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Favourite Flavour: She likes using the Omega products on her cereal especially the cinnamon and Super Sprinkle.

Dennena has worked on Omega Crunch for 6+ years!

She weighs product on the scale, fastens and tightens lids on shakers, seals Omega Crunch Sample Bags on sealer machine, counts product samples and puts best before date stickers on bags and shakers.

Her attention to detail and work ethic is second to none. Dennena has worked at the Flowercart for 20+ years. Very appreciated! The Flower Cart employs and trains adults considered intellectually disabled. 

Thanks for supporting Omega Crunch and our people! It is part of our mission to empower those who often do not have a chance to be empowered.

Have you Ordered Omega Crunch online?  It is fast, easy and fresh to your door.  

“We started out just labelling, then we took over the packaging and then we took over roasting and now we do everything,” said Jill Thurston, a pre-vocational counsellor at the Flower Cart.

“Our guys love this work.”

The Omega Crunch production employs nine program participants, and Larsen pays the Flower Cart for each unit packaged. Using the non-profit doesn’t necessarily reduce his labour costs.

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Darren Farstad and he enjoys the maple flax on his cereal.

Darren assists with packing of pre-labelled shakers as they come off the labeling machine, Darren packs up shakers that are finished and assists with the samples. Darren has been at the Flowercart for 28+ years and likes the maple for his cereal. Darren has been known to pick up his team mates spirits by humming a song.

Part of our mission is to empower those who often do not get a chance to be empowered.

Thanks for supporting Omega Crunch.

Ingredients: 

• 1 butternut squash (2-3 lbs), cooked, cubed
•  2 Tbsp olive oil
•  1 medium onion
•  6 cups organic chicken stock
•  1 tsp nutmeg, fresh, grated
•  1 tsp mild curry powder
•  sea salt and pepper to taste
• Omega Crunch Roasted Garlic Shelled Flax (for topping, available here: http://bit.ly/1hMAp8R)

Method:

Sautee the onion in the olive oil, in a medium pan, over medium high heat until the onion is translucent. Add the squash to the pan and stir until warmed through. Add the cooked onion and squash to a food processor and pulse on high until pureed. Transfer the squash/onion puree to a large saucepan, over medium heat. Add the chicken stock, nutmeg, curry, salt, and pepper and stir until well combined. Simmer for 20 minutes. (If soup is not smooth enough, return it to the food processor and pulse on high until it reaches desired consistency.) Top with roasted garlic shelled flax.

*For an extra creamy soup, stir in some coconut cream!

Recipe by Kitchen Caleigh

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(Yields 1 Serving)

Ingredients:

• 1/2 cup hot unsweetened almond milk
• 1/4 cup freshly brewed strong coffee
•  2 Tbsp coconut oil
•  2 tsp Omega Crunch Sweet Cinnamon Shelled Flax (available here: http://bit.ly/1nJ0djr)
•  1-2 tsp xylitol or 1 pack stevia
•  1 tsp blackstrap molasses
•  0.5 tsp ground cinnamon
•  0.25 tsp ground nutmeg

Method:

Combine all ingredients in a high powered blender and blend until frothy! Pour into your favorite mug and thoroughly enjoy!

*Tip - it's the oil/fat that makes it froth up like a latte. If you don't have a dairy sensitivity you can also use organic butter. (Try salted butter for a sweet & salty taste!)

Recipe by Kitchen Caleigh

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(Makes 20-24 Cookies, Depending on Size of Cutouts)

Ingredients:

•  3/4 cup softened butter
•  1/2 cup xyltiol sugar-free icing sugar (*see below for how to make this simple icing sugar!)
•  1 tsp pure vanilla extract
•  1 cup rice flour
•  1/2 cup tapioca starch/flour

*Pour a bag of xylitol into a high powered food processor and pulse (intermittently if continuous pulsing does not breakdown the granules properly) until all the sugar becomes a fine powder. This sugar free icing sugar works great in baking, but not for actual icing. (Xylitol is a natural sugar alcohol derived from birch bark, fruits and vegetables, and tastes sweet like sugar but no sugar is absorbed into the bloodstream.)

• Omega Crunch Roasted Maple shelled flax- instead of sprinkles! (to top icing of your choice. available here: http://bit.ly/1l8QN0t)

Method:

Preheat oven to 350 F.

Line a cookie sheet with parchment paper.

Add the butter, xylitol icing sugar, and vanilla to a large bowl and mix on low until all the butter breaks down (no butter clumps!) and combines with the sugar. In a separate bowl combine the rice flour and tapioca starch until the flours are blended. Slowly add the flour mixture to the butter mixture and mix on low in between additions. It will become very crumbly. Then use your hands to work the dough together and form a dough ball. 

**If using the dough to cut out shapes, then cover and refrigerate dough for 20-30 minutes. Then roll the dough between two pieces of parchment paper until about 1/4 inch thick. 

**If using dough to make a more simple cookie, don't refrigerate. Scoop the dough by a tbsp measure onto the lined cookie sheet. Then roll each Tbsp into little dough balls. Use the back of a spoon or the prongs of a fork to flatten each cookie.

Bake cookies in preheated oven for 20 - 24 minutes until edges begin to brown and cookie is cooked through.

Allow to cool full before decorating with your choice of icing. Sprinkle on the flax before icing sets!

Approx. Nutritional Info Per Cookie (based on 24 cookies):

110 cals, 12g carbs, 7g fat, 0g protein, 0g sugar, 0g fiber

Recipe by Kitchen Caleigh

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