Flax Farm Linseed Recipes

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The health benefits of linseed are now well appreciated but in this country the culinary properties have been somewhat ignored. Flax Farm cold-pressed linseed oil and freshly ground linseed meal are delicious foods on their own and add succulence and a delicate flour enhancing richness to many foods.   In other parts of the world linseed has been a traditional ingredient in many

 Many of these recipes have been created with special diets in mind. Use alternative sweeteners of your choice if required.

• Diabetic Diets: Linseed is sugar-free, low GI and low-carb.  
• Gluten-free, Coeliac, Wheat-free, Diets. Linseed is completely gluten-free and many of the following recipes are or can easily be adapted. Linseed meal is a good source of fibre that is often missing in gluten-free diets and as an ingredient naturally adds succulence and flavour that can improve gluten-free baking.
• Nut-free and other allergy diets. Linseed is completely unrelated to other nuts and seeds and so is usually fine for people with food allergies. The meal is a useful alternative to ground almonds in many recipes and the whole seeds can be used instead of whole or chopped nuts..     

Cold-pressed Linseed Oil Recipes  l  Linseed Meal Recipes  l  Soups  l  Whole Linseed Recipes

Cold-Pressed Linseed Oil Recipes

Our linseed oil is sweet, mild and buttery tasting. Like all unsaturated nut and seed oils, Linseed should not be cooked at very high temperatures because it destroys the oil's most important properties. But it can be added to foods that have some moisture in them.

Flax Farm's Linseed Oil's unique, fresh taste makes it a fabulous base for vinaigrettes and gives home-made smoothies an irresistibly creamy texture. Here you'll find a selection of some our best-loved recipes.

• Bread, using Flax Farm linseed oil instead of lard or olive oil gives bread the most wonderful subtle buttery flavour and adds omega-3 instead of cholesterol!
• Use instead of butter or margarine in scones, cakes, biscuits and muffins.
• Stir into dishes at the end of cooking time to give them a healthy boost. 
• Another way to get omega-3 and flavour instead of cholesterol: try using Linseed oil drizzled over cooked vegetables and pasta instead of butter. It tastes especially good on carrots, cabbage, broccoli and cauliflower or with herbs on baked, boiled or mashed potatoes.
• Good on porridge instead of cream.

Omega-3 Banana Mash

• a great breakfast or dessert for toddlers and young children
• This makes a delicious sugar-free breakfast or snack.

Method:
mash a soft banana with a fork and incorporate up to 1-2tsp of Flax Farm Linseed Oil. Eat immediately.

Omega-3 Silky Smoothie

• This smoothie, laced with healthy omega 3 from linseed, satisfies a sweet tooth but with no added sugar! The banana absorbs the oil and makes the silkiest, richest smoothie you've ever tasted.

Ingredients:
1-2 bananas 
1 cup orange juice or freshly squeezed whole oranges 
1-2tsp Flax Farm linseed oil 
Method:
Whiz all the ingredients in a blender, chill and serve. Try adding a cup of raspberries, strawberries, kiwi, peach or nectarine, or combinations of seasonal fruit, for an extra vitamin C boost.

Big Omega-3 Tomato Sauce

Ingredients:
1 clove garlic 
2tsp olive oil 
Tin chopped and strained tomatoes 
Pinch of dried herbs 
Pinch salt 
Pinch sugar 
Pepper to taste 
1tbsp Flax Farm linseed oil 
Method:
Simmer all the ingredients except the Linseed oil together until soft and well reduced. Take off the heat, allow to cool slightly and stir in Linseed oil. Keep in the fridge.

Linseed Vinaigrette

Ingredients:
1tbsp olive oil 
1tbsp Flax Farm linseed oil 
1tbsp lemon juice or wine vinegar 
Salt and pepper 
Pinch dried tarragon 
Crushed garlic to taste 
Method:
Mix the oils and lemon juice or wine vinegar together thoroughly until emulsified. Stir in seasoning, herbs and garlic.

Quickest Omega-3 Vinaigrette

Ingredients:
2tbsp Flax Farm linseed oil 
1-2tbsp balsamic vinegar 
Method:
Mix the oil and  vinegar together - or for the ultra just drizzle separately over salad. Add salt and black pepper to taste.

Quick Easy Dhal

Ingredients:
1-2 chopped onions 
2-4 crushed cloves garlic 
1 chopped green or red pepper 
½tsp turmeric 
1tsp garam masala 
½tsp chilli powder 
½tsp crushed black pepper 
1 cup dried red lentils 
1 tin chopped tomatoes 
1 thinly sliced onion 
Ghee or olive oil 
½tsp cumin seeds 
½tsp mustard seed 
1 chopped red chilli 
1-2tsp Flax Farm linseed oil per person 
Fresh green coriander to garnish 
Method:
Place chopped onions, garlic, green or red pepper, turmeric, garam masala, chilli powder, pepper, lentils and tomatoes into a sauce. Cover with enough water to prevent sticking and boil until lentils are soft. Brown in a frying pan the sliced onion in a little ghee or oil. Add cumin, mustard and red chilli. Fry until the seeds start to pop. Take off the heat and stir in 1-2tsp of Linseed oil per person and immediately stir into the lentil mix. Add salt and pepper to taste.

Saxony-Style Potatoes with Linseed Oil

• 2 pounds very small new potatoes
• 1 teaspoon caraway seed
• 1 (16-ounce) container cottage cheese or quark or low-fat sour cream
• ¼ cup snipped chives
• salt and freshly milled black pepper
• ¼ teaspoon ground caraway
• 2 teaspoons flaxseed oil, plus more to taste
• 2 to 3 tablespoons milk (optional)

1. Scrub the potatoes with a brush and bring them to a boil in enough salted water to just cover them. Add the caraway seed and cook until the potatoes are tender. Drain.
2. Combine the quark with the chives. Add salt, pepper, and ground caraway, and stir in the flaxseed oil. If you are using quark, add a small amount of milk to thin the mixture. Serve the hot potatoes and the dip separately. Instead of incorporating the chives and flaxseed oil into the quark, they can also be served on the side and added to taste.

• 2 pounds very small new potatoes
• 1 teaspoon caraway seed
• 1 (16-ounce) container silken tofu
• ¼ cup snipped chives
• salt and freshly milled black pepper
• ¼ teaspoon ground caraway
• 2 teaspoons flaxseed oil, plus more to taste
• 2 to 3 tablespoons milk (optional)

Scrub the potatoes with a brush and bring them to a boil in enough salted water to just cover them. Add the caraway seed and cook until the potatoes are tender. Drain.Combine the silken tofu with the chives. Add salt, pepper, and ground caraway, and stir in the flaxseed oil. If you are using ordinary tofu, add a small amount of soya or other seed/nut milk  to thin the mixture. Serve the hot potatoes and the dip separately. Instead of incorporating the chives and flaxseed oil into the tofu, they can also be served on the side and added to taste.

 Baked Potatoes with herby Cottage Cheese, Quark (or Tofu) and Linseed Oil

As above but use a baked potato instead of new potatoes.

Indian Crushed Potatoes

Method:
Boil potatoes, until well cooked and starting to break up, drain thoroughly. Then add per person a generous dessertspoon of linseed oil , a small pinch of salt, a handful of finely chopped onion, good handful of fresh torn coriander and stir well with a fork. Dust with a pinch of cayenne or chilli powder before serving.  Use warm or cold with meat or curries or salad

Vegetable soup

A teaspoon of Linseed Oil added just before serving enriches both the flavour and the nutritional value of ready-made soups,

Method:
Soften 1-2 chopped onion and 1-2 cloves garlic in butter. Add any vegetables of your choice: carrots, parsnips, celery, fennel root, potatoes, thoroughly cover with stock (or water with a stock cube) add a large tin of chopped tomatoes. Boil until soft. Liquidise, add 1-2 teaspoons per person Linseed Oil.  Finish with lemon juice, double cream or yoghurt and chopped fresh herbs to taste.

Freshly Milled Linseed Meal Recipes

The fine grade of Fresh Linseed Meal enables you to get the maximum benefit of its important nutrients, including Omega-3, soluble fibre, insoluble fibre, lignans and protein and makes it easy to use in the kitchen.  Fresh Linseed Meal slightly sweetens food.   It can be used raw or cooked, but should not be exposed to extreme heat for long periods. Most of these recipes have been devleoped by us and ttested at farmers' markets; though it's often hard to convince people something that tastes this good can be healthy too!

Super Smoothie:

1 banana, 1kiwifruit (or similar volume strawberries or melon), 20g Fresh Linseed Meal, and fruit juice, yoghurt or milk to make up to 14 fluid ounces. Liquidise and serve. (2 portions) 

Kate's Raw Magic Golden Milk

 by Kate Magic.  More about Raw Food and books at the Raw Living Website

Simple Blonde Flax Farm  Milk

Just in case your larder doesn't have all the ingredients for Kate's magic above:

2 tbsp  Flax Farm ground golden meal.

A squeeze of  lemon juice

Spices whichever you fancy; 1 tsp whole ginger if you have it,  a few drops vanilla extract, a pinch cardamom or of cinnamon

1tsp lecithin granules if you have it.

1 banana

1 litre water

Whizz and drink or use over cereal, or as the basis for vegan smoothies.  If you add a little extra linseed and another banana you have veggie linseed custard - wonderful over diced mango - or even apple crumble!

Fruit and Linseed Salad

dice finely, two or three whole fresh juicy fruit per person, peeled if required – bananas, kiwis, mangos, pears, pineapples, melons, berries work well – sprinkle with 1-2 dessertspoons Fresh Linseed Meal and stir; serve immediately, add yoghurt, cream or honey if desired. Yoghurt and Linseed: Stir 1 tbsp Fresh Linseed Meal into a helping of your favourite yoghurt, add fruit or honey to taste. Linseed and Banana Mash. This makes a hearty sugar-free breakfast , snack or dessert - and it's ultra-filling and it's rich in complex carbohydrates and fibre.
Method:
mash a soft banana with a fork and incorporate 2-3 heaped dessertspoons (20-30g) of Flax Farm Linseed Meal. Eat immediately.

Linseed Porridge

add 1 heaped tablespoon of Fresh Linseed Meal to 2-3 heaped tablespoons of porridge oats, mix with milk or water, bring to the boil and cook as for usual.

Cereals

add 1-2 dessertspoons Fresh Linseed Meal to any chopped fruit if used, sprinkle on cereal and add milk as usual.

Dr Budwig’s* Famous Muesli:

  Layer 2 tbsp Fresh Linseed Meal, 1 grated apple, and 1 tbsp finely ground hazelnuts or walnuts into two bowls. Top with 1 cup quark, 1/2cup buttermilk (or yoghurt), 1tbspn butter milk and 1 tbsp High Barn Oil’s Linseed Oil beaten together until creamy. *Johanna Budwig won a Nobel prize for her pioneering work on the role of essential fatty acids, especially in linseed oil, in the treatment of cancer and other degenerative diseases.

Dr Budwig’s* Famous Muesli, dairy-free version

Layer 2 tbsp Fresh Linseed Meal, 1 grated apple, and 1 tbsp finely ground hazelnuts or walnuts into two bowls. Top with 1mashed banana,1/2 soya yoghurt 1tbsp fruit puree and 1 tbsp Flax Farm Linseed Oil beaten together until creamy.

Very Quick Veg and Linseed  Soup

                  Take enough stock or ready made consommé for the portions reuired and bring to the boil. Menawhile very finely slice onions and stir until slightly soft in a frying pan with the minimum of of olive or similar oil.  Very finely shred, slice or grate whatever veg you have or fancy.  Add that and onions to soup.  Whe the veg is as soft as you like, remove from heat add any chopped herbs you have to hand and a heaped dessert spoon or two of fienly ground gold linseed.  Add salt and pepper if you want but not essential.  Can also be puréed with blender if preferred.

Very Quick Watercress Linseed and Spinach Soup.

                     The key to making this very good is having very good homemade chicken stock  Failing that you can use clear soup.   It is very quick so the spinach and watercress are almost raw.  

Directions per person..  Soften a cery small onion or shallot in a minimum of oil.  Add stock or soup, brink to th eboil, add raw chopped watercress (up to 1 bunch but reserve about a half of the leaves),  a small portion of raw or defrosted frozen leaf spinach and - optionally  - a small pich of grated horseradish or the best preserved horseradish (Polish is good) and a tablespoon of freshly milled gold linseed meal.   Simmer for 1 minute and blend - it doesn't have to be completely smooth; you can make it as textured as you like.   Then add the remaining watercress leaves, stir  and serve.  If the stock is good enough you probably won't  even need salt.

Creamed Vegetable Soup:

 Soften one large onion and two cloves garlic in olive or sunflower oil, add 1-2 chopped carrots, 1 large parsnip (optional), 2-3 sticks celery,1 tin chopped tomatoes, herbs (marjoram, tarragon, oregano or mixed) to taste, more than cover with water or stock and bring to the boil. When all ingredients soft enough to liquidise whiz in blender until smooth. Add 1-2 dessertspoons Fresh Linseed Meal per person and serve. Serves 2-4. 

Three-dimensional Omega-3 linseed and omega-6  sunflower salad dressing: 

This is a delicious quick, thick, crunchy salad-dressing with several health virtues: 1) it’s salt-free 2) it’s made with linseed oil so each helping contains as much omega-3 as a large piece of mackerel and has health-benefits throughout the whole body, 3) it uses cider vinegar which has many health-giving properties 4) whole linseeds aid digestion. It’s great with any salad leaves, peppers, steamed celeriac, baked squash, baked sweet potato and avocado and makes a salad a complete meal.5) it contains both the omega fatty acids we need to be healthy.

The following quantities will serve 1-2 people. Lightly dry fry on medium-high the following seeds in separate batches in a lidded pan until they start popping and lightly browned: 2 dessertspoons Flax Farm whole bronze and/or gold linseeds, 2 dessertspoons sunflower seeds, 2 dessertspoons pumpkin seeds Pour seeds into a bowl and add: 1 dessertspoon pomegranate molasses (or balsamic cider vinegar), 1 dessertspoon cider vinegar, 2 dessertspoons cold-pressed Flax Farm Linseed Oil, 2 dessertspoons cold-pressed sunflower oil. Stir well and add to salad.

Mashed potato

 Per person cook and mash 1 large cooked potato, 40g milk, 12g knob butter, 1 tbsp Fresh Linseed Meal, salt, pepper, and chopped chives, chervil or parsley to taste. This is just as good with any other root vegetable. 

Potato cakes:

use any left over mashed potato (and/or other vegetable), add ½ small egg and an extra dessert spoon Fresh Linseed Meal per person, season to taste, form into cakes and fry slowly until golden brown. 

Vegetable Risotto

Make risotto as normal using stock or made up stock cube, but replace ¼ of the rice with Fresh Linseed Meal which you add in when the rice is soft. Should still be enough liquid to make a thick sauce for the rice; pour this over a mixture of finely chopped raw or cooked tomatoes, celery, courgettes or (char-grilled and peeled) red peppers. 

Rice and Linseed

Cook rice as normal and stir in 1 tbsp Fresh Flax Farm Linseed Meal per person before serving. 

Fruit, stewed, tinned or fresh

stir 1-2 tablespoons per helping just before serving. Especially good with rhubarb and blackcurrants. Add cream or yoghurt to taste.

Yoghurt and Linseed

Stir 1 tbsp Fresh Linseed Meal into a helping of your favourite yoghurt, add fruit to taste. Try with rice pudding too.

Marmalade or Jam Sponge Pudding

line a loaf tin or bowl with 1 heaped table spoon marmalade (or jam) and 1 thinly sliced orange (or fruit of choice). The mix together 150g sugar, 100g melted butter, 2 eggs beaten, 8oz mixed dried fruit/ginger/dates/peel/glace fruit, juice and zest of 1 orange, 140 g milled Fresh Linseed Meal, 60g flour or buckwheat flour, 1.5 tsp baking powder. Pour into tin/bowl and bake for 45 mins at 185oC and serve with custard (serves 4 – 6) 

FLAX FARM Moist Linseed Tea Bread Bars

 Linseed Bread Pudding-style Cake or very nice with hot custard!

• Gluten-free
• wheat-free ۰
• cereal-free ۰
• Can also be vegan ۰
• dairy-free and egg-free ۰
• Low sugar ۰

This is a delicious not too sweet but filling cake – an excellent cake for dieters and diabetics because of the low sugar and the linseed (protein+fibre+omega-3) helps lower blood sugar and leaves you feeling fuller for longer so less temptation to snack! 

Method:
Put to soak 360g Mixed dried fruit and peel, 140g Sugar white/brown with or without 10 -15g treacle, good pinch mixed spice in 450g hot tea -preferably strong Early Grey. Soak for at least 45 minutes.
Then add: 85g buckwheat/quinoa flour/flakes, 85g gram flour, 110g Flax Farm freshly ground (gold or bronze) linseed meal.1 egg (optional but add a little extra water and a dessert spoon ground linseed instead if egg-free) 40g melted butter or coconut or linseed oil. Beat everything together and pour into either an 8 x 13 flat tray to make bread-pudding style cake bars or a greased/parchment lined cake tin/loaf tin to make a fruit cake. Bake at 170 °C for approximately 20 mins or until a rich chestnut brown, set but still moist in the centre.

Flax Bread for Bread Machines:

 3 cups whole-wheat flour, 4 tbsp whole flax seeds, 3 tbsp Fresh Linseed Meal , 2tbsp honey, 3 tsp gluten four, 2 tsp active dry yeast, 1tsp sea salt, 2 tbsp Flax Farm linseed oil or unrefined sunflower, almond or olive oil, 270 ml warm water. Soak whole seeds in water for half an hour, then proceed as normal for a 1lb wholemeal loaf. 

Linseed and Almond Cookies:

soak ½ cup whole linseed in 1 cup yoghurt. In another bowl, cream 1 cup butter, 2 cups sugar, 2 eggs and 1 tsp vanilla extract. Add 2 cups plain or wholemeal flour, ½ cup Fresh Linseed Meal, 1 cup fine oatmeal or porridge oats, 1 tsp baking powder, ½ tsp sea salt, 2 cups chopped almonds and combine with the whole linseed yoghurt mix. Form into balls and place on baking sheet. Leave two inches between each ball. Cook in preheated oven at 180o C or 350 o F for 15 minutes  

• Try replacing between ten and thirty percent of the flour in most recipes with Fresh Linseed Meal. 
• In bread and gluten-free loaves replace 10% of flour with linseed and add a little extra water.
• Stir 1-2 dessertspoons per person into sauces and soups.
• Sprinkle into cooked vegetables and raw salads.
• Ground linseed is a nice addition to fruit juice, allow it a few minutes to soak and soften before drinking.

 Whole seed recipes

Use whole seeds with abandon in muesli mixes, sprinkle on salads.  sprinkle over pizza or cheese on toast a few minutes from the end of cooking. Try dry roasting the seeds in a frying pan for extra flavour.  A attractive crunchy addition to breads, cakes and teabreads 

Linseed (flaxseed) Tea

Add 3 tablespoons of flax seeds to 1.5 litres (3 pints) of water and bring to the boil. Take it off heat and leave to stand 8 hours/overnight.
Put on heat again and bring to the boil and simmer gently for 1 hour. Take off stove and strain the seeds from the liquid while hot through a sieve.

Drink hot or cold, diluted with water of fruit juice to the desired consistency. Drink daily for hydration, comfort for the digestion or just as a nice warm or cold drink.

Refrigerate – Keep for up to  4 days..