++++++++++++

From: "Jackie "
I use flaxseed to make crust for cheesecake.

COMBINE
1 Stick of melted butter
1 1/4 cup flax seed meal
1/3 cup Splenda (orBrown Sugar Twin)
1 teaspoon cinnamon
Mix well.
Press into the bottom of springform pan or bottom and sides of a pie
plate.
Chill for at least 15 minutes before filling.

I use the for both unbaked and baked cheesecake. We love it!!

++++++++++++++

Flax Meatloaf
From: Miss Jaime Newsgroups: alt.support.diet.low-carb

I just made this last night and it turned out to be the moistest meatloaf
I've ever made. My 18 year old son LOVED it which is something to be said
for it because he HATES my meatloaves normally. I just had 2 slices for
breakfast and even though it is good hot it is much better the next day
cold. The next time I make it I am going to add fresh garlic and lose the
dry stuff.


Meat Loaf - One of life's simple pleasures.

1 kg lean ground beef 2 lbs
250 mL cream 1 cup (I used half and half..all I had in the house)
250 mL ground flax seed 1 cup
125 mL chopped onion ½ cup
1 egg, beaten 1
15 mL Worcestershire sauce 1 tbsp
5 mL black pepper 1 tsp
5 mL garlic powder 1 tsp
5 mL dry mustard 1 tsp
2 mL celery salt ½ tsp
1 mL ground thyme 1/4 tsp
50 mL sf ketchup

In a large bowl, combine beef, milk, ground flax, onion, egg, Worcestershire
sauce, pepper, garlic, mustard, celery salt and thyme. Mix well.


Pat mixture into a 22 x 13 x 8 cm (9 x 5 x 3 inch) loaf pan.
Spread ketchup over top of loaf.
Bake at 180°C (350°F) 1 to 1 ½ hours, until no pink remains.
Remove from oven and let stand 5 minutes.
Remove from pan, place on platter to serve.

Yield: 8 servings

Serving Size: 1 slice

++++++++++

Breakfast Drink:

From: "Kathie
I use 8 oz. water, 2 oz. heavy whipping cream (2 to 3 T), 1 to 2 scoops of
Designer Whey Chocolate Protein (just depends on my mood as to how much I
use), 1/8 to 1/4 cup of ground flaxseed, I just pour in the Chocolate and
Cherry syrups but they are probably about 2T each, throw in about 4 ice
cubes and then shake (obviously I use a shaker with a lid) hard and then
pour into a glass and drink. The syrups I use are sugar free and are either
DaVinci or Torani.

+++++++++++++++

From: Limequilla@
Hi all,

I just finished making my second pan of these and I think the recipe is a
good one. It's an adaption from a cookbook I have called the "Drinking
Man's
Diet Cookbook" c 1965. They are high in EFAs -- Omega 3 and fairly high in
Omega 6, hence the name.

Suzy's Omega Bars

2 Omega eggs - in the egg section at your grocery
1 scant cup combination brown sugar Twin and Splenda
1/4 cup baking mix
1/4 cup flaxseed meal
1/4 t. each salt, soda, baking powder
3 teaspoons extract (I use 2 t. coconut extract and 1 t. vanilla)
1 cup coarsely chopped walnuts
Optional: Mace, cinnamon, or nutmeg. Maybe even pumpkin pie spice.

Preheat oven to 350 degrees.

Whisk the eggs until they're light and a little fluffy, add sugars. Combine
the dry ingredients together in a little bowl then add to the egg mixture.
Add the extract and walnuts. Put into an 8 x 8 buttered baking tin -- you
have to work the stiff batter around and into the corners -- and bake for 15
minutes. Can eat right away with cream cheese or wait and eat them cool.
My
family and I enjoyed these. Makes 16. Carb content depends on your baking
mix.

Suzy in Indy

Flaxseeds have a pleasant, nutty flavor and taste good sprinkled on salads, cooked vegetables, or cereals. The oil is quite tasty, too, though expensive. Here are some flax tips:

• Grind the seeds or else chew them very well—whole seeds simply pass through the body. Grinding the seeds just before using them best preserves flavor and nutrition, but pre-ground seeds are more convenient. Keep them refrigerated. There are no nutritional differences between brown and yellow seeds.

• Combine flaxseed flour with wheat flour for breads, quickbreads, and pancakes.

• Ready-made flaxseed breads, muffins, cereals, and breakfast bars can be found in many stores.

• The oil spoils quickly; it comes in dark bottles to extend its shelf life. Keep it refrigerated, and pay attention to the expiration date. "Cold-pressed" flaxseed oil is more expensive but no better than other kinds.

• Flaxseed oil cannot be used for frying or sautéing.

• Pregnant or lactating women should not eat lots of flax.

• A few people may have allergic reactions to flaxseeds.

• Pass up flaxseed supplements—eat the foods instead.

Read more on Flaxseed here: