These Tiny Seeds Pack a Powerful Punch


My Kitchen Heals Raw Flaxseed Bread

Sometimes, the simplest of foods are the tastiest.  This simple mid afternoon snack (or it could double for breakfast or lunch), is packed with goodness.  The tiny flax seed packs a powerful load of nutrients. Flax seed is very low in carbohydrates making this flaxseed bread a great choice for people with diabetes as it helps to stabilize blood sugars.   Yet at the same time, it is packed with  soluble and insoluble fibre  which fills you up quickly and also maintains healthy bowels.  Because of the combination of fibre, flaxseed has a cholesterol-lowering effect on the body.   According to the American Journal Of Clinical Nutrition, flaxseeds can reduce LDL cholesterol by a significant amount, particularly in post-menopausal women.

It is high in most of the B vitamins, magnesium, and manganese but very importantly and why I love it and include in many of my raw breads and crackers is that it is packed with omega-3 fatty acids which really is so important in undoing so much of the inflammation that occurs in our body as a result of poor nutrition choices and lifestyle.  Getting the balance between Omega 3s and Omega-6 fatty acids is important and this is where flaxseed comes in handy as most of the oil in flaxseeds are alpha linolenic acid (ALA).

Flaxseed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones.

Buy your flaxseeds in small quantities and grind it when you are ready to use it.  You need to store this in the fridge as the fats in them are unsaturated and go rancid quickly.

I like to add ground flaxseeds to my raw breads, crackers and “cereals”.  This is a simple but delicious recipe for Raw Flaxseed Bread:


3 big sweet white onions
1 ½ cup ground sunflower seeds
1 ½  cup ground flax seeds
1/3 to 1/2 cup olive oil
4 tablespoons of raw soy sauce or tamari
Peel onions, place in food processor and process in your food processor until small but not mushy. This is one of those occasions where I DON”T use my Vitamix.  Do this in blender at slow speed.  You still want the onion to have “bits” in it and have texture.
Put the onions in a large mixing bowl and add all other ingredients and mix by hand. Feel everything nice and squooshy between your fingers as that’s half the fun! If it is on the dry side, then you might need to go for the whole ½ cup oil plus add a tablespoon of water.
Spread onto dehydrator trays. I use my Teflex sheets when doing this. This should give you 4 trays in a Excalibur dehydrator.
Dehydrate for 1 hour at 47 degrees, then reduce to 40 degrees and dry for another 7 hours. Once the crackers start drying out and holding together, score them with a knife.
Check their progress and when they start to dry, remove the teflex and flip them over.  You will need to dry them for another 4 – 5 hours.  It depends on whether you want them crunchy or chewy. The batch I made today was more of a bread than cracker so I only dried them for an extra 4 hours at this stage.

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