Serves: 5
Total Calories: 80
Yield: 2 cups
1. Blend the flaxseeds in a blender until finely ground. Transfer to a glass jar or other airtight container.
2. Place the almonds in the blender and grind. (They do not have to be as finely ground as the flaxseeds.) Transfer to the jar along with the remaining ingredients, cover tightly, and shake well.
3. Store in the refrigerator, where it will keep for two to three weeks.
This Cinnamon-Flax Topping recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.
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