Sweet Potatoe Flax Muffin

 2 cups whole wheat flour
¼ cup ground flaxseed meal
4 tsp baking powder
½ tsp salt
1 egg, beaten
¼ cup maple syrup
¼ cup butter, softened
1 ripe banana, mashed
1 sweet potato, flesh only, mashed
½ cup milk

Preheat the oven to 375 degrees F and lightly grease a 12 muffin pan. In a large bowl mix together the flour, flaxseed, baking soda and salt. In a separate bowl mix together the egg, maple syrup and butter. Combine well and add in the mashed banana, sweet potato and milk. Slowly incorporate the dry ingredients mixing gently just until they are incorporated into the batter. Divide the batter evenly into each muffin tin. Bake 15 to 18 minutes.

 Take advantage of slightly over-ripe bananas and make this easy, tasty vegan recipe. Adapting recipes to suit vegans may take a little work to get the adjustment right but is worth the effort.
Preheat oven to 350*
Lightly grease loaf pan (use vegetable oil, organic non-stick spray or coconut oil)
Ingredients:
3 large ripe organic bananas
1 tablespoon ground flax seed mixed with 3 tablespoons water (this replaces the egg)
1 cup organic granulated sugar
4 tablespoons melted Earth Balance margarine
1 ½ cups unbleached organic all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon organic vanilla
½ teaspoon almond extract
1 teaspoon organic cinnamon
½ cup vegan chocolate chips (such as Enjoy Life’s semisweet)

Directions: Mash bananas, add ground flaxseed that you already combined with water. Using a mixer or vigorous arm, beat until well combined. Add sugar, melted margarine, vanilla and almond extracts and beat again to combine thoroughly. Mix flour, salt, baking soda, cinnamon and chocolate chips then add to banana mixture and stir just until moist.
Bake 55-65 minutes at 350 degrees until toothpick inserted near center comes out clean. Place pan on a rack and turn out when cool. Slice when completely cooled and enjoy.
Variety options: try adding chopped nuts instead of chocolate chips. Try different spices such as nutmeg or ginger.
Healthy living can include treats like chocolate chip banana bread.

I found this good article: The 50 Best Foods To Eat. I would add that the flax and nuts do need to be soaked before eating.  If you do this and chew your food well, it would be much easier to digest and get the nurtrients out of each type of food.   The flax in our crackers has been soaked and dehydrated so it is easy to break down in the body. 

www.massagetherapycareers.com/blog/2009/50-foods-that-can-help-you-look-and-feel-younger/

This pesto recipe looks great.  Try it out and let me know what you think.

HOMEMADE PESTO with FLAXSEED.

Ingredients: (4 Servings)

1 cup Fresh Basil Leaves
2/3 cup Extra Virgin Olive Oil
1/2 cup Parmesan, Grated
1/3 cup Flaxseeds, Ground
1 clove Garlic
Salt & Fresh ground pepper to taste

Blanch basil leaves (5-10 seconds), and transfer to an ice bath. Drain and squeeze out excess water. Place basil, parmesan, garlic, and flaxseed in a blender. Blend until fine; adjust seasoning with S/P.

If you need to replace eggs in your recipes, try the following.  Add 1 Tablespoon of ground flaxseed plus 3 Tablespoons of water to replace one egg. 

I tried a new recipe today, and it was great.  If you are having a hard time getting your children to eat a good breakfast, why not give them these breakfast cookies made with flaxseed?

Breakfast Cookies

2 c oats (large flake)
1 c. whole wheat flour
1 t. baking powder
1 t. baking soda
1/4 t. cinnamon (optional)
1/4 t. salt
1 19-oz can white kidney or navy beans, rinsed and drained
1/4 c butter, softened
1 c. packed brown sugar
Zest of one orange
1 large egg
2 t. vanilla
1/2 c. chocolate chips
1/2 c. raisins or dried cranberries
1/4-1/2 c. chopped pecans
2-4 T. ground flaxseed (optional)

Preheat oven to 350 degrees F. Place the oats in the bowl of a food processor and pulse until it resembles coarse flour. Add the flour, baking powder, baking soda, cinnamon, and salt, and process until combined. Transfer to a large bowl.

Put the beans into the food processor and pulse until roughly pureed. Add the butter and process until well blended. Add the brown sugar, orange zest, egg and vanilla and pulse until smooth, scraping down the sides of the bowl.

Pour the bean mixture into the oat mixture and stir by hand until almost combined; add the chocolate chips, cranberries, nuts and flaxseed and stir just until blended. Drop large tablespoons of dough onto a cookie sheet that has been sprayed, and flatten each one a little with your hand. (Dampen hand first.) Bake for 14-16 minutes, until pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool

Makes 2 dozen cookies.  Let me know how you like them.

I came across a website, www.flaxmatters.com/home.php. They have quite a few recipes with flaxseed as one of their ingredients. There are smoothies, shakes, banana date flaxseed bread, and even brownies. If you have tried some of these recipes, how did they taste? I would love to hear from you.