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Almond Flax Crusted Chicken

SKMar5

Almond Flax Crusted Chicken
Enjoy this crispy chicken without the grease and fat!
Recipe type: Main
Serves: 4
Ingredients
  • 4 (4-6oz.) boneless skinless chicken breasts
  • 1 cup almonds
  • 3 tbsp ground flax meal
  • ½ tsp sea salt
  • ½ tsp freshly ground pepper
  • 1 tbsp extra-virgin olive oil
  • ¾ tsp fresh rosemary
  • 1 tsp lemon juice
  • 2 cloves garlic
  • ¼ tsp paprika
  • 2 tbsp Dijon mustard
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Grind up your almonds using a food processor or Magic Bullet.
  3. Combine your almond substance, flax, and salt in a small bowl and stir together.
  4. Mince your garlic and rosemary.
  5. Using a medium bowl, add in your oil, lemon juice, mustard, garlic, and herbs and spices and thoroughly mix. Then place your chicken breasts in the mixture until they’re coated evenly and put on a baking sheet.
  6. Sprinkle your almond-flax mixture over your chicken on each side.
  7. Bake for 25 to 30 minutes until crispy.
Nutrition Information
Serving size: 1 piece Calories: 309 Fat: 18.3g Saturated fat: 2.4g Trans fat: 0g Carbohydrates: 8.0g Sugar: 1.1g Sodium: 399mg Fiber: 4.9g Protein: 32.7g Cholesterol: 65mg

 

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Flax Seed Egg Replacer

 

Flax Seed Egg Replacer
Did you know that flax seed can be used as an egg replacement in baking? Well, it can and below is the method.
Serves: equivalent of 1 egg
Ingredients
  • 3 Tablespoons water
  • 1 Tablespoon golden flax meal
Instructions
  1. Grind the golden flax seeds into a meal in a blender or spice grinder. You may want to grind a larger amount and store it for future use. Like flax oil, flax seeds are extremely perishable so if you grind a larger amount for later use, store it in an airtight container in the freezer for up to one year. 1 cup of golden flax seeds equals about 1 ⅓ cup of flax meal.
  2. Add the water to a small bowl or cup. Add the flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.
  3. This method won’t work when a smooth, creamy texture or a uniform light color is desired; the flax seed particles will make soft ingredients such as frostings and sauces grainy and light colored cakes will have golden flecks
Notes
For comparison purposes below is the nutritional info for 1 egg:

Calories - 63
Total fat - 4.4g
Sat fat - 1.4g
Sodium - 62mg
Cholesterol - 164mg
Carbohydrates - 0.3g
Protein - 5.5g
Nutrition Information
Serving size: 1 Calories: 35 Fat: 2.5g Saturated fat: 0g Trans fat: 0g Carbohydrates: 1.5g Sugar: 0g Sodium: 1mg Fiber: 1.0g Protein: 1.5g Cholesterol: 0mg

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