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Tasty Recipes Using Barlean's Products by Kristy Meck

Cranberry Orange Scones
2 c all-purpose organic flour
2 Tbsp Barlean’s Forti-Flax
2 1/2 Tbsp raw sugar
1 Tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3 Tbsp cold organic butter
3 Tbsp Barlean’s Organic Virgin Coconut Oil (solid)
1 c dried cranberries
1/4 c orange juice
1/4 c half-and-half cream
1 egg
1 Tbsp milk
1 Tbsp honey or agave nectar

In a large bowl, combine the flour, Barlean’s Forti-Flax,
2 ½ Tbsp sugar, orange peel, baking powder, salt
and baking soda. Cut in butter and Barlean’s Organic Virgin Coconut Oil
until the mixture resembles coarse crumbs; set aside.
In a small bowl, combine the cranberries, orange juice,
cream and egg. Add to flour mixture and stir until a soft
dough forms. On a floured surface, gently knead 6 - 8
times. Pat dough into an 8 inch circle. Cut into 8 wedges.
Separate wedges and place on an un-greased baking
sheet. Mix milk and honey in small bowl and brush over
scones. Bake at 400° for 12-15 minutes or until lightly
browned. Remove to a wire rack. Optional: Mix 2 Tbsp
Barlean’s Organic Virgin Coconut Oil with 2 Tbsp
honey or agave for scone spread.

Yield: 10 delicious scones.

Healthy Cocoa Nuggets
½ c date paste (or pitted dates with 2 Tbsp water,
blended until smooth)
½ c almond butter
¾ c unsweetened cocoa powder
3 Tbsp agave nectar or honey
1/3 c rolled oats
¼ c Barlean’s Forti Flax
2 scoops Barlean’s Organic Greens
3 Tbsp Barlean’s Organic Virgin Coconut Oil
6 Tbsp Barlean’s Olive Leaf Complex

Mix all ingredients together in a large bowl, then pour
onto wax paper. Roll into a "log.” Place in freezer for
2-3 hours, then slice into ½ inch slices and coat with
crushed walnuts or dried coconut.
Makes about 20.

Sweet Potato Enchiladas
1 large, free range chicken breast
1 medium onion
2 Tbsp Barlean’s Organic Virgin Coconut Oil
1 medium sweet potato
2 Tbsp Barlean’s Forti-Flax
5 corn tortillas
1 c cheddar cheese
1/2 c Monterrey Jack cheese
1 c enchilada or mole sauce

Preheat oven to 400 degrees, oil an 8x8 baking dish with
Barlean’s Organic Virgin Coconut Oil. Boil sweet potato
(whole-skin on) until soft. Peel and discard potato skin.
In a small bowl, mash remaining potato along with
Barlean’s Forti-Flax and set aside.
Slice chicken in five strips, lengthwise. Peel and thinly slice
onion. Fry chicken and onion in Barlean’s Organic Virgin Coconut Oil
until thoroughly cooked and set aside.
Heat five corn tortillas until soft in a pan or tortilla griddle;
drop a little coconut oil onto the cooking surface.
Spread mashed sweet potato on tortilla, add one chicken
strip with sauteed onion. Roll up and place in oiled baking dish.
Repeat using all tortillas. Pour sauce over Enchiladas, top with cheese.
Bake for 10 minutes @350° or until cheese melts.