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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|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|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:
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
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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