(image from www.thesuperfoodco.co.uk)
Did you know that flaxseed gets you moving? Ground flaxseed is full of fibers called lignans that contain both soluble and insoluble fiber to keep you regular. You only need to sprinkle a couple of tablespoons on your cereal to get your daily dose. Remember to grind the flaxseeds though, as your body cannot digest and process the whole seeds.
Also storing flaxseeds is important as they will easily become rancid after you grind them. I buy a tub of whole seeds, grind them in a coffee grinder then store them in the freezer. That way you can use them straight away, I sprinkle some on my oatmeal every morning and use it all the time in baking, especially in banana bread. Want to try my easy peasy recipe, click after the jump.
Keep regular folks!!
I am not sure who to give credit to for this recipe, as I have manipulated it so many times to get it to taste just right. So I will give a big shout out to all my fellow foodies who I have shared recipes with over the years!
1 cups all purpose flour
1 cup wholewheat flour
1 tbspn flaxseed
1 tbspn wheatgerm
1 tsp baking soda
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/2 cups mashed bananas
a couple of handfuls of semisweet chocolate chips
Preheat oven to 350 degrees.
Combine flour and baking soda. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture until just moistened then add chocolate chips. Pour batter into parchment paper-lined loaf pan. Bake for 60-65 minutes, or until toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.