Here's some info on flax seed. I just recently purchased some, and have added a little to some wheat bread and to some raspberry jam bars. I just bought wheat germ today, so I haven't used it yet. Flaxseed Information INGREDIENTS: Flaxseed Meal Flax Information Sheet: Flaxseed Meal in Recipes- You can use BobÂs Red Mill flaxseed meal as a stand in for some or all of the oil or shortening called for in a recipe. Cooks recommend a 3:1 substitution ratio. For example, 3 tbsp. Of flaxseed meal added to a recipe can replace 1 tbsp of the butter, margarine or cooking oil. When flaxseed meal is used instead of oil, baked goods tend to brown more rapidly. Vegetarian Baking- BobÂs Red Mill Flaxseed meal mixed with water can replace an egg in selected recipes like pancakes, muffins and cookies. These baked goods are gummier and chewier than usual, and the volume is decreased. When using replacement formula, test a recipe first to determine if it meets your expectations. Egg Replacement Formula- 1 tbsp BobÂs Red Mill flaxseed meal + 3 tbsp water = 1 egg Mix BobÂs Red Mill flaxseed meal and water in a small bowl and let sit for one to two minutes. Add to a recipe as you would an egg. A 3-1/2 ounce serving of flaxseed provides 21g of protein, which is similar to that of soybean. While flaxseed is rich in protein, research suggests the health benefits of this seed probably have more to do with its fat and fiber profile. A healthy diet- Scientific evidence now confirms that flaxseed has three main health benefits: a high content of alpha-linolenic acid, as essential omega-3 fat; large quantities of soluble and insoluble dietary fiber; and the highest plant source of lignans. Nutritional Information- 3-1/2 ounces Food Energy 450 calories Fat 41 g Total Dietary Fiber 28 g Protein 21 g Although about 42 percent of flaxseed is oil, very little of that fat is saturated. More than 70 percent of the fat in flaxseed is of the healthful polyunsaturated type. In fact, a unique feature of the polyunsaturated fats in flaxseed is the high ratio of alpha-linolenic acid (an omega-3 fat) to linoleic (an omega-6 fat). If you click the link, and scroll down the page, they have some recipes there too. Here is a link that might be useful: bob's red mill flax recipes

I love it, that's too cute! (your excused from not having a recipe due to the adorable cupcake you made)lol! Great Job! Shelley

--Palm sugar is a low-glycemic sugar made from the sap of the Palmyra palm tree. It works like sugar in cooking and baking and has a caramel-like flavor, and is a tawny brown color. I order it on-line from several different places (currently using NAVITAS organic palm sugar). You might want to check with your health care professional before using this. I have several friends with diabetes who can't use Splenda (one friend ends up in the hospital each time she is unknowingly served Splenda) and use palm sugar in moderation without any problem. But each person is different. --Another sugar substitute I've been trying is SWERVE (made from Erythritol). This product is safe for diabetics. --Almond flour is made from ground almonds. It is high in protein (6 g. per 28 g. serving) and low in carbohydrates (6 g. per 28 g. serving). I purchase it in 5-pound bags from Honeyville Grain Farms (http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx), but I also sprout and dry whole almonds and grind my own in my little Wonder Mill, Jr., as well as using almond pulp leftover from homemade almond milk I make. I dry the pulp in the dehydrator or use it moist. I make cookies, crackers, and there is even a recipe for Almond Pulp Freezer Fudge I'm going to try. Check out Elana Amsterdam's web site (www.elanaspantry.com) for recipes using almond flour. I've about worn out her cookbook "The Gluten-Free Almond Flour Cookbook". She uses agave nectar in most of her recipes, and that's another low-glycemic sweetener you may want to check with your health care professional before using it. --Coconut Flour is a high fiber, low-carb, gluten-free alternative to wheat. You can find lots of recipes using it on-line and I love the book by Bruce Fife, N.D. "Cooking with Coconut Flour". Most of the recipes can be made with alternative sweeteners. Diabetes is rampant in hubby's family, so I work hard at making foods that will hopefully help prevent him from ever getting it. We don't do without our favorite goodies, I just make them with different ingredients. -Grainlady

Here is my Spiced Nut Recipe: Spiced Nuts 2-TBSPs. Butter 3- cups nuts ( I use a combo of walnuts, pecans,peanuts and almonds) 1-TBSP. Worcestershire sauce 1-tsp. Chili powder ½-tsp. Garlic salt ¼- tsp Cayenne pepper Melt butter in pan in a 300 degree oven. Add Worcestershire sauce and nuts. Mix well. Bake for 30 minutes, stirring occasionally. Remove nuts from oven and sprinkle with spices.