Milled Linseed Recipes

Linseed Crackers

Ingredients:

  • 250g Alara Organic Raw Milled Linseeds
  • ¾ cup water
  • 1 tsp of salt
  • 1 tsp of paprika
  • 1 clove of garlic, finely grated

Method:

  1. Preheat your oven to 200 º C and place a parchment paper onto a baking sheet.
  2.  Combine the spices with the linseeds and start to add the water gradually until it forms a crumbly dough.
  3. Now transfer it onto a baking sheet and with the help of a rolling pin, even the dough out to be around 5mm thick.
  4. Before baking cut the crackers into squares and bake them for 30 minutes.
  5. Let it cool for 5-10 minutes before cracking it into your chosen shapes.

 

Vegan ‘Meatloaf’

Ingredients:

  • 2 tablespoons oil of your choice
  • 1 small diced onion
  • 2 small diced carrots
  • 2 diced celery stalks
  • 3 minced garlic cloves
  • 1 can of chickpeas, drained and rinsed
  • 1 1/2 cups panko breadcrumbs
  • 2 tbsp Alara Organic Raw Milled Linseed
  • 3 tbsp nutritional yeast
  • 2 tbsp soy sauce
  • 2 tbsp vegan Worcestershire sauce
  • 1/4 cup ketchup
  • 1/3 cup ketchup
  • 1 teaspoon vegan Worcestershire sauce

Method:

  1. Preheat oven to 190 C and lightly spray a 9-inch pan with oil or line the bottom with parchment paper to prevent sticking. 2. Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent.
  2. Remove from heat and set aside.
  3. Add the chickpeas to a large bowl, and mash with a potato masher (or fork).
  4. Add the cooked veggies and all the remaining ingredients to the chickpeas.
  5. Stir with a large wooden spoon until very well combined.
  6. Press the loaf mixture in the prepared pan, pushing it down evenly with your hand.
  7. Cover with foil and bake for 30 minutes.
  8. In a small bowl, stir together the ketchup and Worcestershire sauce for the topping.
  9. After 30 minutes, remove the foil, spread the ketchup topping evenly on top of the loaf and bake for another 15 minutes, uncovered.
  10. Remove from the oven.
  11. Allow to sit for at least 15 minutes before slicing if you can, it will hold up better.
  12. Sprinkle with fresh parsley if desired before serving.

 

Beetroot and milled linseed crepe

Ingredients:

  • 1 egg
  • 5 tbsp tinned coconut milk
  • 1 tbsp beetroot powder
  • 1 tbsp Alara Organic Raw Milled Linseed
  • Fillings to personal taste

Method:

  1. In a bowl combine the beetroot powder, milled linseeds with the egg and coconut milk.
  2. Season with salt and pepper.
  3. Whisk until combined.
  4. Heat a skillet over medium heat.
  5. Then slowly pour your batter onto the hot skillet and swirl to completely cover the skillet.
  6. Cook for 2- 3 minutes until the underside has cooked.
  7. Turn off the heat and let it rest for a further minute or two.
  8. Fill with a handful of rocket, some chopped cherry tomatoes, sliced avocado, and a sprinkle of goat’s cheese.