Enjoy ground flax sprinkled over yogurt, blended into your smoothies, added to your baked goods, or cooked into meatloaf or chili.
Use whole flax seeds to add nutty crunch to bread, rolls, crackers and muffins. Or use a small grinder to grind your seed into a coarse meal or fine powder.
Ground flax may be used to replace some of the fat or eggs in a recipe (don't replace both the eggs and the fat with flax in the same recipe).
To replace fat: 1 tablespoon fat = 3 tablespoons flax. For each Tbsp of butter, shortening or vegetable oil, use 3 Tbsp of ground flax. Start by replacing about ½ of the fat in any recipe. Gradually increase the amount you replace. Grease pans well as some lower fat items tend to stick.
To replace eggs: For every egg being replaced, mix 1 Tbsp ground flax with 3 Tbsp water and let sit for 10 minutes. The mixture will become gel-like. Add to your recipe as you would an egg.
Recommended Storage: Flax seeds may be stored at cool room temperature. After grinding, keep flax meal tightly sealed in your refrigerator or freezer.