Flaxseed is an incredibly rich source of a group of compounds called lignans. While many plant foods also contain lignans, flaxseed has the absolute most -at least 75 times more than any other plant food. (You’d have to eat about 60 cups of fresh broccoli or 100 slices of whole-wheat bread to get the same amount of lignans that are in 1/4 cup of flaxseed.) This is important because lignans may have powerful antioxidant properties that can help block the damaging effects of harmful oxygen molecules called free radicals.

Flaxseed also appears to lower levels of dangerous low-density lipoprotein (LDL) cholesterol, the kind that contributes to heart disease. In addition, flaxseed is very high in fiber. Three tablespoons of seeds contains 3 grams of fiber, about 12 % of the Daily Value. You can easily use four tablespoons of ground flax in your cereal; enjoy the taste and the great nutritional benefits. You can also mix with your yogurt or salads as a topping or add a heaping teaspoon or two with your favorite juice. Better yet, make my own fabulous banana flaxseed bread. YUMMY!!

Ingredients

1. 1 cup packed brown sugar or 1 cup Splenda Brown Sugar
2. 3/4 cup low-fat buttermilk
3. 1/3 cup fat-free egg substitute
4. 1 Tablespoon canola or grapeseed oil
5. 1 1/4 cup whole-wheat flour
6. 1/2 cup ground flaxseed (found at Safeway)
7. 1/2 cup GO RAW flaxseeds (found at Wholefoods)
8. 2 Tablespoons uncooked millet (found at Wholefoods)
9. 2 Tablespoons wheat germ (toasted)
10. 1/2 teaspoon baking powder
11. 1/2 teaspoon baking soda
12. 3 medium-sized very ripe bananas (pureed)

Directions

Preheat the oven to 350° F. Coat a no-stick 8” X 4” loaf pan with no-stick spray.

In a large bowl, combine the sugar, buttermilk, egg substitute, and oil. Whisk until smooth.

In a medium bowl, combine the dry ingredients and whisk to mix.

Add to the liquid ingredients.

Stir just until blended; do not overmix. Add the pureed bananas and stir to mix. Pour into the prepared pan. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean. Remove the pan to a wire rack and let the bread cool slightly. While it is still slightly warm, turn the bread out of the pan.

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