Flax seeds, which have been around for 6,000 years, are an easy way to include healthy omega-3 fats into the diet. They are also an incredible source of fibre which help to improve digestion due to its mucilingenic properties which aid in cleaning out the intestinal tract. Plus, only 3 Tbsp of flaxseeds contain 6 grams of protein and a variety of important minerals like manganese, magnesium, phosphorus and selenium.
4 cups ground flax seed
2 tablespoon baking powder
2 tablespoon green onions or chives (2 tbsp dried cranberries or dates for sweet variation)
1 tbsp fresh parsley or basil (1 tbsp maple syrup for sweet variation)
1 teaspoon sea salt
10 large eggs
1 cup water
2/3 cup olive oil
- Preheat oven to 350F. Lightly grease two 12 cup muffin tins with coconut oil.
- Combine flax seed with baking powder, herb mix and sea salt in a large bowl. Whisk to combine fully and set aside.
- Add eggs, water and oil to the jug of your blender. Blend on high for 30 seconds, until foamy.
- Transfer liquid mixture to the bowl with the flaxseed mixture. Stir with a spatula, just until incorporated. The mixture will be very fluffy. Once incorporated, allow to sit for 3 minutes.
- Drop mixture into prepared muffin tins and transfer the pan to the preheated oven.
- Bake muffins for 20 minutes, until top is golden. Remove from the oven and place on a cooling rack for 1 hour.
- Keeps in the fridge for 3-4 days and in the freezer for up to 3 months.
Thank you to Leanna Vogel at Healthful Pursuit for inspiring me to create this recipe based on her flaxseed focaccia.