Flax Seed Pudding

4 tbsp. flax seed, freshly ground
2 cups milk, nutmilk or water
2 tbsp. hazelnuts or filberts, ground
1 ripe banana, mashed
1 medium sized apple, grated
juice of 1 orange,
1 tbsp. honey or maple syrup
1/2 cups whipped cream (optional)
kiwi, strawberries, blueberries or orange slices for decoration

Bring milk or water to a boil, add ground flax seed, stirring constantly to avoid lumps. Let boil for approximately 2 minutes or until mixture starts to thicken. Let cool completely. Stir in nuts, fruit and honey. Chill and serve in glasses or fruit dishes decorated with whipped cream and pieces of fruit.

Flax seed pudding can be prepared in larger quantities and shelved in refrigerator for up to four days.

Source: Encyclopedia of Natural Healing by Siegfried Gursche and Zoltan Rona