a-k is fantastic. She recently posted a recipe for
Cardamom-Orange Coconut Flaxjacks that intrigued me because I, too, have struggled with the almost-but-not-quite goodness of Ani Phyo's original recipe. I tried that dish a year ago during my attempted month of raw food and like others, I found them too heavy with the coconut oil and too flax-y for even this most ardent of flaxseed lovers. I gave them up as too expensive, too oily and too complicated.
But then a-k posted her revision of this recipe and man! I just had to make those babies. Especially because the first school season for our kids is right around the corner, and Jeremy will be teaching at that time as well, and I'll be spending my days in town, and I'm loving raw food right now and see no reason to stop including so much of it in our diet. So I've been looking for quick, delicious raw breakfasts that are more substantial than juice, smoothies and fruit.
I was very impressed with these flaxjacks and they went down well with everyone in the family. They are much lighter without the coconut oil. Of course, they're full of that flax-y goodness, lots of omega-3 fatty acids and beneficial fiber. They're very filling and satisfying in their flavor. And as a-k mentions in her post, lots of variation is possible. The only changes I made were in quadrupling the recipe (to make 8 flaxjacks) and substituting cinnamon for the cardamom.
A good time was had by all, especially Willow, who took the bowl to the table and scraped out the last of the batter, as is her wont. We also ate on the front porch, because we woke up to a quintessentially gorgeous Pacific Northwest morning - cloudy, cool, with a slight breeze - the lake was rockin' and rollin' and I felt incredibly blessed to be living in this beautiful place. Jeremy juiced a head of celery this morning and combined it with honeydew juice - you could hardly taste the celery, and it was very refreshing.
I plan to experiment with these flaxjacks, perhaps using date paste as a sweetener/binder and replacing some of the flaxseed with other raw nut flours.
ingredients 1 1/3 c. whole flaxseed
1 c. + 2 T. unsweetened coconut, shredded
1 t. cinnamon
pinch of salt
3/4 c. fresh, pulpy orange juice
1/4 c. agave nectar, maple syrup or raw honey
instructions 1. Grind the seed to a fine powder and place it in a large bowl.
2. Add the coconut, cinnamon and salt and mix well.
3. Add the orange juice and sweetener and stir well to combine.
4. To form flaxjacks, wet your hands, scoop up about 1/3 c. of batter and form a ball. Flatten, place on a plate, and top with fresh fruit (I used mango and blueberries). Drizzle with agave, maple or date syrup, or raw honey. Enjoy!
a-k is fantastic. She recently posted a recipe for Cardamom-Orange Coconut Flaxjacks that intrigued me because I, too, have struggled with the almost-but-not-quite goodness of Ani Phyo's original recipe. I tried that dish a year ago during my attempted month of raw food and like others, I found them too heavy with the coconut oil and too flax-y for even this most ardent of flaxseed lovers. I gave them up as too expensive, too oily and too complicated.
But then a-k posted her revision of this recipe and man! I just had to make those babies. Especially because the first school season for our kids is right around the corner, and Jeremy will be teaching at that time as well, and I'll be spending my days in town, and I'm loving raw food right now and see no reason to stop including so much of it in our diet. So I've been looking for quick, delicious raw breakfasts that are more substantial than juice, smoothies and fruit.
I was very impressed with these flaxjacks and they went down well with everyone in the family. They are much lighter without the coconut oil. Of course, they're full of that flax-y goodness, lots of omega-3 fatty acids and beneficial fiber. They're very filling and satisfying in their flavor. And as a-k mentions in her post, lots of variation is possible. The only changes I made were in quadrupling the recipe (to make 8 flaxjacks) and substituting cinnamon for the cardamom.
A good time was had by all, especially Willow, who took the bowl to the table and scraped out the last of the batter, as is her wont. We also ate on the front porch, because we woke up to a quintessentially gorgeous Pacific Northwest morning - cloudy, cool, with a slight breeze - the lake was rockin' and rollin' and I felt incredibly blessed to be living in this beautiful place. Jeremy juiced a head of celery this morning and combined it with honeydew juice - you could hardly taste the celery, and it was very refreshing.
I plan to experiment with these flaxjacks, perhaps using date paste as a sweetener/binder and replacing some of the flaxseed with other raw nut flours.
ingredients
1 1/3 c. whole flaxseed
1 c. + 2 T. unsweetened coconut, shredded
1 t. cinnamon
pinch of salt
3/4 c. fresh, pulpy orange juice
1/4 c. agave nectar, maple syrup or raw honey
instructions
1. Grind the seed to a fine powder and place it in a large bowl.
2. Add the coconut, cinnamon and salt and mix well.
3. Add the orange juice and sweetener and stir well to combine.
4. To form flaxjacks, wet your hands, scoop up about 1/3 c. of batter and form a ball. Flatten, place on a plate, and top with fresh fruit (I used mango and blueberries). Drizzle with agave, maple or date syrup, or raw honey. Enjoy!