Written by Dr Sandra Miranda, ND
The American National Cancer Institute has
singled out flaxseeds as one of the 6 foods that deserve special studies.
Flaxseeds are high in lignans which are
considered natural cancer-protective compounds.
Their high and easily assimilated fiber also helps prevent colon
cancer. This high fiber content helps
our body get rid of excess and unwanted estrogen making it an ideal food to
lower the risk breast cancer too.
I only recommend the ground up form of flaxseeds. Aim to have at least 2 heaping tbsp. every
day. And don’t forget to keep them
sealed and in the fridge to keep them fresh (flaxseeds can go rancid very
Here is a recipe from a patient who is
following a “clean Keto diet”. It is
delicious. Hope you enjoy it!
Cinnamon Bun Muffins
- 2 cups ground flax seeds
- ¼ cup granulated xylitol or ¾
tsp liquid stevia
- 2 tbsp ground cinnamon
- 1 tbsp baking powder
- ½ tsp finely ground gray sea
- 5 large organic eggs
- ½ cup water, at room
- 1/3 cup melted (but not hot)
coconut oil or refined avocado oil
- 2 tsp of vanilla extract
- Preheat the oven to 350F and
line a 12 count muffin pan with paper liners
- In a large bowl, whisk the flax
seeds with the xylitol (if using this option), cinnamon, baking powder, and
salt until fully combined
- Place the eggs, water, oil,
vanilla and stevia (if using this option) in a blender. Blend on high speed for 30 seconds, until
- Transfer the liquid mixture to
the bowl with the flaxseed mixture. Stir
with a spatula just until incorporated.
The batter will be very fluffy.
Allow to sit for 3 minutes.
- Spoon the batter into prepared
muffin pan, filling each cavity 90 percent of the way up. Bake for 13 to 15 minutes, until a toothpick
inserted in the middle comes out clean.
- Immediately take the muffins
out of the pan and place them on a cooling rack. Allow to cool for at least 20 minutes before
you grab one for yourself.
Store – in the fridge for up to 4 days or
in the freezer for up to 3 months
Each muffin will give you approximately 7g
of protein, 7 g of fiber and 8 g of carbs.