Flapjacks with linseed are so much healthier than oats alone
Flax Farm ground linseed (aka flaxseed) has to be one of the healthiest foods around and linseed makes your flapjacks even more delicious than usual. When you use Flax Farm Linseed Porridge to get ground linseed into your flapjacks it takes each flapjack to a whole new level for healthfulness.
- More omega-3 than a large piece of salmon
- Double the fibre
- Linseed has more than three times the soluble fibre of oats
- More protein
- Fewer carbs
- A good helping of lignans (special linseed antioxidants)
- More filling & sustaining
- Lower glycemic index
You only get the full value of linseed’s health benefits when it is ground such as it is in Flax Farm Linseed Porridge. This isn’t a new idea, archaeologists have discovered that our stone-age ancestors used to grind linseed to make cakes from, often combining it with other seeds, herbs and fruit. All those thousands of years ago people were closer to nature than we are so more aware of the importance of how they prepared their food. Whole linseeds are too small and slippery to chew properly, too tough to digest but when linseed is ground it becomes a proper food.
How to make your own delicious healthy linseed flapjacks with Flax Farm Linseed Porridge.
Recipe for linseed flapjacks made with Flax Farm Linseed Porridge (easy)
Ingredients: 470g Flax Farm Linseed Porridge, (which is naturally gluten-free), 280g butter, 70g honey or syrup, 210g sugar, 3g milk or water
Method: Gently warm butter, sugar, water/milk and syrup until melted and add to the linseed porridge. Mix well, empty into 12″ x 9″ silicon-paper lined baking tray and level out with a spatula.
Bake at 160oC for approx 20 minutes or until it forms a skin to touch. Do not over-cook. Remove from oven, allow to cool before cutting into slices. Click to see an expanded version of the linseed flapjack recipe.
How to make Linseed Flaxpacks from Flax Farm Linseed Porridge in your own recipe
Simply replace all the oats in your usual recipe with Flax Farm linseed porridge, reduce the butter and sugar each by about 15%, add approximately 1 teaspoon of water and bake at 150-160oC until a slight skin can be felt.
How to incorporate Flax Farm Ground Linseed in your usual flapjack recipe
Use Flax Farm freshly cold-milled ground linseed to replace a quarter of the porridge oats in your usual recipe, reduce the butter (or other fat) and sugar each by about 15% and add a teaspoon of water. Don’t overcook, remove from heat as soon as the baking flapjack forms a slight skin.
Tips for making your flapjacks even Healthier
You can make your linseed flapjacks even healthier, vegan, lower glycemic index, lower carb and sugar-free
- Sugar-free use erythritol instead of sugar
- Instead of syrup use honey, yacon syrup, maple syrup or other lower sugar syrup or even a mashed banana.
- If you avoid oats try Flax Farm’s oat-free Linseed and Buckwheat with Quinoa Porridge,
- For a vegan dairy-free option, use 340g coconut oil or Flax Farm cold-pressed linseed oil and 40g water instead of butter (The extra water helps keep the temperature of the flapjack while cooking to just on 100oC)
- To make your own flapjack recipe even healthier you can replace up to 50% of the oats with ground linseed, add at least 1 full teaspoon of water mix hard before placing in baking tray.