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LOCATION: Recipes >> Vegetarian >> Flax Crunch

Print this Recipe    Flax Crunch

Malted Cinnamon Flax Crunch

1 cup flax seed
1/3 cup barley malt syrup
2 teaspoons ground cinnamon

Preheat the oven to 350F.

Grind the flaxseed in an electriic coffee grinder 1/3 cup at a
time. Place the ground seeds in a bowl.

Pour the malt iinto a small saucepan. Bring to a boil. Allow to
boil for 1 minute. Pour the hot malt over the ground seeds and
add the cinnamon. Stir until the malt coats the seeds evenly.

Spread the mixture over a cookie sheet. Bake for 10 minutes, until
lightly toasted. Immediately loosen from the cookie sheet with a
spatula. Cool. Serve with soy milk. Store any unused portion in
the refrigerator.

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