Recipes

Flax Fried Rice

Excellent as a light meal or a side dish and kids love it!
Serves 6 with one cup each

250g long grain rice 500ml water
Teaspoon of sea salt
25ml/1 tablespoon of Extra Virgin Olive Oil
Medium eggs beaten
125 gr cooked chicken breast
Onion peeled and chopped
1 carrot slice thin length ways
Small handful of Cashew nuts
Tablespoon Light Soy sauce
1 teaspoon of sesame oil
50g Organic Flaxseed* - toasted

Rinse rice well in a sieve under cold running water. In a medium saucepan, bring water and salt to a boil, add rice, and bring to a boil again, stirring with a fork. Reduce heat, cover, and simmer slowly for 20 minutes. Remove lid and allow steam to escape. Fluff rice with a fork.

Cool, cover and place in refrigerator overnight.
In a large non-stick skillet, over low/medium heat, heat olive oil.
Add egg and fry until half cooked.

Add rice, breaking up any lumps, stirring quickly to coat the rice. Reduce heat to medium low; add chicken, vegetables and onions. Cook, turning rice mixture gently but frequently, about 4 minutes.

Add soy sauce, sesame oil and flax seed. Reduce heat to low, cover and cook for 3 minutes.

* To toast flax seed, spread flax seed in a small metal pan. Bake at 180C (350F) for 3 to 5 minutes. Stir while toasting.

Orange Bran Flax Muffins

Whole oranges give these muffins a wonderful flavour.
Ingredients make 18 muffins.

375g Oat Bran
250g All purpose flour
250g Organic Flaxseed*
250g Natural Bran
15g Baking powder
2g _ teaspoon salt
2 Whole Oranges quartered and seeded
250g Natural unrefined brown sugar
250 Butter Milk
125ml Extra virgin olive oil
2 medium eggs
Teaspoon baking soda
375g sultanas and raisins**

In a large bowl, combine oat bran, flour, flax seed, 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 well blended and then stir in raisins.

Fill paper lined muffin tins almost to the top. Bake in 190 C (375 F) oven for 18 to 20 minutes or until wooden pick inserted in centre of muffin come out clean. Cool in tins 5 minutes before removing to cooling rack.

*Flax seed may also be ground. Measure first, then grind or mill.
**For chocolate lovers substitute raisins for white chocolate chips.

Two-hour Buns

Simple and delicious... nothing beats fresh buns!

25g fast rising instant yeast (4x7g packs)
8 cups of Self raising flour
175g fresh ground flaxseed
125g granulated sugar
2 medium eggs
1 teaspoon of sea salt
750ml of tepid/warm water (250ml hot/500ml cold)

In a bowl, mix yeast, 4 cups of flour and ground flax. In a large bowl, beat sugar, eggs and salt. Add water and stir.

Add flour mixture to the liquid and beat until well blended. Add remaining flour and knead. Put in a warm place for 15 minutes to rise. Knead out the air and let rise again 15 minutes. Knead again and form into buns.

Place on a grased baking sheet allowing 5cm / 2inches between buns. Allow to rise again in a warm place for one hour. Preheat oven to 180C (350F). Bake for 20 minutes then remove and cool on a rack.