Seeds can be used in many ways and add a delicious flavour and crunchy texture to food. The Flaxseed Muffin recipe is low in carbohydrate and gluten-free and was provided to us by Lori Jansen, one of our face book followers.

 

Ingredients:

2 cups HCW Linseeds, brown (ground in blender)

1/2 cup HCW Coconut Flour

1/2 cup HCW Psyllium Husks

1 cup HCW Sunflower Seeds (ground in blender)

2 tsp baking powder

Pinch of salt

6 eggs

2-3 cups water

1/2 cup olive oil or coconut oil (just melted, not hot)

Method:

1. Mix all ingredients and allow to stand and

thicken for about 10 minutes. Add more water

if too thick.

2. Line muffin pans with paper muffin cups, spoon

in batter and bake at 180C for about 40

minutes.

3. Keep in a sealed container in the fridge, or

freeze.

4. For a vegan version: use 2 tsp baking soda and

1/2 cup vinegar in place of the baking powder

and eggs.

(Please click below images to order online)

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