What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Coconut Sugar

by Cassidy Stockton in What is it? Wednesday

Welcome to What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 


What is it? Coconut sugar is made from the nectar of coconut palm tree blossoms. It is an alternative sweetener that can be used in many recipes as a one-to-one replacement for white sugar or brown sugar. It’s more coarse than conventional refined white sugar, but the crystals dissolve perfectly in hot drinks and baked goods.

How is it made? Nectar is harvested from the coconut palm tree and, essentially, cooked down until most of the moisture evaporates, leaving behind a thick syrup. This can be dried and made into sugar crystals or left as a syrup. Watch a great video on the entire process here. An interesting tidbit I picked up while researching this was that the flower used to harvest sugar will never become a coconut. A decision must be made as to whether you want to use the flower for sugar or if you want it to produce a coconut. It makes sense, when you think about it, but interesting nonetheless.

What is it? Wednesday: Coconut Sugar | Bob's Red Mill

How do you use it? Coconut sugar can be used in place of refined white sugar or brown sugar in most recipes. It’s wonderful sprinkled on hot cereal or used to sweeten your coffee. It has a lightly caramel flavor that blends well in most applications.

Is Bob’s Red Mill coconut sugar vegan? Yes.

Is Bob’s Red Mill coconut sugar gluten free? No, while coconut sugar is naturally free from gluten, we do not produce our coconut sugar in our gluten free facility or batch test it for gluten.

Is coconut sugar suitable for diabetics? We’ve read some varying information regarding how safe coconut sugar is for those with diabetes. Coconut Sugar should be treated like table sugar. Individuals will have to see how it affects their blood sugar, but we do not recommend its use by diabetics.

Does it have a coconut flavor? No, coconut sugar does have a mild caramel flavor, but it does not have a strong coconut flavor.

Recipes we love using Coconut Sugar

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Cassidy Stockton Google: Cassidy Stockton
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Whole Grain Cereal Bars | Bob's Red Mill

{Meatless Mondays} Whole Grain Cereal Bars

by Cassidy Stockton in Meatless Mondays, Recipes

By now, most adults know that we should start the day off right with a nutritious breakfast. Sure, we know that whole grains are good for us and eating them for breakfast will fuel our day. We’ll be healthier, happier and much more likely to pass up the less-than-healthy options available throughout the morning. At Bob’s Red Mill, we preach whole grain hot cereal for breakfast, but there’s another way, friends, and I’m here today to tell you about it.

You can reap the benefits of whole grains by making these cereal bars. They’ll save you time in the morning (something we never have enough of) and keep you fueled for the day as well as any bowl of oatmeal. An added bonus, in my book, is that they taste like cookies, so you still feel like you’re getting to indulge while eating something that will actually be worth all those calories. Crumble one of these bars over some yogurt and you have a healthy, gut-friendly breakfast fit to keep you going no matter you’re doing. These also make a great on-the-go snack and are lunchbox friendly.


Gluten free? Try our Gluten Free 1-to-1 Flour in place of the Whole Wheat Pastry Flour and use our Gluten Free Scottish and Old Fashioned Rolled Oats in place of the cereals below. Easy peasy.

Whole Grain Cereal Bars | Bob's Red Mill  | vegan, gluten free option

Whole Grain Cereal Bars

Prep Time:  15 minutes | Cook Time:  20 minutes | Yield:  52: 4 x 6-cm bars

Step 1: Preheat convection oven to 350°F.  Line one half-sheet tray with parchment paper.

Step 2: In a large bowl, thoroughly combine Bob’s Red Mill Scottish Oatmeal, 5 Grain Rolled Cereal, cane sugar, Whole Wheat Pastry Flour, coconut, Flaxseed Meal, baking powder and salt.  Add chocolate chips and dried cranberries and mix well.

Step 3: In a separate bowl, whisk water, oil and vanilla extract.  Add to dry ingredients and mix well to thoroughly combine.

Step 4: Spread mixture evenly into prepared sheet tray.  Bake until set and slightly golden on top, about 20 minutes.

Step 5: Let cool completely then portion into 4 x 6-cm bars.  Wrap well to store.

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Cassidy Stockton Google: Cassidy Stockton
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Chocolate Chip Cupcakes with Raspberry Frosting

by Cassidy Stockton in Recipes

Chocolate and raspberry go together like chocolate and peanut butter. Okay, maybe not quite that good, but it’s still a winning combination in our book. These cupcakes come from our bakery and sell out as quickly as they are baked. It’s easy to see why, these cupcakes are decadent, perfectly moist and unbelievably vegan. Yep. Vegan cupcakes that taste as good as their more conventional counterparts (so good they even fool Bob). On top of that, they’re made with whole wheat pastry flour. Does it get better than that? We don’t think so.

If raspberry doesn’t suit you, top with whatever type of frosting you like, the magic is in the chocolate chip cupcakes, anyway. Make these today and surprise your loved ones tomorrow with a thoughtful, home baked gift.

Vegan Chocolate Chip Cupcakes with Raspberry Frosting | Bob's Red Mill

Chocolate Chip Cupcakes with Raspberry Frosting


  • 1 cup Milk (of your choice)
  • 1 tsp Apple Cider Vinegar
  • 3/4 cup Sugar
  • 1/3 cup Safflower Oil
  • 1 tsp Vanilla Extract
  • 1 cup Whole Wheat Pastry Flour
  • 1/3 cup Unsweetened Cocoa Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1/4 cup Chocolate Chips

Raspberry Frosting

  • 4 oz Margarine non-hydrogenated
  • 4 oz Shortening non-hydrogenated
  • 3-1/2 cups Powdered Sugar
  • 2 Tbsp Soy Milk
  • 1/4 cup Raspberry Juice



Step 1: Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.

Step 2: Add sugar, oil, and vanilla and beat until foamy.

Step 3: Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips.

Step 4: Scoop 12 cupcakes. Bake at 350°F for 13 – 15 minutes.

Raspberry Frosting

Step 1: With a paddle attachment in a stand mixer beat the margarine and the shortening until soft. Scrape down and add the powdered sugar.

Step 2: Beat on high for 3 minutes, scraping down sides at 1 and 2 minutes.

Step 3: Add liquids and beat for 4 more minutes. Pipe onto cupcakes and drizzle with melted chocolate.

Makes 12 cupcakes.

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Cassidy Stockton Google: Cassidy Stockton
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Chocolate Marble Cupcakes

by Cassidy Stockton in Gluten Free, Recipes

In honor of Valentine’s Day, we’re pulling out a few recipes from the archives this week to make your celebrations a little tastier. 


These decadent gluten free, dairy free cupcakes come from Jeanette Chen of Jeanette’s Healthy Living. Jeanette’s Healthy Living is all about delicious and healthy foods, made with whole ingredients. Jeanette’s blog features recipes that fit her motto that every recipe has to taste great – to be eaten, not left untouched, appeal to the eye, and provide the nutrients your bodies need.


Chocolate Marble Cupcakes {Gluten-Free}

Dairy-Free Buttermilk:

  • 1 cup Almond Milk or other Non-Dairy Milk
  • 1 Tbsp Apple Cider Vinegar or Lemon Juice


  • 1/2 cup sifted Almond Flour
  • 1/2 cup Brown Rice Flour
  • 1/4 cup sifted Coconut Flour
  • 3/4 cup Tapioca Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Xanthan Gum
  • 1/2 cup sifted Cocoa
  • 1/4 cup Dairy-Free Chocolate Chips
  • 1/2 cup Olive Oil
  • 1 cup organic Sugar
  • 2 Tbsp Pumpkin Puree or Applesauce (or 2 Egg Yolks)
  • 1-1/2 tsp Vanilla Extract
  • 2 Egg Whites
  1. Preheat oven to 350°F.
  2. To make dairy-free buttermilk, combine almond milk and apple cider vinegar in a small bowl. Let sit for 15 minutes until curdled.
  3. To make cake, whisk together almond flour, brown rice flour, coconut flour, tapioca starch, baking soda, baking powder, salt and xanthan gum in a medium bowl.
  4. In a large bowl, beat together olive oil and sugar until combined. Add pumpkin puree and vanilla extract and beat until mixed in.
  5. Add flour mixture alternately with “buttermilk,” mixing well with each addition.
  6. Whip egg whites until stiff. Fold into cake batter until thoroughly blended.
  7. Remove 1/3 of batter into a bowl. Add cocoa and mix thoroughly. Stir in chocolate chips. Mixture will be stiff and somewhat dry.
  8. Alternate spoonfuls of regular and chocolate batter into lined muffin tins.
  9. Use a knife to swirl and marbleize the batter. You can do this by twirling a butter knife in the batter.
  10. Bake for 15-18 minutes until toothpick comes out clean.
  11. Remove to rack to cool.
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Cassidy Stockton Google: Cassidy Stockton
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Spicy Veggie Burgers F

{Meatless Mondays} Spicy Veggie Burgers

by Cassidy Stockton in Meatless Mondays, Recipes

This veggie burger recipe was submitted by customer Amber Johnson, and we had to make them right away to be sure they were up to snuff. Then we had to make them again because they were so awesome. The Indian flavors give these vegan burger patties an exotic flair that we just cannot get over and the use of brown rice farina helps them hold together better than some veggie burgers. Serve these with the traditional lettuce/tomato/ketchup or take it further with chutney and mustard or amaranth greens. Make these gluten free by choosing gluten free bread crumbs or leaving them out altogether.

Spicy Veggie Burgers | Bob's Red Mill vegan and gluten free

Spicy Veggie Burgers

submitted by: Amber Johnson

Serves 6 – 8 | Prep Time: 30 minutes | Cook Time: 17 – 20 minutes


  • 1/2 cup Bob’s Red Mill Lentils washed & sorted
  • 8 oz Red Potatoes peeled & cubed
  • 1/2 cup Carrots shredded
  • 1/2 cup Frozen Peas defrosted
  • 1/2 cup Onion finely chopped
  • 3 Garlic cloves, minced
  • 1/2 tsp Ginger Root peeled & minced
  • 1/4 cup Creamy Brown Rice Farina (uncooked)
  • 1/2 tsp ground Cumin
  • 1/4 tsp Curry Powder
  • 1/4 tsp Mustard Seeds (optional)
  • 1/4 tsp Sea Salt
  • 1/8 tsp Cayenne Pepper
  • 2 tsp Cilantro
  • 1/2 cup Plain Bread Crumbs (optional)

Combine Bob’s Red Mill Lentils and potatoes in a pot and cover with water. Bring to a boil, reduce heat and simmer until soft, about 20 minutes. Remove from heat, drain and let cool.

While lentils and potatoes cook, preheat oven to 400°F and lightly oil a baking dish or parchment lined sheet tray.

Transfer the cooked and cooled lentil mixture to a large bowl. Mash until smooth.

Add carrots, peas, onion, garlic, ginger, Bob’s Red Mill Creamy Brown Rice Farina, spices, salt and cilantro to the lentil mixture and mix very well to combine.

Divide the mixture into 6 – 8 portions, about 1/3 – 1/2 cup of mixture for each patty. Shape each portion into 4-inch patties and coat in bread crumbs, if desired.

Place formed patties onto prepared baking sheet and bake for 17 – 20 minutes, flipping patties over after the first 10 minutes.

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Cassidy Stockton Google: Cassidy Stockton
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Brown Sugar Banana Flax Popcorn F

Get Seedy with Your Popcorn

by Sarah House in Recipes

Every New Year, we (or a least a LOT of us) make resolutions to get healthy.  We renew our gym memberships, stock our pantry with healthy foods, and cut out snacking all together.  And we do pretty good!  For about two weeks.  Then we find ourselves passing by our coworker’s candy dish a bit more often or justifying those TWO brownies for dessert by thinking that tomorrow’s 30 minute workout will totally negate at least one brownie, right?  I’m not alone here, am I?

Brown Sugar Banana Flax Popcorn | Bob's Red Mill

Yes, I have a sweet tooth.  And a savory one.  I like my snacks!  Total denial of that pleasure won’t make my healthy goals any more attainable.  One of my snacking saviors is the ole movie theater stand-by:  popcorn.

Chia Chile Lime Popcorn | Bob's Red Mill

When I crave something crunchy, I find myself turning more and more often to popcorn.  In my opinion, it’s a contender for the best snack ever.  Crunchy, filling, whole-grain and a breeze to prepare, many a movie night at my house is accompanied by freshly popped Bob’s Red Mill Popcorn.  I’m a sucker for the classic butter and salt but when I’m feeling a bit more exotic or just want to impress my guests, tossing together some herbs, spices and Bob’s Red Mill seeds takes my popcorn from standard to fancy with minimal effort.  Seeds are nutrition and flavor powerhouses that require zero prep.  After I drizzle on melted butter or coconut oil, I toss in my seeds of choice and plop on the couch for some serious entertainment.

Herbed Garlic Hemp Popcorn | Bob's Red Mill

For ½ cup (unpopped) popcorn kernels and ¼ cup melted butter, coconut oil or blend of oils, try:

  • Brown Sugar Banana Flax: 1 Tbsp Bob’s Red Mill Golden Flaxseed Meal + 2 Tbsp brown sugar + 1 tsp salt + ¼ cup crushed dried banana chips
  • Chia Chile Lime: 1 Tbsp Bob’s Red Mill Chia Seeds + 2 tsp hot sauce + 1 tsp salt + zest from one lime (note:  personal fave!)
  • Herbed Garlic Hemp: 1 Tbsp Bob’s Red Mill Hemp Seed Hearts + 1 Tbsp sweet cream buttermilk powder + ½ tsp garlic salt + ½ tsp minced dried rosemary + ½ tsp dried parsley + ¼ tsp ground black pepper
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Sarah House Google: Sarah House
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What is it Wednesday | Bob's Red Mill

What is it? Wednesday: Hemp Seed Hearts

by Cassidy Stockton in What is it? Wednesday

Welcome to What is it? Wednesdays! Every other Wednesday, we’ll explore a different ingredient or product in depth. We’ll be covering the benefits, uses and common misconceptions about each. If you have any requests, leave them in the comments and we’ll work them into the schedule. 


Hemp seeds: the mysterious, slightly illicit ingredient that keeps popping up all over the place. The ingredient that is incredibly healthful and delicious, yet still often triggers our firewall. The thing is, though, that hemp seeds are pretty darn nutritious and have nothing to offer those folks who are looking for a “good time.” Like a good kid with a bad friend, hemp seeds are guilty by association. I don’t think I’m wrong to say that’s changing. Many people have gotten over the association and recognize hemp seeds for what they are- a wonderful way to include protein and omega-3s in your diet.

What is it? Hemp seed hearts, aka hulled hemp seed, are small cream-colored seeds about the size of a sesame seed. They have a nutty flavor and nut-like texture, more creamy than crunchy. The term heart is often used to describe the seed without its hull, as in the heart of the seed.

Why would you eat it? Hemp is high in protein and contains all eight essential amino acids, classifying it as a complete protein. Hemp also contains a nice amount of Omega-3 fatty acids. Plus, they just plain taste good, so that’s always a good reason to eat them.

What is it? Wednesday: Hemp | Bob's Red Mill

How do you use it? Hemp seeds are pretty versatile. They have such a mild flavor that they can go sweet or savory. A basic way to enjoy hemp seed is to add it to your hot cereal or smoothie. Hemp can also be added to salads, baked goods and yogurt. Unlike chia and flax, hemp is not as high in fiber, so the addition of hemp will not dramatically alter the outcome of your recipe. We personally love this recipe using hemp in place of pine nuts for pesto. Not only are hemp seeds more nutritious than pine nuts, they’re far cheaper these days.

What about its connection to marijuana? Hemp seeds and marijuana come from the same species of plant, but different varieties and the similarities stop there. Hemp seeds do not contain THC (tetrahydrocannabinol), the active substance in marijuana.

Can you eat it raw? Yes, absolutely. Like nuts, hemp seeds are also wonderful gently toasted.

Can you eat it whole? Yes, hemp seeds do not need to be ground to enjoy the nutritional benefits. If you grind them, you’ll most likely end up with a paste similar to tahini.

Is it vegan? Yes, hemp seed are vegan.

Are Bob’s Red Mill hemp seeds gluten free? No, while hemp is naturally free from gluten, we do not produce our hemp seeds in our gluten free facility or batch test them for gluten. UPDATE: As of May, hemp seeds produced at Bob’s Red Mill are batch tested for gluten and packaged in our gluten free facility. New packaging will reflect the gluten free symbol. If this is important to you, be sure to look for our gluten free symbol on the package. 

Hemp Protein Truffles | Bob's Red Mill

Recipes we love using hemp seeds:

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Cassidy Stockton Google: Cassidy Stockton
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Soy Protein Bars F

Fuel Your Awesomeness with These Protein Bars

by Cassidy Stockton in Gluten Free, Recipes

These protein bars are a delicious way to fuel up before a big hike/run/ski/whatever or to use as recovery fuel from said activities. These are not diet bars or low cab treats, these are fuel and should be treated as such. In our opinion, fuel should taste good. We aren’t fans of the “food is fuel, just get it in” mentality. Food is just one of many tools at your disposal to keep your body working and we think it should taste good while doing so. After all, if it tastes good and you feel satisfied, you’re less likely to choose high calorie, nutritionally deplete options.

When made according to this recipe, these bars remind me of halva- that decadent sesame treat common in the Middle East. I’d imagine these beat the pants of halva nutritionally and will keep you going longer. When choosing fuel, each bite should work toward keeping your body and brain in tip-top condition, why not choose something that tastes good too?

Protein Bars | Bob's Red Mill

Protein Bars

We chose to use peanut butter and our soy protein powder in this recipe, but you can chose a different nut butter or different protein powder for similar results.

Line an 8×4-inch baking pan with waxed paper and set aside. In a bowl, combine peanut butter, water, maple syrup and vanilla extract. Stir until smooth. Add oat flour, rolled oats, protein powder and flaxseed meal. Mix until combined. Dough will be dry and crumbly. Press evenly into the bottom of the pan and set aside. In a bowl in the microwave or small saucepan on the stove top, gently heat chocolate chips until melted, taking care not to burn. Pour melted chocolate over oat layer and smooth with a spatula to cover evenly.  Sprinkle almonds over the top and press gently into chocolate layer. Transfer baking dish to the refrigerator or freezer until chocolate sets, about 10 minutes. Run a knife around the inside edge of the dish and use the waxed or parchment paper to lift out of the pan. Cut into bars with a sharp knife. Makes 6 bars.

 Nutrition Facts: Each bar contains: Calories: 230, Calories from Fat: 90, Total Fat 10g, Saturated Fat 2.5g, Cholesterol: 0mg, Sodium: 95mg, Total Carbohyrdates: 24g, Dietary Fiber: 4g, Sugars: 9g, Protein: 11g. 

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Cassidy Stockton Google: Cassidy Stockton
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Chia Seeds BRM

How-to Replace Eggs and Fat in Recipes with Flax and Chia

by Sarah House in Health, Recipes

When the calendar flips over to a new year, we are often driven to change things up for the better. Quit some things, start doing others, improve what we’re doing and do it better. More often than not, these changes often involve some tweak to the food you eat. Maybe it’s the excess of the holidays that drive us to want to eat healthier, but I think there is something about a new year that makes us want to be better than we were. A chance to start over.

If some major changes are underway for your diet (say you’re going vegan or cutting back on fat or cholesterol) seeds are an excellent substitute for many animal-based proteins commonly used in baking and can increase the nutritional value of your baked good. Simple, easy swaps for a healthier you.


Eggs are easily replaced with Flaxseed Meal or Chia Seeds, which is a great way to reduce cholesterol or transition towards a plant-based diet.  Use either of the substitutions below and, after they’ve had a chance to sit for 5 minutes, add the whole mixture just as you would the eggs in a recipe.  Just remember that seeds won’t provide leavening power like egg whites.  So, if your recipe is devoid of yeast or chemical leaven (baking powder or soda) or heavy on the eggs, try adding ¼ – ½ tsp of baking powder or soda to your recipe.

1 egg = 2 tsp Chia Seeds + ¼ cup water (let sit for 5 minutes)

1 egg = 1 Tbsp brown or golden Flaxseed Meal + 3 Tbsp water (let sit for 5 minutes)

If you are looking to cut back on fats, use the ratio of 3 parts Flaxseed Meal to replace 1 part fat.  Chia Seeds work, too, but in a slightly different ratio (explained below).  Now, you won’t want to replace ALL of the fat.  Fat is an important factor in flavor, mouthfeel, and helping you feel full.  You don’t want to eat three fat-free (but still sugary) cookies and feel unsatisfied when one cookie with at least half the fat would have done the trick!  So any time you plan on substituting fat, only sub half.

Chia seeds1 Tbsp fat = 3 Tbsp brown or golden Flaxseed Meal + 1 Tbsp Water (let sit for 5 minutes)

1 Tbsp fat = ½ tsp Chia Seeds + 1 Tbsp water (let sit for 15 minutes)

Yes, the volumes of these fat subs aren’t identical but the thickening abilities of the seeds even out with these amounts.  Substituting these seed mixtures for fat often causes baked goods to brown more rapidly and most success has been found with recipes which contain small amounts of fat such as muffins and pancakes.  You may want to experiment with reducing the baking temperature by 25°F and increasing the baking time.  If the crust starts to darken too fast, tent the top with tin foil.

One thing you don’t want to do is substitute BOTH the eggs and fat in a recipe with all seeds.  You will most definitely NOT end up with something close to what you were expecting.  Instead, use the seed swap for eggs and rely on other fat substitutes like applesauce or pureed banana, avocado or prunes.

If you’re happy with your egg and fat consumption, you can still incorporate seeds into your baked goods for some major health bonuses and some great new flavor and texture profiles!

Flaxseed Meal can replace 10 – 20% of the total flour in a recipe.  If you want more texture and opt for whole Flax Seeds, combine them with the liquid called for in the recipe and let the whole thing sit for 30 minutes first.  Baking with Flaxseed Meal can make the texture of an item chewier and sometimes a bit dry.  If you find that to be the case, add a bit of extra liquid next time.

Not only are Chia Seeds an excellent and more nutritious substitute for poppy seeds but they also act as a great food extender that lowers calories and doesn’t affect the flavor!  Use a ratio of one part chia seeds (you may grind them after measuring if you want) to nine parts water.  Let this mixture stand for 10 minutes and then use in your favorite soups, smoothies, dips or spreads.  The exact amount of gel to use depends on the specific recipe you are using so adjust to your liking.  This mixture keeps, refrigerated, for up to two weeks.

Seeds are so much more than a last-minute garnish or muffin mix-in.  Alongside all the unique flavors and textures, Chia and Flax boost nutrition and spark tons of creativity in the kitchen.  Have fun!

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Sarah House Google: Sarah House
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5 {Easy} Ways to Add Flax to Your Diet

by Cassidy Stockton in Whole Grains 101

Flaxseed is considered to be a super food for two main reasons- it delivers quality plant-based omega-3 fatty acids and ground flaxseeds (as opposed to the oil) are a good source of dietary fiber. There are many other wonderful health properties that are attributed to flax, but we’re not doctors and you can read the claims elsewhere- like this great WebMD article. If you want to know more about flax, read our What is it? Wednesday post. I’m not really here today to tell why should include flax in your diet. No, I’m here to tell you just how easy it is to include flax. We’ll assume you already want to eat more flax.

5 {Easy} Ways to Add Flax to Your Diet | Bob's Red Mill
Here are five simple, easy and DELICIOUS ways to make sure you get a little more flax in your life.

1. Drink it down- version 1. Okay, this one might not be all that delicious, but I can tell you that it is a common practice in our office and you can see this method being used on any given day here because it’s easy and it gets the job done. Here’s what you do- pick your beverage of choice- we recommend water or juice and mix in 1 to 2 tablespoons of flax. Just mix it up and drink it down. Don’t let it sit too long or you’ll have a very thick drink. Yes, kind of unappealing, but if you just want to get it in, this is a quick and relatively painless way to do it.

2. Drink it down-version 2. This is my preferred method. Add flax to your smoothie. If you don’t have smoothies on the regular, it might be a fun way to mix up your breakfast routine. We put together 10 of our favorites in this post if you need some inspiration.

5 {Easy} Ways to Add Flax to Your Diet | Bob's Red Mill
3. Mix it with your oatmeal. Or any hot cereal really. Just add your flaxseed meal after you’re finished cooking. It adds a nutty flavor that won’t overpower the dish. If you like your hot cereals with sugar, you’ll probably never even notice the flax.

4. Add it to your baked goods. This is a great option for those of you who want to eat more flax, but don’t like the flavor and/or texture. Muffins (pictured below), quick breads, pancakes, brownies, cookies, bread– nearly anything can take a little flax without altering the flavor and texture of your baked good. To get started, I recommend following a tried and true recipe, like these Date and Apricot Muffins from Spiced or these Blueberry Banana Muffins from The Lemon Bowl. The only downside of eating flax this way is that you’re not guaranteed to get a full serving with each serving of the baked good. The upside is that you won’t notice the flax. Heck, your picky kid probably won’t notice the flax (although I’m convinced mine would notice if I breathe funny on his food). You can feel better about eating said baked good and know that you are getting the benefit of flaxseed. *You can also use flax to replace eggs. We’ll dive in deeper on this topic tomorrow.

5 {Easy} Ways to Add Flax to Your Diet | Bob's Red Mill

5. On Toast. This is a funny one that a customer recommended to me a long time ago and, once I tried it, I was hooked. It’s definitely my second favorite way to enjoy flax. Slather a piece of toast (although it could really work with any bread-like substance from muffins to pancakes), with honey, peanut butter, jam, whatever as long as it’s sweet and/or flavor masking, sprinkle flax on top, mix it in a little bit and chow down. A good multi-grain bread with peanut butter and honey is my go-to. The bread and the topping cover most of the flavor and texture.

That’s it. Five easy ways to get more flax in your diet. For recipes and inspiration, visit our recipe collection at bobsredmill.com or check out our Super Seeds board on Pinterest. Be sure to check back later in the week to find out how to use flax to replace eggs and fat in your baked goods.

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Cassidy Stockton Google: Cassidy Stockton
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