We have been talking so much about flaxseeds the past week, it is only apt I share some fun ways of using flaxseeds in your daily diet.
I mostly just sprinkle these seeds on my fruits (boring, I know), but if you want to feed them to your fussy teens, here are a few fun ways.
Creamy flax and basil dipping sauce:
Ingredients:
3 tablespoons of ground flaxseeds
1/2 cup of water
2 tablespoons of lemon juice
2 tablespoons of tahini
2 cloves of garlic, minced
1 teaspoon of basil or cilantro
Salt and pepper, to taste
Instructions:
In a small bowl, whisk together the ground flaxseeds and water until well combined. Let it sit for a few minutes to thicken.
Add the lemon juice, tahini, minced garlic, basil, salt, and pepper to the bowl and whisk until smooth.
Transfer the mixture to a blender and blend until creamy and smooth. If the dressing is too thick, add a little more water until it reaches the desired consistency.
Taste and adjust the seasoning as needed.
Pour the dressing into a container and store it in the refrigerator for up to one week.
This dressing is perfect for salads, sandwiches, or as a dip for veggies.
Flaxseed Crackers:
Ingredients:
1 cup of whole flaxseeds
1 cup of water
1/2 teaspoon of salt
Optional seasonings (such as dried herbs, spices, garlic powder, or nutritional yeast)
In a medium bowl, mix together the flaxseeds, water, salt, and any optional seasonings.
Let the mixture sit for about 30 minutes to allow the flaxseeds to absorb the water and thicken.
Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper.
Pour the flaxseed mixture onto the prepared baking sheet and spread it evenly, creating a thin layer.
Bake in the oven for 20-25 minutes, or until the edges are golden brown.
Remove the baking sheet from the oven and let the crackers cool for a few minutes.
Using a pizza cutter or sharp knife, cut the crackers into desired shapes and sizes.
Bake for an additional 10-15 minutes, or until the crackers are crispy and lightly golden.
Allow the crackers to cool completely before serving. Store in an airtight container for up to 1 week.
Flaxseed Chutney:
Ingredients:
1/2 cup of whole flaxseeds
1 cup of water
1 large tomato, chopped
1 small onion, chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
2 green chili peppers, chopped
1/2 cup of fresh cilantro leaves
2 tablespoons of lemon juice
Salt, to taste
Directions:
In a medium saucepan, bring the water to a boil and add the whole flaxseed. Reduce heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally until thickened.
In a pan, roast chopped tomato, onion, garlic, ginger, green chili peppers, and salt for a minute.
In a blender, combine the flaxseed mixture, chopped tomato, onion, garlic, ginger, green chili peppers, cilantro leaves, lemon juice, and salt. Blend until smooth.
Temper if you would like, but the chutney is wholesome and tasty by itself.
If the mixture is too thick, add a little more water until it reaches the desired consistency.
Taste and adjust the seasoning as needed.
Serve the chutney with Dosa’s, as a dipping sauce for appetizers, or as a condiment for your favorite dishes.
This chutney is tangy, spicy, and delicious. The flaxseeds add a nutty flavor and a boost of healthy omega-3 fatty acids. Enjoy!
Trust this helps,