Reddit reviews Organic Golden Flaxseed Meal (16 Ounce)

I had the same reaction when I did that math. Eye-opening, to say the least.

For the smoothie, you can mix it up, but I go with this basic scheme every day:

1-2 tablespoons of psyllium husk powder

1-2 tablespoons of ground flax meal

a handful of fresh spinach (trust me, you won't taste it, but it adds a LOT of nutrients)

a cup or so of frozen fruit of your choice. I have used almost everything I can find: pineapple, banana, strawberries, blueberries, apples, pears, peaches, etc. If I can't find it frozen, I buy a bunch of whatever fruit is on sale, cut it up and freeze it myself.

Fill it up with a liquid of your choice to make sure it blends well - I use unsweetened vanilla flavored almond milk because it's low calorie and I'm trying to lose weight, but I've also tried orange juice, drinkable yogurt, kefir, and other such things. You can use whatever liquid you want though.

And that's it. Blend it up into smoothie form and enjoy. One caveat: drink/eat it quickly and with a glass of water - the psyllium husk absorbs a ton of liquid and it can be a little thicker than you want if you let it sit for more than 20-30 minutes. The fiber takes up volume in your stomach as it absorbs water, it keeps you ahem regular, and everything in the recipe is so nutrient dense that it gives your body a lot to chew on, so to speak. A lot of the ingredients for these smoothies come off of this list the ANDI scale which is a rough guide to how much nutrition you get per calorie out of certain foods. Higher scores = more nutrient density = higher efficiency diet.

Disclaimer: if it works for you, awesome! If not, try something else, or meet with a nutritionist. I used the advice of a health counselor service I get through work, but if you go to any Whole Foods, you can schedule an appointment with their "healthy eating specialist" for free, and they can be remarkably helpful.

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• 2 teaspoons active dry yeast
  
• 2 teaspoons maple syrup or honey, to feed the yeast (NO SUGAR WILL BE REMAIN POST BAKE)*
  
• 1/3 cup waterlukewarm between 105-110°F
  
• 1 cup almond flour
  
• 1/4 cup golden flaxseed meal finely ground (or more almond flour**)
  
• 3 tablespoonspsyllium husk finely ground
  
• 1 1/2 teaspoonxanthan gum or 1 tablespoon ground flax seeds
  
• 1 1/2 teaspoon baking powder
  
• 1/2 teaspoon kosher salt
  
• 1 egg at room temperature
  
• 2 egg whites at room temperature
  
• 1 tablespoon extra virgin olive oil
  
• 2 teaspoons apple cider vinegar
  
  

1. Add yeast and maple syrup to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
   
2. Mix your flours while the yeast is proofing. Add almond flour, finely ground flaxseed meal (or more almond flour, see notes), psyllium husk, xanthan gum (more flaxseed meal), baking powder and salt to a medium bowl and whisk until thoroughly mixed. Set aside. 
   
3. Once your yeast is proofed, add in the egg, egg whites, olive oil and vinegar. Mix with a whisk or electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become very thick by the end and form into a round. 
   
4. Line a pizza dish or baking tray with parchment paper and grease with olive oil (so the dough doesn't stick while you spread it). Dip a spatula (or your fingers) in water and spread the dough until even in thickness of choice. Fold the edges inward to create thicker edges (optional). Cover with a kitchen towel dome (don't rest the towel directly over the dough), and place in a warm draft-free space for 40-50 minutes until lighter in texture. You don't want the dough to double, but it will puff up noticeably (see pictures for reference). 
   
5. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C. 
   
6. Transfer the dish gently into the oven and blind bake without toppings for 10-14 minutes until lightly browned. Remove from oven, add toppings of choice, and return to oven for 15-18 minutes
   
   Side note. The yeast will eat any of the sugar from the maple syrup or honey. I really do suggest visiting the website for a more detailed analysis https://www.gnom-gnom.com/gluten-free-paleo-keto-pizza-crust/ .

I find that using golden flax meal when baking cookies gives them that "oatmeal" feel! Bob's Red Mill has done me well (https://www.amazon.com/Bobs-Red-Mill-Organic-Flaxseed/dp/B001O8PRZA/ref=sr_1_5?keywords=golden+flaxseed&qid=1564402075&s=gateway&sr=8-5)