edge Milled Flaxseed and Wheatgerm Bread for Bread Machines

1/3 c. Northern Edge Milled Flaxseed		1 1/2 c. Water
1/4 c. Northern Edge Fresh Wheatgerm		1 T. Molasses
1 c. White Flour		3/4 t. Salt
2 c. Wholewheat Flour		1 T. Butter
1 t. Yeast

Combine ingredients according to bread machine instructions.

Some changes to ingredient measurements may be required depending on the type of bread machine being used.

Yields one 1 1/2 lb. loaf.

Northern Edge Super Flaxseed Muffins

2/3 c. Northern Edge Milled Flaxseed		1/2 c. Raisins
2/3 c. Water or Milk		1/4 c. Sunflower Seeds
2 c. Flour		1/4 c. Coconut
1 c. White Sugar		2 c. Grated Carrots
4 t. Baking Powder		1 Apple - peeled and grated
1 t. Cinnamon		2 T. Unhydrogenated Canola Oil
1/2 t. Salt		2 t. Vanilla
1 Egg (large)

Soak the Northern Edge Milled Flaxseed in water or milk for 10 minutes.

In large bowl, combine the next ten ingredients.

In a small bowl, beat egg, oil and vanilla.

Add the flaxseed mixture and stir.

Combine this with the dry ingredients and stir until moist.

Spoon into paper-lined muffin tins.

Bake at 350 F for 20 - 25 minutes.

Northern Edge Flaxseed and Banana Bread

1/2 c. Northern Edge Milled Flaxseed		1/2 t. Salt
1/2 c. Water		1/4 c. Butter
2 c. Flour		2/3 c. Sugar
9 Graham Wafers (single) Crushed		2 Eggs (beaten)
2 t. Baking Powder		1 c. Mashed Bananas (2 - 3)
1/4 t. Baking Soda		1/3 c. Chopped Walnuts (optional)

Combine the flaxseed and water, allow to soak for 10 minutes.

Combine dry ingredients.

Combine butter and sugar, beat until light and fluffy.

Add eggs and beat well.

Add flaxseed mixture and bananas.

Stir in dry ingredients and walnuts.

Bake at 350 F for approximately 1 hour. For muffins, bake 20 minutes.

Wholewheat, Flaxseed, Berry & Orange Muffins

2/3 c. Northern Edge Milled Flaxseed		2 Eggs
2/3 c. Water		1/2 c. Brown Sugar
2 c. Wholewheat Flour		1/2 c. Butter or Oil
1 T. Baking Powder		1 c. Milk
1/2 t. Baking Soda		2 T. Grated Orange Peel
1/2 t/ Salt		1/4 c. Molasses
3/4 c. Bran		2 c. Chopped Cranberries (fresh or frozen)

Combine flaxseed and water, allow to soak for 10 minutes.

In large bowl, combine eggs, sugar, butter, milk, orange peel and molasses.

Add flaxseed mixture.

In small bowl, combine dry ingredients.

Combine wet and dry ingredients and add cranberries.

Fold together gently until just mixed.

Spoon into paper-lined muffin tins.

Bake at 400 F for 25 - 30 minutes.

Remove from pan and cool on rack.

Yields 24 small or 12 medium muffins.

Northern Edge "Crispy" Squares

1 c. Northern Edge Milled Flaxseed		1/4 c. Butter
1 c. Northern Edge Fresh Wheatgerm		250 g. Marshmallows
2 c. Rice Crispie Cereal		1 t. Flavoring (your choice)
1 c. Coconut		1 c. Raisins

Melt butter and marshmallows.

Add flavoring.

Stir in dry ingredients.

Press into buttered pan.

Cut into squares.

Northern Edge Milled Flaxseed Scones

2/3 c. Northern Edge Milled Flaxseed		2 c. Wholewheat Flour
1 c. Buttermilk		4 t. Baking Powder
1 c. Raisins (soaked)		3 T. Brown Sugar
1/3 c. Butter		Pinch of Salt

Combine flaxseed and buttermilk, allow to soak for 10 minutes.

Add raisins to the flaxseed mixture.

Combine dry ingredients and cut in butter.

Combine dry and flaxseed mixtures. Work into a soft dough.

Divide into two parts and pat out onto a floured board to 1/2" thickness.

Shape into squares or rounds.

Place on floured or buttered cookie sheet.

Cut each piece into squares or wedges.

Bake at 425 F for 15 minutes.

World's Greatest Breakfast

2 T. Northern Edge Milled Flaxseed

2 T. Northern Edge Fresh Wheatgerm

1 c. Milk

1 T. Maple Syrup

Combine above in bowl, let soak for a few minutes and enjoy!