Oh, I should add that linseed is also kown as "flax seed".  When ground, it
is called linseed meal, or flax meal.
Please note:  the lignans are quite estrogenic (sometimes recommended to
help with symptoms of menopause even)  - if you're pregnant or
breastfeeding, you should probably ask your doctor or do some research
before taking two tablespoons a day, every day.  It's probably fine, but I'd
lose sleep if I thought my suggestion may have the chance of harming
someone - no matter how slight.

I'm really sorry if this is old news to you all - it just felt like a bit of
an accidental discovery in my own battle against the bulge, and I'm still
quite excited about it.

Cheers!

Mike

Hmmm, not a single bit of interest!

Oh well, thanks for your time anyway ;)

You might find these recipes interesting; they all involve flaxseed.  

Jane's Recipes

Do send these out, but PLEASE be kind and acknowledge that they're mine,
and that they are based on those of others (see below).  

Walnut Bread

This is a fairly radical adaptation of a recipe in Dana Carpender's
first book, 500 Low-Carb recipes.  Hers is pretty leaden and uses far
less yeast and no walnuts, but I borrowed her hydration ratios.  

2.25 cups vital wheat gluten (get it from www.flourbin.co.uk)
3.5 cups oat bran (Holland and Barrett) 1 cup ground almonds 1
cup vanilla whey protein powder 1 cup ground walnuts (grind
yourself in food processor, or more gorudn almonds, or use
ground seeds) 3 Tb flaxseeds 4 envelopes easy-blend yeast 3
Tb walnut oil 1 Tb salt - add a bit more if you like 3 eggs
4.5 cups double cream
5.5 cups warmish water

Mix dry ingredients, then add liquids, including eggs and oil.
Mix - it's too wet to knead, more like cake mix, but a dough
hook in a mixmaster will do it if you have one - until well
blended. It will be very sloppy. Oil two 2 lb loaf tins
thoroughly. divide mixture between them Let rise in tins in a
warmish place for around 1.5 hours, till dough crests top of
tins (don't cover with clingwrap for this reason - I use an
upturned plastic box. Bake at 200 C for 20 minutes, then lower
temp to 180 and bake for another 15-20 minutes. Rest in tins
for 10 minutes after baking, then cool on racks.

Flaxseed Bread

My adaptation - again, pretty radical - of Bernard Clayton's Gluten
Bread - again, what I've lifted is the hydration levels.

3 cups Vital Wheat Gluten
6/2 cup whey protein powder
7/4 cup coarse wheat bran
8/4 cup oat bran
2 envelopes Easy-Blend Yeast
2 Tb salt, or 2 Tb of Vegemite and 1 tsp salt
1 cup ground flaxseeds - best done in coffee grinder
3 Tb any oil - I use walnut, but it's an extravagance
1-1 1/2 cups water - depends on day.

Mix dry ingredients, then add wet ones. Knead on Speed 2 for
around 3-4 minutes - dough will be scarily rubbery, and you
mustn't overdo it. repress misgivings and place it to rise in
an oiled bowl. In around an hour it will look like a pregnant
football. Pat it out on the bench, divide in half. Oil tow
loaf tins and roll dough into loaves. Bung it in tins. let
rise again for one-one and a half hours. Bake at 180 for 20
minutes, then turn the loaves around in the oven. Bake for 15
minutes. Take out, remove at once from tins and cool on a
rack. Makes lovely chewy bread, much nicer than you will think
from dough.

Jane's Pancake Mix

Jenny does a mean pancake mixture too.  

1/2 cup Vital Wheat gluten
1/2 cup very finely ground flaxseed.
3 Tb flaxseed
5 Tb soy protein isolate (or you can substitute ground nuts of any kind)
1 tsp baking powder

To make, add one egg and 3/4 cup water.  if it looks too gloopy, add
more water.  Makes small pancakes, not giant 8" jobbies.