I had mine for breakfast this morning. I put the milk and cooked flax in te fridge overnight. Then this morning I added a packet of stevia, a tiny bit of mashed banana, some grated apple and pecans (instead of walnuts). Then I tossed in some dreied, unsweetened cranberries. (I didn't have orange juice) It was really good. I will have again tomorrow or have the other bowl for dessert tonight.
Sounds really good. I'll have to try it. ELECTRALYTE, do you think it would taste good with the addition of cocoa powder? Just wondering. Has anyone else made this yet?
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sounds really good, I am making some right now! The vanilla almond milk and the flax seed smell good already and I didn't even add the other stuff yet! Who knew it would thicken like that? Now I have to go enter the recipe into favorites on my food log so I can get a calorie break down. Thanks Laura!
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I'm gonna try this on the weekend... ummm... not sure how many servings this makes but I'm gonna guess about 4.
Flax Seed Pudding 4 tbsp. flax seed, freshly ground 2 cups milk, nutmilk or water 2 tbsp. hazelnuts or filberts, ground 1 ripe banana, mashed 1 medium sized apple, grated juice of 1 orange 1 tbsp. honey or maple syrup 1/2 cups whipped cream (optional) kiwi, strawberries, blueberries or orange slices for decoration
Bring milk or water to a boil, add ground flax seed, stirring constantly to avoid lumps. Let boil for approximately 2 minutes or until mixture starts to thicken. Let cool completely. Stir in nuts, fruit and honey. Chill and serve in glasses or fruit dishes decorated with whipped cream and pieces of fruit.
Flax seed pudding can be prepared in larger quantities and shelved in refrigerator for up to four days.
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