flaxseed to the test.

I’ve been suffering from eczeeeema (eczema) lately. I haven’t had this problem since early childhood, so I’m convinced it must be caused by one or more of the following:

1. New York City
2. My new domestic partner
3. The rodents crawling in the walls of our building
4. A change in the types of food I’m consuming (meat meat more meat!)

In an attempt to alleviate some of the symptoms, I’ve started eating Flaxseed. Flaxseeds contain large amounts of Omega-3, which supposedly reduces eczema inflammation (among many other benefits, of course). As for flavor, they’re nutty, but subtle - I have a tablespoon with my cereal every morning. The only downside is that they resemble little bugs floating in my milk, which is kind of disgusting. Oh, and they get stuck in my teeth, which is also kind of disgusting. The solution: grind ‘em!

FLAXSEED PEANUT BUTTER & BANANA COOKIES. (They’re chewy.)

Ingredients: (12 cookies)

½ cup ground flaxseeds
½ cup flour
1 egg
½ tsp BP
½ tsp BS
½ stick unsalted butter
½ tsp salt
1 ripe banana, mashed
½ cup peanut butter
½ cup brown sugar
¼ cup honey

Bake Time: 10-12min, 350F

You can grind your own flaxseeds in a coffee grinder, it works unbelievably well. For a stronger peanut flavor, add another 1/4 cup of peanut butter. Dough can be sticky, but should not be runny - add 1/4 cup of flour if necessary.

- - - - - - - - - -

(The Omega-3 is really for my husband, who has struggled with memory impairment for as long as I’ve known him. If either of our symptoms improve, I’ll let you know.)

Filed under Dessert | Comments (2)