Tag Archives: flaxseeds

What’s In A Name?

New food trends keep popping up, which are not so new, just reworked or reborn for today’s ever evolving health foodies.  Some resurface that have been around for decades, one that I can remember my own mother doing, that I carried on with my own children, only now it has a name.

I’ve been soaking oats nightly forever mainly because I felt the soaking would make the oats more digestible (see link below) for a young tummy at the time and I just carried on out of habit. Then someone gave it a name,  Overnight Oats!  Although I have to say that mine are more like the Bircher Muesli mum used to make minus the dried fruit which I have steered clear of for Miss ND so far, they are too prone to getting stuck on little teeth!

oats close

During the colder months I do cook Miss ND’s oats after soaking overnight, I think little ones need something warm in their tummies in the morning before braving the elements before school.

I make them in separate bowls for each of us, I like Almond or Coconut milk and Miss ND  will either have whole milk or Oat milk.  I also like to soak chia, ground almonds and flaxseeds in the mix.  I pop the flaxseeds in whole for myself as I love nibbling on them in each mouthful to crack them open, just me probably, but it also makes me slow down and eat more mindfully!  For Miss ND I do grind them though.

oats and seeds

These additions do soak up a significant amount of milk which I don’t measure, I do, however, check the oats mix just before I go to bed and add more milk to each as necessary.

A dollop of full fat natural Greek Yogurt (Lidl’s is amazingly creamy and comes in a huge bucket which is just as well as Miss ND loves it and eats it by the bowlful every day for afters) some fruit and a sprinkling of cinnamon will complete the bowl in the morning.

I don’t sweeten our breakfast, the only sweetness will come from the fresh fruit.  Miss ND has been brought up on low/no sugar and it really has paid off, she loves savoury and when she does eat chocolate,  she only manages a little (wish I had the same restraint!).

And when you see a “new” healthy recipe, remember that they may have been around for a while. Some of us have been hiding vegetables in our cakes, soaking our oats, making almond milk and clean eating, etc  long before it all became a trend.

Health Info:

Oats contain vitamins B1, B2, B3, B6, E, Folic Acid, Calcium, Potassium, Iron, Magnesium, Phosphorus, Zinc, Selenium – trace elements: copper, chromium, manganese, molybdenum, selenium and iodine.

This link from Sun Warrior is an excellent explanation of why we should soak our nuts and seeds overnight.

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Almond and Flaxseed Cookies

I have had the busiest week, something in the diary every day made the week whizz past quicker than it usually does!   I have also started a foodie photography course with Lyndsey James and am learning so much about the technical side of my camera, buttons I had never visited and techniques I will be practising to improve my food photo’s .  

Cookies are something I make regularly, different ones each week, we all like our cakes and cookies here so having some control over the ingredients to make them a little healthier is always a good thing!

almond flax cookies1

Almond and Flaxseed Cookies

Prep Time: 10 minutes
Baking TIme:  15 minutes
Makes around 30

Pre-heat your oven to 180C/400F Gas 5

Lightly grease a couple of baking trays

Ingredients

100g unsalted butter, softened
185g self-raising flour
70g golden caster sugar
100g flaked almonds
35g golden flaxseeds
1 large egg, lightly beaten

1tsp vanilla extract

almond flax cookies3

Method

Rub the softened butter into the flour until you have fine breadcrumbs, stir in the caster sugar, flaked almonds and golden flaxseeds.

Combine the egg and vanilla extract into the dry ingredients then shape into small balls and flatten slightly.

Bake for around 12-15 minutes or until lightly golden brown.  Place on a wire rack immediately after baking and leave to cool… if you can!  

That’s it!

Crunchy on the outside but cushion soft in the middle, I make these in my mini macaron pan (yes I have a multitude of baking pans!) to try to keep their shape but these cookies aren’t ones that spread all that much due to the self-raising flour.  As with all my recipes I keep the sugar content down, I used 70g today but I would use 50g if I were adding fruit.

almond flax cookies

These are brilliant for kiddie snacks and lunchboxes and also because they are mini cookies, a small, sweet fix when I need one!

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Healthy Date, Walnut and Seed Truffles

I’ve been using various combinations of ingredients for these little sweet morsels, trying to keep the little girl’s mind on healthy treats.   And with Valentine’s Day at the end of the week, they also make a lovely gift for the one I love. 

healthy truffles

These are sugar-free, the dates gives them their super sweetness and the cocoa that soft chocolatey taste, the seeds and nuts are blitzed finely (or hidden in the case of the toddler) and the coconut oil makes these truffles silky smooth.   For children I would roll in a smoother coating such as ground almonds or coconut rather than chopped nuts.

Healthy Date, Walnut and Seed Truffles

Prep TIme:  30 minutes
Chilling Time:  20 minutes
Makes 20-24

 Ingredients

125g dates
50g walnuts
50g mix of sunflower, pumpkin, sesame, flaxseeds
2 tablespoons cocoa powder
1 tablespoon coconut oil
100g fresh blueberries

To finish: flaxseeds, cocoa, chopped or ground almonds,
chopped hazelnuts, coconut

Method

Soak the dates in warm water for a few minutes to soften, then blitz the dates, walnuts and seed mixture in a food processor until smooth.

Add the cocoa powder, coconut oil and blueberries and gently pulse until well combined. Place the mixture in the fridge for an hour to firm up a little.

Form into small balls and roll in coatings of your choice, see above for suggestions.

These truffles will keep in the fridge for a week, not that I’ve ever had to test out that theory!

Quick Nutritional Info:

Dates are rich in Polyphenols, a plant antioxidant that has a higher capacity to reduce oxidative stress.  An excellent source of Potassium, Calcium and magnesium, with a good balance of manganese, zinc, copper, iron and selenium.  Vitamin K and B complex.

Walnuts:  Good source of Potassium, iron and magnesium, plus B6  and omega 3 fats.

Cocoa Powder (unsweetened):  Phosphorus, magnesium, and calcium, flavenoids.

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Seeded Wreath Bread with Camembert

This Seeded Wreath Bread with Camembert is great for sharing at lunch, the bread was made yesterday evening and the Camembert added today into the middle of the bread and warmed for around 10 minutes. Home-made warm bread and oozing melted soft cheese, perfect for a light pre-Christmas lunch!

camembert

Seeded Wreath Bread with Camembert

Prep Time:  25 minutes plus 1 hour 15 minutes for proving
Baking Time:  25 minutes
Serves 4-6 generously (but you may need more cheese!)

50ml warm water
10g dried yeast
500g strong white bread flour
10g salt
35g unsalted butter, melted
1 Camembert round – 250g size
1 medium organic egg, lightly beaten for egg wash
1 tablespoon golden flaxseeds
1 tablespoon sesame seeds

This recipe is inspired by and adapted from Woman and Home you can find the full recipe and method here. I used the seeds I had in the pantry and doubled the volume as we love seeds on our breads and left out the wine and honey at the end (see recipe for details).  It.was.delicious!

seeded bread Collage

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Seeded Spelt Loaves

Since I went on the bread making workshop  I’ve been wanting to try out some breads using non-traditional flours.  I’ve had some Wholegrain Spelt Flour in the cupboard for a while now and was wondering what to bake with it.   Spelt is an ancient grain, a cousin to wheat although  it contains a broader range of nutrients and is high in vitamins A, B1, B2, B3, folic acid, E, manganese,  copper, and magnesium.   It also contains a wide range of minerals and is a good source of fibre .

I used this recipe from Dove’s Farm  except that I made 4 mini loaves, omitted the nuts and added a mix of sunflower, pumpkin, sesame and flaxseeds to the top as well as the dough.  Before adding the seeds on top I egg washed the dough to give a nice sheen.

Speltflour

 

The dough was a little harder to work with and didn’t rise with as much aplomb as my usual wheat-based flour doughs but nevertheless the resulting Spelt bread rose well enough and was delicious.

Spelt loaf ND

 

We’ve enjoyed these loaves with a numbers of toppings and fillings, from cheeses to honey and even my jam!  It was also delicious toasted the next morning.  Even the tiddler enjoyed a slice  or two, although I think she’s a little confused about why I would put seeds in her bread when we usually put them in the garden!   

I popped one of the loaves into the freezer, the great frozen abyss that is my old chest freezer, I cannot wait till I have an upright one with drawers!

If you want to try using non-traditional flours, Spelt is a great one to start with,  it has a lovely nutty flavour and with the addition of seeds a very healthy alternative to traditional wheat.

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