Flax Bread

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2 cups flax meal
1 teaspoon baking soda
1-2 teaspoons lemon juice
¾ teaspoon Celtic sea salt
1 tablespoon pure maple syrup or honey or 7-10 drops Stevia
5 eggs, whisked
½ cup water
⅓ cup olive oil

1. Preheat oven to 350˚F.
2. In a large bowl combine flax meal, baking soda, lemon juice and salt.
3. In a smaller bowl, mix together sweetener, eggs, water and oil.
4. Stir wet ingredients into dry, mix well, and let stand for 2-3 minutes to allow the batter to thicken.
5. Pour batter into square baking dish.
6. Bake for 30-35 minutes or so until a knife comes out clean or crust springs back
7. Remove from oven and cool.

Recipe by Leigh Wagner PhD, MS, RD

Banana Chocolate Muffins


wet ingredients
3 eggs
¼ cup coconut oil
2 medium ripe (brown) bananas
4 medjool dates, pitted
1 teaspoon vanilla
*Optional: 7-10 drops Stevia

dry ingredients
¼ cup coconut flour (heaping)
1 Tablespoon ground flaxseed (aka “flax meal”)
¼ teaspoon salt (heaping)
½ teaspoon baking soda
½ cup pecans, toasted (could use walnuts)
2-3 Tablespoons cacao nibs or dark chocolate chips

1. In a blender, add eggs, coconut oil, bananas, dates, vanilla and *optional stevia; blend until combined
2. Add coconut flour, flaxseed, salt and baking soda until smooth
3. Fold in pecans and optional cacao nibs
4. Place batter into lined muffin tin
5. Bake at 350 degrees Fahrenheit for 22-23 minutes

Recipe by Leigh Wagner PhD, MS, RD

Chocolate PB Omega Oat Bites


1 cup old fashioned oats (make sure gluten free, if you need to be)
1 cup unsweetened flaked coconut
3/4 cup peanut butter or almond butter
1/3 cup honey
1/3 cup ground flaxseed (aka "flax meal")
3/4 cup dark chocolate chips (I love the 70% Fair Trade ones from Natural Grocers)
2 Tablespoon chia seeds
1 1/2 teaspoon vanilla extract

Makes 24 balls ~1.5 in. diameter

Mix ingredient well, shape and refrigerate!

Recipe by Leigh Wagner PhD, MS, RD