12 Steps to Whole Foods

Avoiding Bad Fats, Enjoying Good Fats
Flaxseed Cookies
We will have more flax recipes in Chapter 7 (page 199), but this recipe has both flaxseed oil in the whole,
ground flax form as well as coconut oil, which increases your absorption of the essential fatty acids in the flax.
This large batch makes 5-6 dozen cookies, but you can bake ¼ of the frozen dough at a time.
1½ C honey (raw)
1 C coconut oil, solid
3 eggs (organic, free-range)
1 Tbsp. vanilla
3 C flax seeds, ground in a high-powered blender (measured after grinding)
3 C finely ground whole-wheat flour (for best results, use soft white wheat)
3 C regular rolled oats, coarsely ground in a high-powered blender (measured after grinding)
½ C regular rolled oats, coarsely ground in a high-powered blender and set aside
1 Tbsp. baking soda
Cream together the coconut oil and honey, then blend in the eggs and vanilla. Add the flax seed, flour, 3 C
rolled oats, and baking soda and mix well. Form dough into four logs about 1½" in diameter and roll in the ½ C
rolled oats, as they will be sticky. Wrap in plastic wrap and freeze immediately. When ready to bake, preheat
the oven to 350°, remove the dough from the freezer 10-15 min. before you want to use it, and slice the frozen
dough into ¼" slices. Bake 8-10 min. Note that the cookies will not brown very much.
Garlic Mayo
5 cloves garlic
1 egg yolk (organic, free-range)
½ C extra virgin olive oil
¼ C flaxseed oil
1 Tbsp. fresh lemon juice
½ tsp. sea salt
¼ tsp. freshly ground pepper
Put all ingredients except the oils in a blender and purée briefly. Gradually add the oils in a very thin stream,
with blender on low, until smooth and well incorporated.
114 12 Steps to Whole Foods
© Copyright Robyn Openshaw