Recipes with Flax seed

Breadbread without flour

Pour all the kernels in a bowl, they must be whole and not crushed. Whip water, egg and salt together and add to the kernels and stir it all together. The dough may seem quite smashed, but it is supposed that the seeds absorb liquid (especially the flaxseed) a

Healthy raw food balls

Pour the dates in a saucepan covered with water, bring the boil and the sieve then the water off. Now mix dads and all the other ingredients in a blender of electricity. Food processes and blend into a CHOKO mass! If the CHOKO mass is not sticky enough, add a

Stine Stone Age bread

Mix the dry ingredients in a bowl, add the wet ingredients and mix well. The mass is poured into a breadcrumb and pressed well into the mold so there are no air holes. Bake approx. 1 hour at 160 degrees. Turned onto a grill where it cools.

Crispbread

1. The whole is stirred together with a spoon. 2. Put the dough between two pieces of baking paper. Roll it out with a cake roll until it fills the whole paper. 3. Remove the top piece of paper. 4. Cut the dough into squares with a knife. Behind 200 c for

Gluten free dark rye bread

The day before the preparation: Sourdough: pour the quino seeds in a bowl pour the seeds with boiling water and stir approx. One minute the seeds came in a sieve and rinse with plenty of water stir the yeast into the water in a bowl and add the other ingredien

Rye bread with sourdough I

sourdough: The yeast should last 1-2 days at room temperature before use. Stir yeast into lukewarm water. Add rye flour and salt. Pour it into a high, slim container and leave it covered with low or aluminum oil at room temperature, preferably a little war

Rye bread with beer and apples

sourdough: Stir pilsnerøl, yoghurt and syrup with rye flour to a linden porridge. Cover the film and style it for 2 days or until the dough smears "sour", then the baking can start. Stir crushed bread kernels with yams, beer, gates, mealies, flax seeds, su

Rye bread I

1st day: Sourdough, rye kernels, water, wheat flour, salt, linseed and sunflower seeds are mixed together. The consistency must be quite fluid. Stands for 24 hours at room temperature. 2nd day: 1 portion of sourdough (about 2 dl.) Taken from. Malt, sugar a