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Dietary Fiber On The Regular & Easy Linen Tea Cookie Recipe

We have all heard how eating fiber rich foods keeps one regular.  Getting your dietary fiber in also plays a key role in lowering and maintaining healthy blood sugar and cholesterol levels, assists with weight loss and increased longevity.  The fiber we eat is broken down into two categories: soluble and insoluble, both of which your body needs. Both come from plants and are forms of carbohydrates that are not broken down and absorbed by your digestive system. Instead, fiber generates fuller stools which can pull through other waste and makes your stools softer and easier to pass.

Flaxseeds serve as a good source of both soluble and insoluble dietary fiber. Most foods contain both insoluble and soluble fiber but are usually richer in one type than the other, however there are some foods that are rich in both. Flaxseed for instance, are a great source of both soluble and insoluble fiber, most likely due to the mucilage, (viscous secretion layer), located in outer layers of the seed. One tablespoon (7 grams) of ground flaxseed contains 2 grams of dietary fiber. At SH&W we are in love with the Linen Tea Cookies recipe below. This easy and quick recipe makes a bunch of delicious cookies that are packed with healthy flax fiber and omega 3 fatty acids. Enjoy!

Linen Tea Cookie Recipe:

Ingredients:

2 1/2 Cup All-Purpose Flour

1/2 Cup Coarsely Ground Flax Seed

1 Cup (2 sticks) Grass-Fed Butter

1 1/2 Cup Coconut Sugar

2 Eggs

1 tsp. Vanilla Extract

1 tsp. Baking Powder

3 tsp. Hot Water

1/2 tsp. Sea Salt

Directions:

Preheat the oven to 350 degrees F (~175 degrees C)

Cream butter, coconut sugar in a large bowl until smooth.

Beat in eggs, one at a time, then stir in vanilla.

Dissolve baking soda in hot water. Add to batter along with salt.

Stir in flour but avoid over-mixing.

Drop small spoonfuls of dough 1 inch apart onto un-greased baking sheets or silicon mats.

Smoosh the spoonfuls of dough slightly to encourage a flat cookie shape.

Bake in the preheated oven until edges are nicely browned, about 10 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Store extra dough by wrapping it in saran wrap, rolling it into a long cylinder and freezing it. whenever you want cookies just slice them off and go to town.