I suggest using raw ground seeds for best health results. If after you eat your 1/4 cup seeds, than for a treat you can use in cookies, waffles, breads, etc in the different ways mentioned.

RICK'S QUICK FIX 25G POWER SLAMMER

5 level tsp. Dakota Flax Gold (DFG)
favorite coffee mug
fork
juice -- Ruby Red Grapefruit, Orange, Cranberry, Tomato, etc.

Put 5 level tsp. In the grinder and grind about 8-10 seconds.

While holding grinder in your hands and firmly holding the lid on, I quickly turn the grinder up-side down, then I release the button which stops the blades from spinning and propels the ground flax in to the removable lid. The stainless steel bowl on the grinder remains clean. I then pour the ground DFG into the cup, add favorite juice (Ruby Red) until the cup is 3/4 full. Stir with a fork about 45 seconds until flax is in suspension. Drink it down before the juice stops spinning in the cup. Pour extra juice into the empty cup, and swirl it around and drink it down. Do this in the morning and in the evening.

HOT TOASTED ROASTED DFG

4 level tsp. DFG
1 pat butter
2 coral corning breakfast bowls
1 microwave

Take 1 corning bowl and place 1 pat of butter in the center. Add 4 tsp. DFG un-ground in the bowl. Place the other bowl over the top as a lid. Place in microwave 4.5 minutes if oven is 600W. If flax seed burns, or turns black, use a lower timer setting, example 3.5 minutes. Use a hand towel when removing the bowls from the oven, be careful as the heat of the glass dishes will burn you. You may pour the roasted flax over green beans, cottage cheese, salads, fruits, meats, fish, or even ice cream. It is absolutely delicious!

PHLAX PANCAKX

10 level tsp. DFG
pancake mix
2 tbsp. Vanilla

Grind 1/4 cup (10tsp) DFG and add to Bisquick mix following recipe on the box. Also, blend in vanilla, and follow the instructions on box. They turn into a beautiful brown, color.

HOMEMADE GRANOLAX

Combine together all dry ingredients into a large bowl. Heat honey, oil, and water until well blended. Add liquid to dry ingredients and mix well until all dry ingredients are moistened. Place on a cookie sheet and bake at 350 degrees F for 3/4 hour. Stir every 15 minutes so mixture will be toasted evenly. You may like to add raisins when used as a breakfast cereal or when added to a recipe.

SNAXY FLAXY BARZ

Bring peanut butter, brown sugar, and corn syrup to boil in microwave for 2 to 3 minutes at high. Add vanilla, Rice Krispies, and flaxseed. Press in regular pan and cut in bars when cooled.

PHLAX BREADX

1/4 cup ground DFG
bread machine

Follow recipe for bread except substitute ground DFG for equal amounts of wheat flour. Example 2 1/4 cups flour, just use 2 cups flour and add 1/4 cup ground flax.

PHLAX ON THE PIZZAX

1/4 cup un-ground DFG
your favorite pizza

Pour flax evenly over top of frozen pizza. Put on cookie sheet and bake 8 minutes at normal temp 400-450. Then put oven on broil --- 550+ for 4 to 6 minutes or until crust turns a nice color brown. Exxxxcellent!

PHLAX BERRY MUFFINX

1/3 cup DFG ground
2 cups multi-purpose white wheat flour
1 teaspoon baking soda
1/3 cup sugar
½ teaspoon salt
1 cup dried blueberries, raisins, etc.
2 eggs
2 tablespoons vegetable oil
1 cup buttermilk

Preheat your oven to 500 F. In mixing bowl blend together the dry ingredients, including the fruit. In a separate bowl beat together the eggs and buttermilk until light and full of bubbles. Blend the wet ingredients into the dry, taking about 20 seconds to do so.

Fill the cups of a greased muffin tin 2/3 full (put a couple of tablespoons of water in any unfilled cups), place the tin in the oven, and reduce the temperature to 400 F and bake for about 20 minutes, or until the tops of the muffins spring back when pressed lightly. Yield is about 12 muffins.

PHLAX POTATO BREADX

¼ cup DFG
¼ cup DFG ground
3/4 cups water
4 cups unbleached all-purpose flour
1/3 cup dry potato flakes
2 tablespoons sugar
2 tablespoons nonfat dry milk
2 teaspoons salt
2 teaspoons regular instant yeast
3 tablespoons vital wheat gluten
1 tablespoon canola oil
1 to 2 tablespoons Italian herbs

Combine all of the ingredients in a bowl, then knead for 5 to 8 minutes, adjusting the texture of the dough by adding additional water or flour as needed; the dough should be pliable and somewhat sticky because of the flax seeds, but should hold its shape well.

Place the dough in a lightly greased bowl, cover it with plastic wrap, and allow it to rise for 1 hour. Place the bowl in the refrig, and let the dough rise slowly overnight.

Next day, shape the dough into a 12-inch oval loaf, place it diagonally on a baking sheet, and let it rise, covered, for 2 hours at room temperature, or until it's very puffy but still firm; it shouldn't shake like Jello when you jiggle it. Bake the bread in a preheated 350 F oven for about 40 to 45 minutes, or until it test done. Yield is 1 large loaf.