Flaxseed is a great source of omega-3 fatty acids, which can also be beneficial to our skin and cost health. But, it's extremely perishable and we pretty much use it as soon as we get it. If any is left over, mommy stores it in the fridge. If you use flaxseed oil, don't heat it - just add it directly to the food. This recipe uses flaxseed meal, so you don't have to worry about it, baking in the dough is fine for the meal.
Here's what you'll need:
- 1 C whole wheat flour
- 1/8 t salt
- 5 T flaxseed meal
- 1 egg (if you know of a local farm - those are the best eggs)
- 1 T locally harvested honey (In our area, check out Warren's in Santa Fe)
- 1/2 C organic chicken stock
Preheat the oven to 400 degrees. Line your baking sheet with baker's parchment paper, or use a little butter to grease if you don't have parchment paper. Combine flour, salt and the flaxseed meal in one bowl. In a second bowl combine the egg and honey. Slowly stir the flour mixture into the egg mixture. Add just enough stock until the dough is a little sticky, but can be dropped. Drop big tablespoons of the dough onto your cookie sheet, not too close together. Bake for about 15 minutes, depending on your oven. Remove to wire rack and cool before serving. Store in airtight container. These last about a week, but you can also freeze for about 3 months.