The seeds of the Flax plant have been used as food in Asia and Europe since at least 6000 BC. Flax Seed has long been ground into a meal for baking. Flax Seed has a nutty, light flavor. Flax Seed has high levels of both soluble and insoluble fiber, and is rich in Omega-3 fatty acids. The National Cancer Institute has identified Flax Seed as a nutritious part of a diet which helps protect against both cancer and coronary disease.
Suggested Use: Sprinkle over cereal, stir fry and hot grain dishes. Sprout Flax Seeds and add them to salads or sandwiches. Use Flax Seed whole or ground for flour in breads. Flax can also be used whole or lightly crushed in stir-fry, hot dishes and cereal.
Basic Prep: Flax seed may be toasted prior to use. It may be ground into flour and added to a recipe for baked goods, or added directly, as is.
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