FLAXSEED AND DRIED CRANBERRY FLAPJACKS

FLAXSEED AND DRIED CRANBERRY FLAPJACKS

Makes 16 flapjacks.

Notes: Adapted from a recipe by Flax Farm Linseed in West Sussex, England. Lyle's Golden Syrup, a British product available at Lunds and Byerly's, is a cane sugar syrup. Flaxseeds can be ground at home or bought already ground (sometimes called "flax meal"). Dried cranberries are sometimes sold under the name Craisins.

• 12 tbsp. (6 oz.) unsalted butter

• 1/4 c. Lyle's Golden Syrup or honey (see Note)

• 3/4 c. sugar

• 4 c. rolled oats

•1/2 c. sweetened dried cranberries (see Note)

Directions

Preheat oven to 300 degrees.

In a large pan, combine butter, golden syrup and sugar. Stir over medium heat until butter and sugar are melted. Add oats, flaxseeds and cranberries. Pour mixture into a buttered 9-inch square baking dish and pack down firmly with a spatula.

Bake until light brown at edges, about 50 minutes.

Nutrition information per serving:

Calories248Fat13 gSodium6 mg

Carbohydrates31 gSaturated fat6 gCalcium32 mg

Protein4 gCholesterol23 mgDietary fiber4 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 2 1/2 fat.

Serves 4.

• 11/2 lb. red thin-skinned potatoes (about 11/2 in. wide)

• 2 to 3 tbsp. flaxseed oil

• 4 tsp. minced fresh chives

• Salt and freshly ground pepper

Place potatoes on a steaming rack set above water in a large pan. Bring water to a boil, cover pan, reduce heat and steam until potatoes are tender when pierced, 20 to 25 minutes.

Let potatoes cool for a few minutes before cutting them in halves. Drizzle with oil and sprinkle with chives. Add salt and pepper to taste.

Nutrition information per serving:

Calories189Fat7 gSodium10 mg

Carbohydrates30 gSaturated fat1 gCalcium36 mg