Flax is a Manitoba favourite, and for good reason. The calming blue flowers waving over prairie fields are beautiful. It’s a crop that grows well in a variety of soil conditions, and the result is a seed so nutritious that it rivals far-away superfoods like chia and nuts. We love adding flax to chocolate zucchini cookies (well, any cookies really!), and flax-eggs (a blend of flax and water) makes a pretty decent substitute for eggs in baking.
This particular batch of flax was grown by Wayne James, an organic farmer, Green Party candidate, and regular Fringe Fest performer, who farms near Beausejour Manitoba. His grain crops are grown on fields that are nestled around his strawberry patch and the Brokenhead River. His small farm means that a year’s harvest of flax often isn’t enough to fill the semi truck that is needed to bring a crop to a broker or grain buyer, but it’s just a perfect size for our small mill!
Maybe not quite strawberries, but we think his flax pairs quite nicely with rhubarb too! This quick flax pudding recipe is perfect for using up whatever fruit or berries are on hand, and is a great mid-day snack, for that extra protein boost to get through a long day.
Combine:
1/4 cup ground flax seed (grind with a blender, food processor, or coffee grinder – store any extras in the freezer)
1/2 cup milk or nut milk
1 tsp honey or maple syrup
1/2 tsp cocoa powder or vanilla
Let sit for an hour (or overnight). Top with fruit (fresh, frozen, or sauce), nuts, or whatever grabs your imagination. Whipping cream makes it into dessert, but it can pass as breakfast too!