Lately, I've become curious about flax seeds, so I did some homework, and here are the flax. I've learned that flax seeds come from a blue flowering plant grown in Canada for its oil rich seeds. This natural oil (also known as Linseed Oil) is highly recommended for the general well being and whole body nutrition. It is considered to be nature's richest source of omega-3 fatty acids, which are required for the health of almost all body systems. There seem to be numerous health benefits -- though I did run across one glaring negative study saying that flax seed oil actually increases prostate cancer, however that same study recommends 2 ounces every day of freshly ground flax seeds.
Here are some quick Serving Ideas:
*Sprinkle a couple tablespoons ground flaxseeds onto your hot or cold cereal.
*Add flaxseeds to your homemade muffin, cookie or bread recipe.
*To pump up the nutritional volume of your breakfast shake, add ground flax seeds.
*To give cooked vegetables a nuttier flavor, sprinkle some ground flaxseeds on top of them.
*Add a tablespoon of flaxseed oil to smoothies.
* In homemade salad dressings, use flax seed oil in place of 1/8 to 1/4 of the oil.
*Flaxseed adds flavor, extra texture and good nutrition to your breads and other baked goods. *Add a scoopful of flaxseed to bread doughs and pancake, muffin or cookie mixes.
*When sprinkled on top of any of these before baking, the seeds add crunch, taste and eye appeal.
*Mill a desired amount of flaxseed to a granular, free-flowing meal in a coffee bean grinder.
*Don't use flax oil for cooking. Oils high in essential fatty acids are not good for cooking. In fact, heat can turn these healthy fats into harmful ones. Add flax oil to foods after cooking and just before serving.
Substitutions in Recipes:
*Substitute flax for fat in your recipes. When making muffins or other baked goods, replace 1/2 cup butter/oil/shortening with 1 1/2 cups flax seed meal. Flax can be substituted for all or some of the fat, depending on the recipe. Note that baking with flax, as fat substitute will cause baked goods to brown more quickly.
*Substitute a ground flax seed/water mixture for eggs in recipes such as pancakes, muffins and cookies. Use 1 tbsp ground flax plus 3 tbsp water - left sitting for several minutes - for each egg. Note that this will result in a chewier version of the recipe, with less volume.
Watch for my upcoming flaxseed cooking experiments! What's your favorite way to use flax?!