Flax Muffins-Biscuit-Bread


This recipe was given to me by my friend Deanna who passed it along from her doctor who I think got it from writer Susan Weed.  Deanna scribbled it on a cracker box and I’m finally getting around to making it.

It’s a great savory no-grain no-sweetener base recipe that is surprisingly light and fluffy.  I eventually added cinnamon but you could incorporate countless other amendments or sweeteners.  The first time I made it with golden flax flour (those in the photos) and the second time with course ground flax—the flax flour was spongier and less dense.




Flax Seeds

One of our heroic Super Foods, flax seed, or linseed, is a plant of the Linaceae family.  The fibers of the plant have been used to make rope for around 30,000 years and used to make textiles (linen) for clothing and sails for at least 10,000 years.  The seeds and oil from seeds have also been utilized throughout the ages.

Health Benefits galore—can you say mega Omega-3?  Not to mention B-vitamins, Lignans (polyphenols that provide us with antioxidant benefits, fiber-like benefits, and act as phytoestrogens), copper, manganese, and other minerals. It’s also been shown to improve blood pressure and stabilize glucose levels, and so much more….

About the amazing mucus-like qualities from World’s Healthiest Foods:

“Mucilage (gum) gel-forming fiber that can provide special support to the intestinal tract. For example, gums can help prevent the too rapid emptying of the stomach contents into the small intestine, thereby improving absorption of certain nutrients in the small intestine. Arabinoxylans and galactoxylans are included within the mucilage gums found in flaxseeds.”

Because of this Mucilage Magic many people use soaked or ground flax seeds as an egg-replacer or added to gluten free flour mixes to help with its binding abilities.  I often use them when making a vegan muffin or dessert.




The 21 year old 4Runner has been put out to pasture at the Scattergood Farm, and the new-to-us 11 year old version is making its first winter trek with us up into the North Woods.  It seems to be handling the jigsaw puzzle packing job quite well.  I love the final phase of packing that involves cramming miscellaneous squash and other produce into the remaining nooks.  Very few cubic inches were unused.



The newer 4runner needed the creative ingenuity of Scott’s brain to figure out a rack system so skis could rest safely on top of the piles, and Scott needed the annual pre-trip project of pondering and building some kind of contraption.  It was a perfect match of needs.  This rack was a similar design to the old one with a few upgrades, much sturdier.



Metal conduit is now part of the structure, and the zip ties hold the pipe insulation in place to cushion the precious cargo.  A beautiful Evolution of Design!



These savory little muffin-biscuits should be great traveling sustenance as we prepare for the Big Haul of Goods via skis and pulks into the remote cabin at ABR in Ironwood, Michigan for a nearly two week stay with no running water or electricity.  Stay tuned for more on that…




Flax Muffins-Biscuit- Bread

Prep Time: 20 minutes

Bake Time: 20 minutes


Preheat oven to 350 degrees.

Whisk together:

2 Eggs

1/4 cup Water

1/4 cup Olive Oil

Stir in:

1 cup Flax Flour or ground Flax seeds—Flax flour will make them lighter and fluffier

1 1/2 teaspoon Baking Powder

1/2 teaspoon Sea Salt

1/2 teaspoon Cinnamon

Make as is, or try additions you might like: 

  • Walnuts
  • Almonds
  • Maple Syrup
  • Dried Fruits
  • Sunflower Seeds
  • Ground Pumpkin Seeds
  • Herbs and Seasonings

Scoop batter into an oiled small loaf pan or a cupcake pan.

Bake at 350 for 15-20 minutes.




I love how he made the ends of the middle rack to fit perfectly into the rear cargo cover holder, wedged together sitting on the wheel well.  It should make for an easy deconstruction in the spring.


“I think 99 times and find nothing.
I stop thinking, swim in silence, and the truth comes to me.”


Albert Einstein




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