I have tried to include recipes for all types of diets and people with different lifestyles and eating habits. So, some of the recipes included are gluten free, wheat free, sugar free, raw, and conventional recipes. Try and adapt these to your own special diet or personal way of eating.

If you would like to see me making some of these recipes, go to Youtube and type in Matildasflax or just click to link on some of the recipes below.

I know you also find your own fun way of using Flax & Company.

Matilda

CHOCOLATEY, DATEY, NUTTY SAUCE

Come and visit me on Youtube
to see how this recipe is made.

Ingredients
3/4 cup chocolate FLAX & COMPANY
3/4 cup apple juice
1/2 cup of ground dark organic chocolate (optional)
8 pitted dates
1/3 cup pecans
1 teaspoon agave nectar, honey or maple syrup.

Directions
Blend a little of the apple juice with dates in a food blender until it becomes creamy. Add the rest of the apple juice and sweetener of your choice. Add Flax & Company, pecans, chocolate and blend a few to desired consistency. You can make this as creamy as you like - just add more or less apple juice.

Pour over fresh fruit, yogurt or your favorite dessert – YUMMY & HEALTHY!!!! (If you leave sauce overnight in refrigerator it will thicken and become a wonderful, nutritious, high protein & fiber dessert.)

MATILDA’S NUTTY PIE CRUST
Come and visit me on Youtube
to see how this recipe is made.

Ingredients
1/2 cup of any kind of plain flour (whole wheat, rice, spelt etc)
3/4 cup FLAX & COMPANY
1 teaspoon vanilla essence
1/3 cup finely chopped pecans
1/3 to 1/2 cup water

Directions
Combine all ingredients and press into a lightly greased tray or pie dish.
Bake 20 minutes at 320 degrees or until firm. Cool before
adding filling and re-baking.

MATILDA’S CHOCOLATE DATE TRUFFLES
Come and visit me on Youtube
to see how this recipe is made.

Ingredients
1/2 cup Chocolate FLAX & COMPANY
1/2 lb pitted dates
1/2 tablespoon of agave nectar, maple syrup or honey
1/8 teaspoon cinnamon
3/4 cup apple juice
1/2 cup roughly ground pecans
1/2 cup chocolate (cocao nibs or unsweetened chocolate pieces)

Directions
Grind cacao nibs or unsweetened dark chocolate pieces in a food processor until they resemble crumbles. Put into a bowl and set aside.

Put dates into the food processor with agave nectar, maple syrup or honey and a little apple juice. Blend until dates resemble a smooth paste. Add cinnamon, Flax & Company, and pecans to the mixture. Add this mixture to the ground chocolate mixture. Mix well and form into small balls. Put into the freezer overnight. YUM!!

MATILDA’S APPLE CRUMBLE

Ingredients
6 green apples peeled, cored & sliced
1 teaspoon ground allspice
t tablespoon honey
2 tablespoons water
1 heaped tablespoon rolled oats
1 heaped tablespoon shredded coconut (unsweetened)
2 heaped tablespoon FLAX & COMPANY
1 heaped tablespoon flour (whole wheat or rice or spelt etc)
2 teaspoons sucanat or sugar of choice
1 tablespoon soy milk
Yogurt

Directions
Preheat oven to 350 degrees. Place the first 4 ingredients into a large saucepan and simmer
until the apples are just cooked, then remove and place in an oven proof dish. To make the crumble, mix together in a small bowl the remaining ingredients, using just enough of the yogurt to bind the
crumble mixture, it should not be too moist. Sprinkle the crumble mixture evenly over the top of the apples and bake in the oven until the crumble mixture becomes golden, about 20-30 minutes.

PERFECT PEARS
Come and visit me on Youtube
to see how this recipe is made.

Ingredients
6 ripe pears, skinned and cut into thick slices
3/4 cup FLAX & COMPANY (I prefer Chocolate)
1/2 teaspoon ground cardamon
1/4 teaspoon ground nutmeg
1/8 teaspoon cinnamon
1 tablespoon honey, agave nectar or maple syrup
3/4 teaspoon ginger finely chopped
1 teaspoon vanilla essence
6 pitted dates
1/2 cup fresh orange juice
1/2 cup of apple juice

Directions
Lightly oil (I prefer organic cold pressed organic coconut oil) a baking dish. Place prepared pears in the baking dish and pour the orange juice over the pears. In a separate bowl add your Chocolate Flax & Company, apple juice, chopped dates and ginger, agave nectar and spices. Mix together and spoon over pears. Cover and bake at 320 degrees for 40 minutes.

Serve with yogurt or favorite topping.

MATILDA’S BREAKFAST PANCAKES – My favorite!

Ingredients
3/4 cup of flour (wheat, spelt, or rice etc)
1 egg (or two if you are using rice or another non gluten free flour)
2 cups milk, rice, soy, hemp or regular milk

Directions
Make pancakes – keep warm. (Can be made the night before and frozen)
Spread with toasted almond butter or tahini. Add another light layer of agave nectar, maple syprup or honey. Next add freshly chopped fruit, (strawberries, blueberries and banana are best) 1 tablespoon of your favorite yogurt (I prefer Sky Top Farms maple flavor). Top with 1 tablespoon of your favorite FLAX & COMPANY flavor – a Bonza Breakfast!!

WICKED WAFFLES

Toast a waffle or muffin of your choice.
Spread with roasted almond butter or tahini paste
Top with honey, agave nectar or maple syrup
Add a heaped tablespoon of chocolate FLAX & COMPANY
(You could even top off with yogurt!)

DYNAMIC LIFTER
1 pear (peeled and sliced into chunks)
1 1/2 tablespoons FLAX & COMPANY
1 banana (best frozen)
1 cup rice, oat, soy or almond milk
1 tablespoon yogurt (optional)
6 pitted dates
1/4 cup orange juice

BERRY SHAKE
1/2 cup frozen mixed berries
1 teaspoon chopped fresh mint
1 cup soy, almond, rice or oat milk
1 teaspoon raw honey
2 teaspoons orange zest
1 1/2 tablespoons FLAX & COMPANY

BANANA HEAVEN
2 bananas
1 cup rice soy, oat or almond milk
4 dates
1/8 teaspoon nutmeg
1 1/2 tablespoons FLAX & COMPANY

CALYPSO COCONUT
1/2 cup blueberries (best frozen)
3/4 cup fresh pineapple (best frozen)
6 fresh mint leaves
6 pitted dates
1 cup apple juice
1 tablespoon yogurt (optional)
1 -2 tablespoons Coconut FLAX & COMPANY

FLAX, CRANBERRY, PECAN BREAD

Ingredients
1/14 cups wholemeal flour
3/4 cup of FLAX & COMPANY
1/2 cup sucanat (or regular sugar)
1/2 cup honey, agave nectar or maple syrup
1 1/2 teaspoons aluminium free baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick butter OR 1/2 cup virgin coconut oil
1 teaspoon freshly grated orange zest
1 cup fresh orange juice
1 large egg
1 cup coarsely chopped cranberries
1/3 cup coarsely chopped pecans

Directions
In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, honey (or agave or maple syrup) the baking powder, the salt, the baking soda, and the butter (or coconut oil) until the mixture resembles meal, add Flax & Company and transfer the mixture to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and the pecans and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.

NAUGHTY CHOCOLATE MUFFINS

Ingredients
2 cups organic whole grain flour
1 cup Flax & Company – your favorite flavor
1 cup raw sugar
3/4 cup honey, agave or maple syrup
2 teaspoons aluminum free baking powder
1 teaspoon baking soda
1 teaspoon salt
2 organic eggs, lightly beaten
3/4 cup milk (cows, soy, almond, hemp or rice)
2 teaspoons vanilla extract
1 cup melted butter, cooled (or 3/4 cup virgin cold pressed coconut oil),
2 bananas, mashed
1 banana, chopped
2/3 cup of granola
1 cup chopped pecans
1 cup shredded coconut
2 tablespoons baking chocolate powder

Directions
Preheat oven to 350 degrees. Oil 24 muffin tray. In a bowl, mix the flour,
FLAX & COMPANY, cocoa powder, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter (or honey etc). Fold in mashed bananas, chopped banana, granola, walnuts, Flax & Company and coconut. Scoop into the the prepared muffin tray.

Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.