Golden Flaxseed

Low Carb Muffins
6 tablespoons butter – melted
3 large eggs     
1/4 cup whipping cream (or half and half)
1/2 cup artificial sweetener
1 tablespoon maple flavoring
1 tablespoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 rounded teaspoon baking powder
1/2 rounded teaspoon baking soda
1 cup Augason Farms Golden Flaxseed, ground
1/4 cup soy flour

Beat butter, eggs, and whipping cream together, then mix in sweetener, maple, and vanilla.  In a separate bowl, mix remaining ingredients, then mix into first set of ingredients.  Line muffin tin with paper muffin holders and fill each about 3/4 full.  Bake at 375˚F for 15-20 minutes.


Flax Bread
1 cup sorghum flour    
1/4 cup Augason Farms Brown Rice Flour
1/4 cup white rice flour
1/2 cup Augason Farms Potato Starch
1/4 cup Augason Farms Cornstarch
1/4 cup Augason Farms Golden Flaxseed (milled)
2 1/2 teaspoons Augason Farms Guar Gum
2 teaspoons S.A.F. instant yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup water or milk
2 tablespoons vegetable oil

Combine all dry ingredients.  In a mixer, combine all wet ingredients.  Mix on low speed, add the dry ingredient mix.    Scrape sides and mix on medium for 4-5 minutes. Pour into a bread pan and let rise to top of pan.  Bake at 350˚F for about 40 minutes.
 

Write a review