Nutrition Facts
Serving Size 3 Tablespoons (27 g)
Servings Per Container about 17
| Amount Per Serving | % Daily Value* |
|---|---|
| Calories 140Calories from Fat 80 | |
| Total Fat 9 g | 14% |
| Saturated Fat 1 g | 4% |
| Trans fat 0 g | |
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Potassium 150 mg | 4% |
| Total Carbohydrate 9 g | 3% |
| Dietary Fiber 7 g | 29% |
| Sugars 0 g | |
| Protein 6 g | |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 8% |
| Iron | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories | 2,000 | 2,500 | |
|---|---|---|---|
| Total Fat | Less than | 65 grams | 80 grams |
| Saturated Fat | Less than | 20 grams | 25 grams |
| Cholesterol | Less than | 300 mg | 300 mg |
| Sodium | Less than | 2,400 mg | 2,400 mg |
| Total Carbohydrate | 300 grams | 375 grams | |
| Dietary Fiber | 25 grams | 30 grams |
Calories per gram:
- Fat 9
- Carbohydrate 4
- Protein 4
Ingredients: Organic Brown Flax Seeds.
Whole Wheat Flax Loaf:
1 3/4 cups warm water
1 tbsp dry yeast
1 tbsp honey
1 tsp Hain Sea Salt (optional)
2 tsp dry milk powder
2 tbsp Hain Canola Oil
4 cups Arrowhead Mills Stoneground Whole Wheat
Flour
1/4 cup Arrowhead Mills Flax Seed
Dissolve yeast in warm water. Add honey, sea salt, milk powder, oil and 2 cups whole wheat flour. Kneed on lightly floured surface until smooth and elastic. Shape and put in oiled loaf pan. Let rise until doubled in bulk. Bake at 350°F for 45 to 50 minutes or until done.
Makes 1 loaf.
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