"Sena’s Own" Homemade Flax Oil Salad Dressing
1½ Tbsp. Premium Gold Flax Oil
1 Tbsp. Canola Oil -or- Sunflower Oil -or- Extra Virgin Olive Oil
1 tsp. crushed or minced garlic
2 tsp. Balsamic Vinegar
½ tsp. fresh dill or frozen
1 tsp. brown sugar
1½ tsp. fresh ground pepper
1 pinch sea salt

• Let rest 20 minutes.
• Place on your iceberg or romaine and spinach salad over your fresh cut vegetables. Top your salads with Dash O’ Flax for that wonderful crunchy nutty taste.
  A Gourmet Flax presentation from our kitchen to yours, bar none!

Fruit-n-Flax Smoothie
In blender place the following ingredients:
2 cups ice
½ cup berries
1 small banana
1 cup yogurt
½ cup of skim milk
1/4 cup True Cold Milled® ground Flax seed
1 Tbsp. Premium Gold® Golden Flax Hull Lignans

• BLEND UNTIL SMOOTH - Talk about a healthy energy drink!

Brownies - Gluten Free
2 o.z dark semisweet chocolate (70% or higher)
4 Tbsp. butter (sweet cream is our choice)
1/8 cup True Cold Milled® Ground Flaxseed
¾ cup superfine sugar
2 eggs (whisked lightly)
½ tsp. pure vanilla extract
¾ cup (3oz) ground almonds
½ tsp. baking powder
Pinch of salt
½ cup chopped walnuts
½ cup Flakes O’ Gold (course milled Premium Gold Flax)
(If texture is a bit dry add a teaspoon of water or a bit more)

• Preheat oven to 350°F.
• Use 8in square pan, lined with silicone paper. Melt the chocolate in a heatproof bowl suspended over a saucepan of simmering water or in a low oven.
• Cream the butter and sugar until pale, soft and light, and then beat in the lightly wished eggs, the milled flaxseed, vanilla extract, and melted chocolate.
• Lastly stir in the ground almonds, baking powder, salt, and chopped nuts.
• Spread the mixture in the pan and bake in the oven for about 30-35 minutes.
• Leave to cool, then cut into 2 inch squares for serving.

Coconut and Raspberry Biscuits - Gluten Free
Yield: Makes 24

For the base:
1 stick butter softened
1/3 superfine sugar
1 egg (beaten)
1 tsp. pure vanilla extract
1/3 cup rice flour
1/3 cup flax flour (Premium Gold TCM®) fine milled
½ cup tapioca flour
1 tsp. xanthan gum
¼ cup milk

For the filling:
6 oz. raspberry jelly (you can substitute jelly and fruits of like kind)
1 cup raspberries

For the topping:
5 Tbsp. butter softened
¾ cup fine sugar
2 eggs (lightly beaten)
3 cups shredded coconut
½ cup rice flour
1/8 cup flax flour (Premium Gold TCM 24 oz. pouch) fine milled

• Preheat Oven to 350°F.
• Use Jelly roll pan 8X12in lined with parchment paper.
• To make the base cream the butter and gradually add the sugar, beat until pale, soft, and light.
• Add egg, a little at a time, beating well after each addition, before adding the vanilla extract.
• Sift together the dry ingredients and stir gently into the creamed mixture.
• Mix everything together lightly and add the milk to moisten.
• Spread the mixture into the prepared pan, smoothing it to the edges.
• Spread the jelly gently over the cake mixture and sprinkle with the raspberries.
• Press gently into the cake mixture.
• Make the topping. Cream the butter and sugar together as before until pale, soft, and light.
• Add the beaten eggs gradually, beat well after each addition.
• Mix together coconut, flax flour and rice flour, fold into the mixture.
• Spread gently but evenly over the raspberries and bake in the oven for about 35-40 minutes or until toothpick comes out clean.
• Leave to cool on the cookie sheet and cut into 24 biscuits.

Yorkshire Tapioca Pudding American Style - Gluten Free
½ cup rice flour
½ cup tapioca flour
1/8 cup TCM flour (Golden Flax For Life® fine texture)
Dash of Sea Salt
2 eggs
1 ¼ cup milk (pint)
2 tsp. butter melted

• Preheat oven to 450°F. Use Deep bun pan. Grease pan (oil or butter).
• Sift the flours into a large bowl. Add the salt. Make a well in the center and drop in the eggs.
• Use a small whisk or wooden spoon; stir while continuing to drag the flour walls to the center, while adding half the milk in a steady stream.
• When all the flour has been mixed, whisk in the remainder of the milk and the room temperature melted butter.
• Let stand I hour. (covered with dishcloth)
• Grease a hot deep dish bun pan with oil; fill ½ to 2/3 with the batter.
• Bake in the oven for about 20 minutes.
• Remove from the tins and serve warm.

Pizza Dough Base - Gluten Free
Yield: Makes 4 pizzas.

1 tsp. sugar
1 cup lukewarm water ½ oz dried active yeast
1 cup rice flour plus extra for dusting
¼ cup flax flour fine milled TCM (Golden Flax For Life)
¾ cup potato flour
½ cup tapioca flour
3 Tbsp. dried milk
1 ½ tsp. baking powder
1 tsp. xanthan gum
1 tsp. sea salt
1 Tbsp. oil (your choice: canola, vegetable, flaxseed, sunflower, etc.)
1 egg

• Preheat oven to 400°F.
• Dissolve sugar in ¼ pint of warm water in a small bowl and stir the dried yeast.
• Sit the bowl for a few minutes in a warm place to allow the yeast to start to work.
• After about 4-5 minutes it will have a creamy frothy appearance.
• Place the rice flour, flax flour, potato flour, tapioca flour, dried milk and baking powder, xanthan gum, and salt into the bowl of a mixer, using the whip beaters thoroughly mix the dry ingredients together.
• In a small bowl, whisk together the oil and egg and stir into the dry ingredients at low speed.
• When the yeast mixture is ready, stir and pour with the remaining warm water into the bowl.
• Using the dough hooks on slow speed, mix the liquid in contents, continue to mix for 3-4 minutes, until a smooth dough stage.
• Transfer the dough to a rice floured board. The dough will be slightly sticky, so put your hands to flour also.
• Divide the dough into 4 equal pieces, each about 50z.
• Place a sheet of parchment paper on baking sheet and flatten the dough into a circle of 8 in diameter. Repeat with the remaining dough.
• Cover the dough with a dish towel and let rise for 20 minutes.
• Transfer to baking sheets; bake for 8-10 minutes before removing before removing add the toppings of your choice.
• Return to pizza to bake for another 10-15 minutes or until the base is crisp and the toppings are bubbly and golden.
• Serve immediately.

Farmland Orange Bran Flax seed Muffins
Yield: Approximately 12 muffins.

1 ½ cups rolled oats
1 cup brown sugar
1 cup all-purpose flour
1 cup buttermilk
1 cup Pre-Ground Flax Seed
½ cup canola oil
1 cup natural bran
2 eggs
1 tsp. baking powder
1 tsp. baking soda
½ tsp. Sea salt
1 ½ cup raisins
2 whole oranges (washed, quartered, and seeded)

• Preheat over to 375°F.
• In a large bowl, combine rolled oats, flour, flax meal, bran, baking powder and salt. Set aside.
• In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.
• Pour orange mixture into dry ingredients. Mix until blended.
• Stir in raisins. Fill paper lined muffin tins almost to the top.
• Bake at for 18 to 20 minutes or until pick inserted in center comes out clean.
• Cool in tins for 5 minutes before removing for cooling.

Flax Banana Bread
Makes 2 large loaves (32 Servings)
16 slices/loaf

½ cup applesauce
1 2/3 cup whole-wheat flour
½ cup butter
1 2/3 cup white flour
4 eggs
1 tsp. salt
1/3 cup buttermilk
2 tsp. baking soda
6 bananas, ripe, mashed
1/3 cup True Cold Milled® Ground Flax seed
1 1/3 cup white sugar
2/3 cup crushed walnuts/or almond slivers
2/3 cup brown sugar

• Preheat oven to 350°F.
• Cream together butter, applesauce, sugars, eggs and buttermilk.
• Fold in mashed bananas.
• Gradually add mixture to dry ingredients.
• Stir in nuts.
• Bake in greased loaf pans for 1 hour 15 minutes.

Margaret’s Cold-Milled Flax seed Raisin Muffins

Blend together:
1 ¼ cup flour
¾ cup True Cold Milled® Flaxseed
2/3 cup sugar
1 tsp. baking soda
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt

Mix together:
2 eggs
2 Tbsp. canola oil
½ cup unsweetened apple sauce
1 cup non fat buttermilk
½ cup raisins
(Add slivered almonds or a sprinkling of whole flax seed, be creative!)

• Add dry ingredients.
• Place in greased muffin tin.
• Bake 30 to 35 min at 375 degrees.
• Cool in tins 5 minutes, then to a rack.
• Enjoy!

Old Fashioned Flax Seed Bread
Makes 1 loaf

1 ¼ to 2 cups all purpose flour
1 ¼ cup whole wheat flour
1 envelope rapid rise yeast
1 tsp. salt
½ cup milk
¼ cup water
3 Tbsp. honey
1 Tbsp. butter or margarine
1 large egg
¼ cup Whole Golden Flaxseed
1 Tbsp. butter or margarine melted

• Preheat oven to 350°F.
• In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast and salt.
• Heat milk, water, honey and butter until very warm (130 degrees).
• Add to dry ingredients.
• Beat 2 minutes at medium speed of mixer, scraping bowl occasionally.
• Add egg, flax seed and ½ cup flour: beat 2 minutes at high speed.
• Stir in enough remaining flour to make soft dough.
• Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
• Cover; let rest 10 minutes.
• Roll dough to a 12x 8 inch rectangle. Beginning on short end, roll up
  tightly as for jelly roll.
• Pinch seam and ends to seal.
• Place, seam side down, in greased loaf pan.
• Cover: let rise in warm, draft-free place until doubled in size, about 11/2 hours.
• Bake at 350°F degrees for 30 to 35 minutes or until done.
• Remove from pan: cool on wire rack.
• Brush with melted butter. Enjoy!

Grandmother Miller’s Cold Milled Flaxseed Country Buns
(Converted to Bread Machine)
¾ cup milk
1 egg
3 cups all purpose flour
¾ cup True Cold Milled® Ground Flaxseed
½ tsp. sea salt
4 Tbsp. margarine or butter
2 tsp. fast rising instant yeast

• Measure ingredients for dough and place in bread machine pan in order recommended by manufacturer.
• Select Dough Cycle.
• Remove dough from pan and place on floured surface. Cover and let rest 15 minutes.

Cinnamon Bun Version
3 Tbsp. margarine or butter
1/3 cup granulated sugar
1 Tbsp. Cinnamon
½ tsp. Nutmeg (optional)

Sugar Icing Glaze:
1 cup icing sugar
2 Tbsp. milk
½ tsp. vanilla

• Roll dough into a rectangle (10”x15”).
• Spread margarine or butter over dough with in 1” of pan edge.
• Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough.
• Roll up tightly on long side. Press edges and seal. Shape roll evenly. Cut into 1” pieces. Place on greased jelly roll pan (9x13).
• Cover and let rise until double in volume, 30-45 minutes.
• Bake in oven at 375°F for 20 to 25 minutes or until golden brown.
• Let cool in pan 10-14 minutes.
• Drizzle with icing sugar glaze. Cut apart and remove from pan. 12 servings

Miller Farm Harvest Two Hour Buns (Yield: 4 Dozen)
2 tbsp fast rising yeast
8 cups all purpose flour
¾ cup True Cold Milled® Ground Flaxseed
½ cup sugar
2 eggs
1 tsp salt
3 cups lukewarm water

• In bowl, mix yeast, 4 cups flour and milled flax seed.
• In large bowl, beat sugar, eggs and salt - add water and stir.
• Add flour mixture to the liquid and beat until well blended
• Add remaining flour and knead
• Let rest 15 minutes
• Punch down and let rise again 15 minutes
• Punch down and form into buns
• Place on greased baking sheet 2 inches apart
• Let rise on hour
• Preheat oven to 350°F
• Bake 20 minutes. Remove and cool on a rack.

Sharp Cheddar Flax Meatloaf Casserole

1 lb. lean ground beef
1 ½ cups sharp cheddar cheese shredded
½ cup True Cold Milled® Ground Flax seed
1/3 cup milk
¼ cup milk
¼ cup onion, chopped
1 egg, slightly beaten
1/3 cup flour
1 tsp. salt
¼ tsp. pepper
4 cups thinly sliced potatoes
1 qt. frozen green beans, thawed
1 can cream of mushroom soup
1 cup milk

• Preheat oven to 300°F.
• Mix ground beef, ¾ cup cheese, milled flax seed, 1/3 cup milk, onion, and egg.
• Shape into small balls.
• Combine flour, pepper, and salt.
• Put alternate layers of potatoes and beans in baking dish.
• Sprinkle flour and remaining cheese in.
• Mix soup and 1 cup milk and pour over vegetables.
• Top with meatballs.
• Bake slowly for 2 hours or until done.