Category Archives: flax

Enjoy the Winter Season With Chewy Vegan, Gluten-Free Gingerbread Cookies

Most of the gingerbread we ate during the holidays tended to be kind of dry and stale. This is a shame, because gingerbread cookies, cooked properly, are simply awesome.

We recently discovered a recipe for a chewy variety. They’re crisp on the outside, but melt-in-your-mouth soft on the inside. We added vegan chocolate chips for an additional flavor sensation. You can bake these cookies without chocolate chips if you desire. They taste great either way.

INGREDIENTS

1 tablespoon flax seeds, soaked in 3 tablespoons water
2 cups almond flour
1/2 cup gluten-free pastry flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon sea salt (not the iodized variety)
1 teaspoon baking soda
1/2 cup softened coconut oil
1/2 cup coconut sugar
1/4 cup molasses
1 teaspoon vanilla extract
1 tablespoon freshly grated ginger
1/4 cup turbinado sugar (for rolling)
3/4 cup unsweetened dark chocolate chips (optional — check label and make sure there is no dairy)

INSTRUCTIONS

Stir flax seeds and water together in a small bowl and let the mixture sit for about 15 minutes until the seeds swell and most of the liquid is absorbed. Meanwhile, mix the two flours, spices, baking soda and salt together in a medium-sized bowl.

In a separate, larger bowl, stir together the molasses, coconut sugar, flax mixture, vanilla extract, grated ginger, and chocolate chips. Ladle the wet mixture into the bowl with the dry ingredients, a little bit at a time. Your batter should be moist but not runny.

Place the bowl into the refrigerator and chill for about half an hour. Remove from refrigerator. One at a time, using a large spoon, scoop out dough pieces from the bowl’s interior. They should be about 1 1/2 teaspoons in diameter. Form each one into a loose ball. Sprinkle a layer of turbinado sugar on cutting board. Roll the dough balls around in the sugar until each one is thoroughly coated. Position them a couple of inches apart on a cookie sheet, greased with coconut oil or vegan butter (such as Earth Balance).

Place cookie sheet in the refrigerator for about 20 minutes. The chilled dough will create a nice, crackly texture across the top of your cookies after you pop them into the oven. Bake at 350 degrees for about 10-15 minutes. Your cookies won’t get much bigger, so they won’t take long. Be careful not to burn them!

Makes about two dozen. Try to eat dinner before you dig into these cookies, so you won’t eat so many. They keep well, securely covered, for 4-5 days, but will be gone way before then. Enjoy!

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Start Your Day With These Delectable Vegan, Gluten-Free Morning Glory Muffins

Morning glory muffins have been a favorite of ours for many years. However, when we started pursuing a vegan, gluten-free diet, we discovered that many of our favorite coffee shops had left us out in the cold when it came to these delectable muffins. Almost all of the recipes use butter, eggs and/or milk. This makes them decidedly off-limits. If you love morning glory muffins as much as we do, you may have experienced this depressing scenario, yourself. Have no fear! We’ve discovered a recipe that utilizes your favorite ingredients — raisins, walnuts, apples, etc. However, it substitutes flax seeds for eggs, and coconut oil for butter. The result is a melt-in-your-mouth concoction that will leave you wanting more!

INGREDIENTS

2 tablespoons flax seeds plus 6 tablespoons water
1 3/4 cups gluten-free flour blend (lighter is better)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or cloves
1/2 cup melted coconut oil
1 teaspoon vanilla
1/2 cup plain, unsweetened applesauce
1/4 cup non-dairy milk (almond is great!)
1/2 cup coconut sugar
1 apple, peeled and cut into small chunks
1/2 cup shredded, unsweetened coconut
1/2 cup raisins (use golden variety for a special treat)
3/4 cup shredded carrots
1/2 cup chopped walnuts

INSTRUCTIONS

Mix the flax seeds with water and set aside. In a medium-sized bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg or cloves. Melt coconut oil on stove and combine in a second, larger bowl with flax mixture, coconut oil, vanilla, applesauce, coconut sugar, and non-dairy milk. Slowly add the dry mixture to the wet mixture, stirring until thoroughly combined. Your batter should be moist but not runny. Add carrots, walnuts, raisins, apple chunks, and coconut and make sure they’re evenly distributed throughout the batter.

Grease a 12-muffin pan with additional coconut oil, or use paper liners. Pour the batter into each receptacle. Bake in a pre-heated, 350 degree oven for 20-25 minutes. Your kitchen will smell good enough to eat! The muffins are done when you stick a fork or toothpick in the middle, and it comes out clean.

If you play your cards right, you’ll have twelve muffins that are more or less the same size. They’re great for breakfast, lunch, or as a mid-afternoon snack. Though small, they’re surprisingly hearty and really pack a wallop! You can eat them as is (scrumptious!) or with a dab of vegan butter. If you invite folks over to your house for muffins, they’ll be your friends for life. Enjoy!

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Easy Raw Pumpkin Flax Crackers

This is a variation on our favourite fast and easy dehydrator crackers. It is just as fast and easy, but different enough to deserve its own recipe page.

This recipe calls for maple sugar, but you could just as easily use date sugar or coconut sugar, or even regular vegan sugar. It only calls for a tablespoon of the sugar, so these are not sweet.

Easy Raw Pumpkin Flax Crackers

1 cup flaxseed
1 cup flax meal
1 T. hemp seed
1 T. sesame seed
1 T. black sesame seed
2 T. pumpkin flour (you can get this on Amazon here)
1 tablespoon maple sugar
1/2 teaspoon Himalayan or sea salt
2 cups water

Put all of the dry ingredients in a bowl and mix with a whisk until well blended.

raw pumpkin flax crackers ingredients

 

Next, stir in the water, and mix it well. The mixture will seem very soupy, but wait until you see what it does in the next five minutes.

Let set for five minutes.

Ladle mixture onto dehydrator trays covered with Teflex sheets or parchment paper (do not use wax paper or aluminum foil).

Quickly spread the mixture as thin as you want it. This recipe makes exactly two full dehydrator trays for an Excalibur dehydrator.

raw pumpkin flax crackers ready to go in the dehydrator

After spreading the mixture on your dehydrator trays, let it stand 5 more minutes. This is important, so that it firms up just a bit more, making it easier to score the crackers, so that they will break apart nicely when they are done.

Score the crackers.

Put in dehydrator at 115 degrees, and dehydrate until the crackers are completely dry. You really can’t over-dehydrate them, and we dehydrate them for at least 24 hours.

When they are done, break the crackers apart, and store in an air-tight container.

These are truly among the best raw crackers we’ve had. They have a fantastic texture, are incredible for you, and are so easy to make!

Pumpkin Flax Crackers and Original 3-Seed Flax Crackers
raw crackers in canister jar

 

close up raw crackers

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The Best, Fast, Easy and Only Raw Flaxseed Cracker Recipe You Will Ever Need

This recipe is so fast and easy that it is truly the best and only raw flax seed cracker recipe you will ever need. Actually we should call it a “3 seed flax cracker” or even a “4 seed flaxseed cracker” recipe, and even with that it will be the easiest, most versatile flaxseed cracker recipe you’ve ever made.

That is because in addition to the flaxseeds, you can throw in nearly any other seeds you like (and it will still be just as easy!), which is why we say that we should call it a recipe for “3 Seed Flax Crackers” or even “4 Seed Flax Crackers”. We like adding sesame seeds and hemp seeds, but you could also throw in sunflowers seeds, chia seeds, pumpkin seeds…you get the idea.

This recipe can be made savory by adding any sort of seasoning that you like, but we prefer it just as it is, because as it is you can top it with anything you like, be it savory (hummus, guacamole, etc.) or sweet (peanut butter, almond butter, etc.).

So here it is.

The Easiest, Fastest, Best and Only Raw Flaxseed Cracker Recipe You Will Ever Need

1 cup flaxseed (we use half golden and half brown)
1 cup flax meal
3 tablespoons assorted other seeds – we use:
1 T. hemp seed
1 T. sesame seed
1 T. black sesame seed
1 tablespoon coconut or date sugar
1/2 teaspoon Himalayan or sea salt
2 cups water

Mix the flaxseed, flax meal, other seeds, sugar, and salt in a bowl with a whisk until well mixed.

best easy flaxseed crackers -  mix

Stir in the water, and mix well. You will think that the mixture is too soupy, but wait.

Let set for five minutes.

Ladle mixture onto dehydrator trays covered with Teflex sheets. If you don’t have Teflex sheets you can use parchment paper – but do not use waxed paper! You have been warned!

ladle flax cracker on teflex

Quickly spread the mixture as thin as you want it – generally the thinner the better, to a point. This recipe made exactly two full dehydrator trays for an Excalibur dehydrator.

spread flax cracker mixture on teflex sheets

Let stand 5 more minutes.

Score the crackers before putting in the dehydrator; this will make it much easier to break the crackers apart after they are done. By letting the mixture stand for that second 5 minutes, once it is spread on the trays, it thickens up just enough more to allow you to effectively score it.

score flaxseed crackers-2

Put in dehydrator at 115 degrees, and dehydrate until the crackers are completely dry. You really can’t over-dehydrate them, and we dehydrate them for at least 24 hours.

When they are done, break the crackers apart, and store in moisture-proof container.

These are honestly the best flaxseed crackers we’ve ever had. They aren’t at all tough, but they also aren’t so delicate that they break apart. And the flavour and texture are wonderful – not at all too flaxy.

Let us know what additions you have made to this recipe!

best easy only flaxseed raw crackers

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