Flaxseed Twists.

In our cul-de-sac, once a month we hold a Ladies Night where we chitchat, drink wine and nibble. And what’s better than nibbling something which is good for you AND tasty? Nada, that’s what. Plus they look cool.

These little gems are perfect dunked in some hummus, or if you’re feeling virtuous serve these alongside a salad instead of croutons.


I’ve done the flaxseed hype before, but as a quick recap this superfood is gaining a reputation as a food that may reduce risks of certain cancers, as well as cardiovascular disease and lung disease when eaten as part of a healthy diet. So eat up!



1/2 cup flaxseed

1 1/2 cups plain flour

1/2 Tsp. baking powder

1 Tsp. salt

1/2 Tsp. black pepper

2 Tsp. garlic powder

1 Tsp. oregano

1/2 cup semi-skimmed milk (or sub dairy-free if you’re vegan)

4 Tbsp. rapeseed oil

Preheat oven to 180C. Mix the dry ingredients in a bowl and the wet ingredients in a jug. Pour the milk/oil mix into the dry mix and combine with a wooden spoon until a dough forms. Dust some flour on a work surface and roll out the dough until it’s about 1/2 cm to 1 cm thick (doesn’t need to be exact).


Slice it up lengthwise and twist each one.




Place on greaseproof paper on a baking tray and bake for 15-18 minutes depending on your oven, or until slightly browned.


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