[Latin Name] Linum Usitatissimum L.

[Plant Source] from China

[Specifications]SDG20% 40% 60%

[Appearance] yellow brown powder

Plant Part Used:Seed

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

Product description:

Flaxseed extract is a kind of plant ligan most notably found in flaxseed. Secoisolariciresinol diglycoside, or SDG is existed as its main bioactive components. SDG is classified as a phytoestrogen since it is a plant-derived, nonsteroid compound that possesses estrogen-like activity. Flaxseed extract  SDG has weak estrogenic activity, when intake as food it will be trasfer to flax ligan which have same structure with estrogens.The level of SDG in flaxseed typically varies between 0.6% and 1.8%. Flaxseed extract powder SDG can reduce the blood lipid, cholesterin and triglyceride, it can also prevent for apoplexy, hyperension, blood clots, arteriosclerosis and arrhythmia. In addition, flax seed extract powder SDG is benificial for diabetes and CHD.

Main Function:

1.Flaxseed extract used to lose weight. Can burn surplus fat of Body;

2.Flaxseed extract will reduce allergic reaction, reduce asthma, improve arthritis;

3.Flaxseed extract with the function of improving female menstrual period syndrome;

4.Flaxseed extract can reduce the bad influence of hazardous chemicals produced when under pressure, control Stress, reduce depression and insomnia;

5.Flaxseed extract will improve skin fat content, moisten the skin smooth, soft and flexible, make the skin breath and sweat to normal, to mitigate various skin problems.

https://www.feltstories.com

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The best way to describe blondies is to compare them to brownies but without chocolate. If you’re not a big fan of chocolate, these are the dessert for you. White chocolate cranberry blondies can be made using your own substitutions for baking chips and nuts.

In this video I melt white chocolate and swirl it on top of the batter. If you look at the blog post (which has the printable recipe) you’ll see that I stirred in white chocolate chips.

Prefer pistachios? Swap them out for the walnuts. Partial to butterscotch chips? Fold those in and substitute for white chocolate.

What’s your ideal combination for these blondies?

White Chocolate Cranberry Blondies
By Dionne Baldwin, Try Anything Once Culinary
Makes about 20 blondies

Ingredients:
1½ cups of packed brown sugar
1 tsp. vanilla extract or vanilla paste
zest of one lemon
14 tbsp. melted butter, I like to use unsalted
2 eggs, room temperature
¼ tsp. salt, my favorite is alaea Hawaiian sea salt
½ tsp. baking soda
1 tsp. baking powder
2 cups of all purpose flour, preferably unbleached
1¼ cup of dried cranberries (or even dried cherries?)
3.5 ounces of white chocolate for melting (or substitute for ¾ cup white chocolate chips and stir them in)
1 cup of chopped walnuts
butter or baking spray to grease an 8 inch by 12 inch baking pan

Instructions:
Add the brown sugar, lemon zest and vanilla extract to your bowl and mix for 5 minutes until sugar and vanilla are mixed in with the sugar.
Add the salt and then pour in melted butter. Mix until well combined.
Then add eggs one at a time and beat until each one is incorporated. Scrape the bottom of the bowl after each egg.
Measure in baking soda, baking powder and flour, mixing only until just combined. You can do this part by hand if you want.
Now add 1 cup of dried cranberries, ¾ cup of chopped walnuts and white chocolate chips if you’re not swirling the white chocolate on top. Fold in using a spatula
For the swirl: Melt white chocolate in the microwave or on the stovetop using a double boiler.
Grease your baking pan with baking spray or butter and evenly spread the blondie batter into the pan.
After the white chocolate is melted, drop by spoonfuls on top of the batter. Using a chopstick, swirl batter and chocolate together starting at the top corner and guiding knife through the batter parallel to the side of the pan horizontally. Swirl down and guide the knife in the opposite direction parallel to the line you just made. Continue to swirl down the pan and then begin to swirl vertically or make a swirl pattern of your own.
Sprinkle remaining dried cranberries and walnuts on top of the batter. You can even add more if you’d like.
Bake for about 25-27 minutes at 350 for a chewy, gooey blondie. Time may vary depending on your oven so you’ll want to keep an eye on them to make sure they bake to your desired doneness. Bake for an additional 3-5 minutes if needed.
Cool for 20 minutes by placing the baking pan on a cooling rack.