Recipes with linseed flour for dishes rich in fiber

Whether you are trying to lose some weight or simply aiming for a healthier diet and lifestyle in general, linseed (flaxseed) flour should be one of the ingredients to help you reach set goals. 

Linseed flour is nutrient-dense flour with many health benefits and as such a great alternative to traditionally used white flour. This type of flour doesn't contain gluten, therefore sure pick for everyone struggling with gluten intolerance and allergy.

Most often used to aid bowel movement and alleviate constipation. Furthermore, linseed flour has the ability to lower blood cholesterol, at the same time improving cardiovascular health. 

Linseed gluten-free bread

Ingredients:

• 1 cup (2,5 dl) coconut flour
• 1 cup linseed flour
• 1 teaspoon salt (we recommend Himalayan)
• 2 teaspoons baking soda
• 10 eggs
• 1/2 cup melted coconut oil
• 100g melted butter
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 180 degrees.
2. Mix all dry ingredients in a bowl. Use a separate bowl to beat eggs and add wet ingredients to the eggs.
3. Combine all ingredients and mix them well.
4. The result should be a thick and slightly sticky batter that you will transfer into the greased baking tray.
5. After 50-60 minutes, your gluten-free bread should be finished.
6. Remove from the oven and let cool before slicing and serving.

Raw cupcakes

Ingredients:

• 1 cup coconut flour
• 1 cup almond meal
• 1 tablespoon linseed flour
• 1/2 cup dried white mulberries
• 1/3 cup date paste (1 cup soaked dates in 1/4 cup water)
• 2 tablespoons almond drink
• Pinch of salt (we recommend Himalayan)
• 2 tablespoons melted coconut oil

For a glaze:

• 3/4 cup frozen blueberries
• 1/2 cup cashew butter
• 1/4 cup honey or agave nectar
• 6 tablespoons melted coconut oil

Instructions:

1. Mix coconut flour and almond meal with mulberries powder. 
2. Add date paste, almond drink and salt.
3. Finally, add coconut oil and linseed flour and stir until you reach a cake batter-like texture.
4. Shape a little mixture into a ball or in the desired shape and gently press it into the cake mould (can also be muffin paper) as desired.
5. Repeat the process with the remaining mixture.
6. Place the moulds in the refrigerator or freezer until the top cream is done.

Preparing glaze:

1. Using a blender, mix the blueberries, cashew butter and honey until you get a smooth cream.
2. Add coconut oil and mix well.
3. Decorate each cupcake with the topping and return to the refrigerator until serving.

Linseed flour pizza base

Ingredients:

• 1/2 cup linseed flour
• 2 teaspoons baking powder
• 3 eggs
• Olive oil
• Himalayan salt

Instructions:

1. Mix all ingredients and add oregano with half a glass of water.
2. Let the dough rise, then spread it evenly over the baking sheet.
3. Bake for 15-18 minutes.
4. Add topping to your liking (tomato, mozzarella, arugula) and bake until the crust turns golden brown.

Linseed pudding

Ingredients:

• 2 cups milk (cow's or dairy alternative)
• 4 tablespoons ground millet
• 1 tablespoon linseed flour
• 1 tablespoon coconut flour (optional)
• 1 tablespoon organic cocoa powder
• 1 tablespoon dried cranberries
• 1 teaspoon cinnamon
• 1 tablespoon erythritol

Instructions:

1. Grind the millet in a coffee grinder and set aside 4 tablespoons for the pudding.
2. From the total amount of milk, separate half a glass, and put the rest in a bowl with dried cranberries and cook together
3. Stir ground millet, cocoa, erythritol, cinnamon, coconut flour into the milk that you have separated and whisk everything together.
4. Cook, stirring, for 3-4 minutes until thickened and finally add a tablespoon of linseed flour.
5. Remove from the heat and mix everything well once more.
6. Pour the mixture into a serving dish and eat either hot or cold, whatever you like it.

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