Hummus

Hummus
  • 1 15 oz can of chickpeas
  • 1/4 cup of tahini (sesame seed paste)
  • 3 tbspoons of Adora flax oil
  • 2 tbspoons of fresh parsley for garnish
  • 3 tbspoons of lemon juice
  • 2 medium cloves of garlic
  • 1/4 tspoon of pepper

Into a blender put the chickpeas, tahini, lemon juice and flax oil. Mix together to a coarse paste. You can use the chick pea liquid to ensure consistency is as required. Add the pepper and garlic next and blend thoroughly. Transfer the hummus into a bowl, cover and refrigerate. Garnish with parsley before serving.

You can add Adora flax oil to your morning porridge and substitute it anywhere you would normally use oil cold to gain your omega 3 daily intake requirements.

Smoothie

Smoothie
  • 4 Dessert spoons of natural yoghurt
  • 2 Dessert spoons of Adora flax oil
  • 1 dessert spoons of orange juice (or apple or grape either.)
  • 1/2 banana (1/2 cup of strawberries or kiwi optional instead of the banana)
  • Mix all the ingredients together in a blender for a delicious and nutritious smoothie.

Salad Dressing

Salad Dressing
  • 6 dessert spoons of Adora Flax oil
  • 2/3 dessert spoon of Apple Cider vinegar
  • 1/3 dessert spoon of honey and whole grain mustard
  • 1/3 dessert spoon of orange juice
  • 1 crushed clove of garlic
  • Pepper to taste.
  • Mix all the ingredients into a bowl except the flax oil, including the crushed garlic. Pour the oil in slowly to the mixing bowl while hand whisking the ingredients together, until the dressing is thick and smooth.

Flax Jacks no bake

Flax Jacks no bake

Ingredients

  • 50g dried dates
  • 50g dried apricots
  • 100g raisins
  • 125g oat flakes
  • 30g Adora ground Flax Seed
  • Juice and Zest of 1 lemon
  • 1 tbsp. of honey or Agave syrup
  • 3 tbsps. of olive oil.

Method:

  1. Line a baking tray with grease proof paper.
  2. Chop up dates and apricots into small pieces on a chopping board.
  3. Mix all other ingredients together (including the chopped fruit) in a large mixing bowl and form a firm doughball.
  4. Empty contents onto our already prepared baking tray and flatten to suit the shape of the tray. Now seal the tray with air tight cling film and place in the fridge for one hour to set.
  5. Its now ready to eat after the hour in the fridge cut the flax jacks into individual pieces and enjoy.!!!

Tasty flaxseed porridge

Tasty flaxseed porridge

Ingredients:

  • 3/4 cup of porridge oats
  • 2 cups water
  • 1 teaspoon dried currants/raisins/cranberries
  • 1-2 tablespoons Adora ground flax seed
  • 1 teaspoon cinnamon
  • 1/2 banana, chopped

Method:

  1. Add the oats and dried fruit to a saucepan.
  2. Add water and cook, avoiding boiling.
  3. Sprinkle tablespoon of Adora ground flax seed on top of cooked porridge along with chopped banana and add a sprinkle of cinnamon to sweeten.

Tip: Try adding chopped strawberries, blueberries, nuts or any other topping you fancy to change up this delicious and healthy breakfast on a daily basis.

No-Bake Energy Balls

No-Bake Energy Balls

Ingredients:

  • 1 cup porridge oats
  • 2 tablespoons coconut flakes
  • 4 tablespoons peanut butter
  • 4 tablespoons of Adora ground flax seed
  • 50g chocolate chips (optional)
  • 6 tablespoons honey
  • 1/2 teaspoon vanilla essence

Directions:

  1. Combine all the ingredients in a mixing bowl either using a food mixer on a low setting or by hand until well mixed.
  2. Place the bowl in the fridge for 30 minutes to chill.
  3. Roll into 1-inch balls.
  4. Store in the fridge.

Lemon flaxsed cake

Lemon flaxsed cake
  • 60ml + 1 tablespoon vegetable oil
  • 128g + 1 tablespoon granulated sugar
  • 2 large eggs
  • 6 tablespoons Adora ground flaxseed
  • 1 – 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 185ml low-fat buttermilk
  • Grated zest of 1 lemon
  • 1 teaspoon vanilla extract

Frosting:

  • 62 g icing sugar
  • 1 tablespoon lemon juice

Method:

  1. Preheat the oven at 170oC/350oF. Pour about a tablespoon of vegetable oil in a 9×5 inch loaf tin and line to inside using a paper towel, wiping any excess oil from the tin. Sprinkle 1 tablespoon of granulated sugar in the tin coating the bottoms and the sides.
  2. Combine the remaining granulated sugar and eggs in a large bowl, beating well until the mixture becomes pale and thick.
  3. In a separate bowl combine the ground flaxseed, flour, baking powder, baking soda and salt.
  4. In a measuring jug, combine the buttermilk, remaining vegetable oil, lemon zest and vanilla.
  5. Add the egg mixture gradually to the flour mixture, alternating with the buttermilk mixture until they are well combined.
  6. Pour the batter into the loaf tin and bake at 170oC for 55 minutes, or until a knife or toothpick is stuck into the centre and comes out dry.
  7. Remove from the oven and cool in the tin for 5 minutes, then convert the cake to a cooling rack to fully cool.

Making the frosting:

  1. Combine the icing sugar and lemon juice together in a bowl using a spoon, making sure to smooth out any lumps with the back of the spoon.
  2. Make sure to only prepare the frosting right before use, otherwise it will harden. Drizzle over the top of the cake, allow some time to set and enjoy!

Flaxseed wheaten bread

Flaxseed wheaten bread
  • 250g coarse wholemeal flour
  • 65g plain flour, plus extra for dusting
  • 1 teaspoon bread soda
  • 3 tablespoons Adora ground flaxseed
  • 1 teaspoon salt
  • 300ml buttermilk, plus a little extra if necessary
  • 1 tablespoons melted butter, plus extra butter for greasing and serving
  • 1 tablespoon light brown sugar
  • 1 tablespoon golden syrup
  • 1 tablespoons porridge oats & 1 tablespoon Adora ground flaxseed for sprinkling.

Method:

  1. Preheat the oven to 200°C (400°F/gas mark 6) and grease a 900ml (11/2 pint) loaf tin.
  2. Sift the flours, bread soda and salt into a bowl. Add the ground flaxseed and mix the dry ingredients well.
  3. Make a well in the centre of the dry ingredients and add the buttermilk, brown sugar, melted butter and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping-consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
  4. Transfer the mixture into the prepared loaf tin and sprinkle a tablespoon of porridge oats and a tablespoon of ground flaxseed over the top.
  5. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaf isn’t browning too much. If it is, reduce the temperature or move the loaf down in the oven
  6. Remove from tin and cool on a rack after cooking, serve and enjoy!