LOCATION: Recipes >> Vegetarian >> Flax Crunch
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Flax Crunch
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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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