Gluten Free Pan Fried Fish n' Chips
The kids may like this one.
8 small sol fish fillets (any fish will do)
1/2 cup cornmeal
1/2 cup brown rice flour
2 tsp baking powder
1 tsp salt
1 tsp Farmer John's Summer Savory (available on omegacrunch.com)
1/2 dill weed
3/4 cup sparkling water
1/4 cup Omega Crunch flax eggs*
sprinkle 2 T of Omega Crunch shelled flax to taste (yes available on website)
Mix dry ingredients together. Mix wet ingredients separately, then add them together. Add fish fillets to the batter and let stand for 10-15 minutes.
Fry in grape seed oil on medium-high heat. Place on paper towels to remove excess oil then serve with Omega Crunch flax sprinkled on top, and baked french fries.
8 medium potatoes
grape seed oil
spices to taste
Preheat oven to 400 degrees. Slice potatoes into french fry shape. Spread potatoes on oiled baking sheet in one layer. This may take 2 baking sheets. If you want to add any spices (like Omega Crunch garlic flax), now is the time to sprinkle it on top. Bake in oven for about 30-40 minutes. Also another great way to use Omega Crunch garlic flax is to mix with ketchup or a healthy dipping sauce creation for flavour.
5 cups water
1 1/2 cups omega crunch shelled flax
Combine water and flax in a sauce pan. Bring to a boil. Once it is boiling vigorously, turn off stove and let it sit for 5 minutes. After 5 minutes, strain the liquid from the seeds. The liquid is very much like an egg consistency, and is great for cooking and baking. This flax egg mixture can be stored in the fridge for at least 2 weeks, and is great to have on hand. The leftover seeds are great in smoothies or baked into things for great fiber.
Tip - you can also make the flax eggs using regular flax, but it requires a lot more flax to get the same consistency as the shelled flax.