Try these great recipes using our organic, golden flaxseed and whole wheat flour!

Healthy Chocolate Chip Cookies

Preheat oven to 350 degrees

Mix the following ingredients together:

  • 3/4 cup unsweetened apple sauce

  • 1/2 stick of butter (softened)

  • 3/4 cup raw honey

  • 2 teaspoons vanilla

  • 1 egg

  • 1 egg white

Mix the dry ingredients and add to the above mixture:

  • 1 1/2 cups Askegaard Organic Whole Wheat Flour

  • 1/2 cup Askegaard Organic Ground Flaxseed

  • 1/2 cup quick oats

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

After combining the above, add your choice of the following ingredients:

  • 3/4 of a 12 ounce package of dark chocolate chips

  • 1/2 cup chopped walnuts

  • 1/2 cup chopped, dried cranberries or raisins

  • 1 cup toasted coconut flakes

Place cookies on baking sheet and bake at 350 degrees for 12-14 minutes. Enjoy fresh out of the oven or frozen and thawed for a few minutes.

*Optional items: 2 mashed bananas (If you use bananas, use only 1/2 cup of applesauce)


Whole Wheat Bread


  • 2 packages rapid rise yeast

  • 3 cups warm water

  • 1/2 cup organic canola oil

  • 2 teaspoons honey (provides energy for yeast to grow)

  • 1/2 cup honey

  • 2 teaspoons iodized sea salt

  • 8 cups Askegaard Organic Whole Wheat Flour

  • 1 beaten, organic egg


Step 1:

Preheat oven to 350 degrees for 3-5 minutes (shut oven off). Heat 3 cups of water and pour into a 4 cup measuring cup or bowl. Add 2 teaspoons of honey, stirring until dissolved. Sprinkle yeast packets into water mixture, stirring until dissolved. Cover loosely with aluminum foil or saran wrap. Place 4 cup measuring cup or bowl with mixture into warm oven. Allow yeast to rise 15-20 minutes (until yeast bubbles are about one inch high).

Step 2:

Sift twice- 8 cups of Askegaard Organic Whole Wheat Flour. Add 2 teaspoons of iodized sea salt. Mix and set aside.

Step 3:

In large bowl, beat one egg. Add oil and honey. Blend well. Add yeast water mixture to egg, oil and honey mixture. Blend well. Add 1/2 cup sifted whole wheat flour. Blend well. Add in remaining flour.

Step 4:

Turn dough on lightly floured board and knead until smooth and elastic. Place in large bowl (cover with wax paper or cotton dish towel). Set on top of warm oven. Let rise for 1 to 1 1/2 hours (until dough doubles in size).

Step 5:

Punch down dough on floured board. Divide into 3 sections and place into greased baking bread pans (stoneware is a favorite). Cover with cotton dish towel and let rise for 30-45 minutes.

Step 6:

Bake at 350 degrees for 30 minutes. Place on cooling rack for 5-10 minutes (in pans) and then remove from pans. Place bread on cooling rack.

*Makes 2 large loaves or 3 medium sized loaves. Can also be used for buns.


Overnight Oats

Easy, No-Bake Overnight Oats with Askegaard Organic Ground Golden Omega Flaxseed

- 1/2 cup organic rolled oats
- 1 teaspoon chia seed
- 1/2 cup almond, coconut, or soy milk (you can use up to 1 cup if you like your oatmeal "runnier")
- Your favorite fruit, fresh or frozen (we like to use bananas, blueberries, and raspberries)
- 1 tablespoon Askegaard Organic Ground Golden Omega Flaxseed

- Combine oats and chia in a glass jar (we use a 16 oz mason jar). 
- Pour the milk of your choice over the oats & chia. 
- Layer your favorite fruit on top. 
- Drizzle a tablespoon of honey (pure maple syrup, vanilla, or another natural sweetener can be substituted) on top of the fruit. 
- Sprinkle our ground flaxseed over everything in the jar. 
- Cover. Shake if desired, and refrigerate overnight for ~8 hours. 
- The oats will absorb some of the milk overnight. In the morning, add another splash of milk to the jar, mix, and enjoy cold! 

*Note: This recipe is very easy to modify & the possibilities for add-ins are endless. Make it your own, but always remember the most important ingredient- Askegaard Organic Golden Omega Flaxseed!

Energy Bites

Energy Bites: 
1/3 cup honey
1/2 cup peanut butter
1 cup oats
1/2 cup Askegaard Organic ground flaxseed
1 teaspoon vanilla
1/3 cup coconut flakes
6 tablespoons chocolate chips
- Mix together all ingredients. Chill in fridge (balls will be easier to form when chilled). Roll into bite-sized balls. Store in fridge. Makes approximately 15-20 balls.

Raspberry Chia Pudding with Flaxseed

Raspberry Chia Pudding with Flaxseed

- 1 cup coconut milk
- 1/2 cup raspberries
- 1/4 cup chia seeds
- Askegaard Organic Ground Flaxseed
- Optional: honey, maple syrup, dark chocolate or whipped cream for added sweetness 

Using a hand stick (or upright) blender, combine 1 cup of coconut milk with 1/2 cup organic raspberries and blend until smooth. Add 1/4 cup chia seeds and stir. 
Refrigerate overnight (or for a minimum of 3 hours), until a gel-like consistency is achieved. 
Prior to serving, top with Askegaard Organic ground flaxseed and berries. If you'd like it sweeter, stir in honey, maple syrup, dark chocolate, or add a dollop of whipped cream! 


Smoothie with Flaxseed and Kale

Fruit Smoothie with Flaxseed and Kale:
- Combine strawberries, raspberries, peaches, almond milk, yogurt, kale and Askegaard Organic ground flaxseed in a blender. Enjoy!

In a blender, mix: Frozen Berries, Unsweetened Almond Milk, Vanilla Yogurt, Kale, and Askegaard Organic Ground Golden Flaxseed. 

Peach Oatmeal Muffins with Whole Wheat Flour and Flax

Peach Oatmeal Muffins with Whole Wheat Flour and Flax: 

1 cup All Purpose Flour
1 cup Askegaard Organic Whole Wheat Flour
3/4 cup Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Old Fashioned Oats
3 tablespoons Askegaard Organic Ground Flaxseed
3 Peaches (peeled & diced)
2 Eggs
1 cup Milk
1 tsp Vanilla
1/4 cup Applesauce or 1/4 cup Vegetable Oil

Preheat oven to 350°. Grease 18 muffin cups or prepare paper liners. (Yields approximately 18 muffins)

Mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, oats & flax in a large mixing bowl. Fold in peaches. 

In a separate bowl, mix the eggs, milk, vanilla and applesauce (or vegetable oil). Add in the flour mixture and stir until combined. 

Fill muffin cups 2/3 full and bake for 15-18 minutes or until toothpick inserted comes out clean. Remove from pan and let cool on a wire rack. Enjoy!

Glazed Apple Cinnamon Oatmeal Bread with  Whole Wheat Flour and Flaxseed

1.5 cups all purpose flour
1/2 cup Askegaard Organic Whole Wheat Flour
1 cup old fashioned oats
1/4 teaspoon salt
2 teaspoons cinnamon
2 teaspoons baking powder
1 tablespoon Askegaard Organic Ground Flaxseed

Combine above ingredients in a large bowl. 

1 cup sugar
3/4 cup vegetable oil
2 eggs
1/2 cup plain or vanilla yogurt
1 cup applesauce
1/2 teaspoon vanilla

Mix above ingredients. Stir the mixture into the dry ingredients until just blended.

Preheat oven to 350° and grease a loaf pan. Transfer batter to loaf pan and bake for 45 minutes, or until toothpick inserted into the center comes out clean. Remove from oven. 

Whisk together for the glaze:
1 cup (or more for thicker glaze) powdered sugar
1/4 cup applesauce

After the bread has cooled for a bit, pour the glaze over the top. It will set, but remain slightly sticky. Enjoy!

Whole Wheat Cinnamon Rolls



 1 package active dry yeast or quick-rise yeast

½ teaspoon sugar

1/8 cup warm water

1 cup milk

¼ cup sugar

1 teaspoon salt

2 tablespoons shortening

1 large egg

2 cups Askegaard Organic Whole Wheat Flour

1 ½ cups all purpose flour


1 cup brown sugar, packed

¼ cup margarine

¼ cup flour or cake crumbs

1 to 1 ½ tablespoons milk

2-3 teaspoons cinnamon

Directions: In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand 5 minutes. Add milk, ¼ cup sugar, salt, and shortening to the yeast mixture. Stir in egg and whole wheat flour; beat 2 minutes. Gradually add all purpose flour. Dough will be soft and slightly sticky.

Knead until smooth and elastic – 10 to 15 minutes by hand or 10 minutes with dough hook. Place in a greased bowl; turn once to coat. Cover; let rise in a warm place until doubled in size. Punch down dough; cover and let rise again. Punch down dough again; cover and let rest 10 minutes.

Mix topping ingredients together until smooth. Roll dough into a 12x16 inch rectangle and spread a thin layer of topping on the dough, leaving a 1 inch strip along one of the short edges uncovered. Brush the uncovered, 1 inch dough strip with water. Beginning with the short, topping edge, roll up, pinch to seal the un-topped edge and cut into 12 rolls.

Place rolls in a greased 9x13 inch pan. Cover with a warm, damp towel; let rise in a warm place until doubled in size. Bake at 375° for 18 to 20 minutes or until golden.

Source: Wheat Foods Council

Flaxseed Crackers



1/4 cup Askegaard Organic Golden Omega Flaxseed

1/4 cup Askegaard Organic Ground Golden Omega Flaxseed

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

4 teaspoons softened butter or margarine

1/2 cup skim milk

Directions: In a stand up mixer bowl, add flaxseed, ground flaxseed, flour, baking powder, salt, and margarine/butter. With the paddle attachment, mix on low speed until the mixture resembles a course meal. Stir in milk and mix until mixture forms a soft dough. Wrap dough in plastic and chill 10 minutes. Divide the dough into quarters. Turn out onto a lightly floured board. Roll out very thin into a rectangle (1/16inch) thick. Cut into desired shape (squares, circles, etc.). Transfer to an un-greased baking sheet. Repeat with the remainder of the dough. Bake at 325 F for 20 minutes or until crisp and golden. Variations: Add 1 tablespoon of onion soup mix, 1 cup of cheddar, mozzarella, or parmesan cheese, or 1 tablespoon of oregano. 

Wheat Berry SAlad



- 1.5 cups Askegaard Organic Wheat Berries
- 3/4 cup walnuts, chopped
- 2 stalks celery, chopped
- 1/2 cup dried cranberries or cherries, chopped
- 1 scallion (white and green parts), chopped
- 1/2 cup parsley leaves, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste

Directions: Place the wheat berries in a large pot. Add enough water to cover the wheat berries by 2 inches. Bring to a boil and cook uncovered for approximately one hour, or until tender. Drain and cool. 
Toast the walnuts in a dry skillet over medium heat for approximately 3 minutes. Walnuts will become fragrant. 
In a large bowl, combine the wheat berries, chopped walnuts, celery, cranberries, scallions, parsley, olive oil, and lemon juice. Season with salt & pepper to taste. Enjoy and refrigerate!

Pumpkin pancakes



1.5 cups milk or almond milk
1 cup pumpkin purée (canned or freshly baked - we use our own pumpkins!)
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
1 cup all purpose flour
1 cup Askegaard Organic Whole Wheat Flour
1 tablespoon Askegaard Organic Ground Flaxseed
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon

Directions: Mix wet ingredients in a large mixing bowl. Combine dry ingredients in a separate bowl. Add dry ingredients to wet ingredients, blending until smooth. Pour batter, 1/4 cup at a time, into a hot frying pan. Brown pancake on both sides. Remove from pan and enjoy with maple syrup! Yields approximately 10 pancakes.

Norwegian Crepes



- 3 eggs
- 1.5 cups of milk or milk substitute
- 1 cup Askegaard Organic Whole Wheat Flour
- 2 teaspoons sugar
- 1 teaspoon honey
- 1 tablespoon butter, melted
- 1 teaspoon vanilla

Directions: Combine all ingredients in a large mixing bowl, blending until most of the lumps are gone. Heat 1 tablespoon of butter in a large frying pan over medium heat. Once the pan is hot, pour 1/3 cup of batter into the pan, swirling the batter into a thin layer that covers the entire bottom of the pan. You want the pancake to be thin.
When the edges of the pancake begin to slightly curl, and the top no longer looks wet, flip the pancake to the other side. Aim to achieve a golden color on each side of the pancake. Additional butter may need to be added to the pan before starting a new pancake. Serve warm with jam, maple syrup, nutella, fresh fruit, honey, and/or powdered sugar. Pancakes are typically rolled, folded, or stacked. Enjoy! 
*Note* Try using Askegaard Organic Ground Flaxseed as an egg substitute! 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water is equal to one egg. For even thinner pancakes, try using 1/2 cup all purpose flour and 1/2 cup whole wheat flour, or add more milk.

apple cinnamon muffins



1 cup all purpose flour
3/4 cup Askegaard Organic Whole Wheat Flour
1 cup sugar
1 tbsp Askegaard Organic Ground Flaxseed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground all spice
3 large eggs
1/2 cup vegetable oil
1 tsp vanilla
1 1/2 cups apples, peeled & diced 

2 tbsp melted butter
1/2 cup brown sugar
1/3 cup all purpose flour
1 tsp ground cinnamon

Directions: Preheat oven to 375°. Line muffin pan with paper cups. Toss peeled, diced apples with cinnamon & sugar. Set aside. In a large bowl, mix the flour, sugar, flaxseed, baking powder, baking soda, salt, cinnamon, and all spice. Make a well in the flour mixture and add eggs, vegetable oil, and vanilla. Mix well. Fold in apples. The batter will be thick. Pour mix into muffin cups, 2/3 full. Mix melted butter, brown sugar, flour, and cinnamon. Sprinkle on top of the muffins. Bake for 18-20 minutes or until tops are golden brown & toothpick inserted into center comes out clean. Remove muffins from pan and cool on wire rack. Optional: Mix powdered sugar with milk, almond milk, or cream. Drizzle on top of the muffins as icing.

Breakfast cookies


A versatile recipe that results in a chewy, dense cookie featuring flaxseed and whole wheat flour! 

- 3/4 cup nut butter (peanut, cashew, almond)
- 3/4 cup agave nectar or honey 
- 3/4 cup sugar
- Heaping 1/2 cup of Askegaard Organic Ground Flaxseed
- 1/3 cup milk (dairy, almond, cashew)
- 2 tsp vanilla extract 
- 3 cups rolled oats 
- 1 and 1/3 cup Askegaard Organic Whole Wheat Flour
- 1 tsp baking soda 
- 1 cup currants, raisins, golden raisins, dried cranberries, or chocolate chips 

Heat oven to 375°. Cream the nut butter, agave nectar (or honey), and sugar until well blended. Add the flax, milk, and vanilla. Mix. Combine the oats, flour, and baking soda in a separate bowl. Slowly add the flour mixture until a thick batter forms. Stir in the raisins. Scoop dough onto cookie sheet and bake for approximately 10 minutes. Remove from oven, cool for 5 minutes. 

Recipe adapted from…/

wheat berry apple salad


- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar 
- 2 teaspoons mustard 
- 1 teaspoon honey 
- 1 apple, cored and sliced 
- 8 cups salad greens 
- 1 cup cooked Askegaard Organic Wheat Berries (see below for cooking instructions)
- 1/4 cup toasted nuts, dried cranberries, or pomegranate seeds 

Whisk together olive oil, vinegar, mustard and honey in a bowl. Toss with salad greens, apple slices, wheat berries, and nuts/berries. Serve chilled. 

How to Cook Wheat Berries: 
“Wheat berries” are the seed of wheat plant. High in protein, fiber, & micronutrients, they are a whole grain worth adding to your diet! 

Wheat berries are prepared much like rice. To cook wheat berries, simply place 1 cup of wheat berries and 3 cups of water in a pot on the stovetop. Bring to a boil. Cover and simmer over low heat for approximately 30 minutes, or until the wheat berries are soft (they will “puff” and have a chewy consistency). Drain and cool. Cooked wheat berries can be stored covered in the refrigerator for up to a week.