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What should I do with ground flax seed?

What should I do with ground flax seed?
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  • What should I do with ground flax seed?

    Post #1 - April 26th, 2011, 6:23 pm
    Post #1 - April 26th, 2011, 6:23 pm Post #1 - April 26th, 2011, 6:23 pm
    I know that flax seed is a great source of Omega-3 and -6 fatty acids. A while ago I tried flax seed oil and found it to be disgusting. Yesterday I was at Costco and they were sampling ground flax seed over yogurt and it actually wasn't too bad, so I bought some.

    Today I tried the recommended serving (2T) with about a cup of yogurt and I just couldn't stomach it...too much flax seed for that amount of yogurt. On one hand, I guess that a lesser amount of flax seed is better than no flax seed at all, but does anyone have any tasty suggestions for eating ground flax seed?
  • Post #2 - April 26th, 2011, 6:46 pm
    Post #2 - April 26th, 2011, 6:46 pm Post #2 - April 26th, 2011, 6:46 pm
    Ground flax came into my routine a couple of years ago when I tried the "Abs Diet for Women." The author, and editor of "Men's Health" magazine, David Zinczenko is a fan.

    I like the nutty flavor of the ground flax and while I'm no longer strictly following the diet, I do continue to use a few of the recipes. 2 tablespoons in one sitting is kind of a lot though. Most of his recipes use a teaspoon or two at a time, occasionally a tablespoon.

    I really like what he calls "The 'Bama Bowl" for breakfast. It's a package of instant grits, prepared, with a tsp. of ground flax, 2 strips diced beef jerky, and a tablespoon of low-fat shredded Cheddar mixed in. I don't eat red meat, so I sub a few shakes of imitation bacon bits and a few drops of hot sauce. Don't knock it til you try it. :wink:

    I've also successfully whisked a tablespoon of ground flaxseed into about 3 tablespoons of fat-free dressing and tossed with salad.

    Smoothies are another option. Most of David's recipes add 1 teaspoon of flax per 8 oz. serving.

    Also, consider adding it to marinades and spice rubs. Another of David's recipes I like is for salmon marinated with olive oil, lemon juice, a little salt and pepper, garlic, and a tablespoon of ground flax. It's baked and served with brown rice and veggies.

    Enjoy! - Lynn
  • Post #3 - April 26th, 2011, 8:02 pm
    Post #3 - April 26th, 2011, 8:02 pm Post #3 - April 26th, 2011, 8:02 pm
    LynnB wrote:Ground flax came into my routine a couple of years ago when I tried the "Abs Diet for Women." The author, and editor of "Men's Health" magazine, David Zinczenko is a fan.

    I like the nutty flavor of the ground flax and while I'm no longer strictly following the diet, I do continue to use a few of the recipes. 2 tablespoons in one sitting is kind of a lot though. Most of his recipes use a teaspoon or two at a time, occasionally a tablespoon.

    I really like what he calls "The 'Bama Bowl" for breakfast. It's a package of instant grits, prepared, with a tsp. of ground flax, 2 strips diced beef jerky, and a tablespoon of low-fat shredded Cheddar mixed in. I don't eat red meat, so I sub a few shakes of imitation bacon bits and a few drops of hot sauce. Don't knock it til you try it. :wink:

    I've also successfully whisked a tablespoon of ground flaxseed into about 3 tablespoons of fat-free dressing and tossed with salad.

    Smoothies are another option. Most of David's recipes add 1 teaspoon of flax per 8 oz. serving.

    Also, consider adding it to marinades and spice rubs. Another of David's recipes I like is for salmon marinated with olive oil, lemon juice, a little salt and pepper, garlic, and a tablespoon of ground flax. It's baked and served with brown rice and veggies.

    Enjoy! - Lynn


    Thanks Lynn!

    You've given me some good ideas...it seems as if the flavor is pretty neutral & it now occurs to me that I should have been mixing it with the brown rice, veggies & lamb I had for lunch today. I sometimes do an oatmeal + cottage cheese + ground almond breakfast mix and could probably mix some into that, too. I'll try the Bama Bowl, too, and let you know what I think.
  • Post #4 - April 26th, 2011, 8:07 pm
    Post #4 - April 26th, 2011, 8:07 pm Post #4 - April 26th, 2011, 8:07 pm
    I put a spoonful in when I cook my morning oatmeal. Gets soft and basically disappears.
  • Post #5 - April 26th, 2011, 9:14 pm
    Post #5 - April 26th, 2011, 9:14 pm Post #5 - April 26th, 2011, 9:14 pm
    I add flax seed to some baked goods in place of butter. I think that 1 C flax seed is the substitute for 1/3 C of butter.

    I add flax seed to oatmeal, but don't add too much because it causes the oatmeal to become gummy.

    Flaxseed can also be used in Whole Grain Waffles. I have also used flax seed in banana bread and pancakes.
  • Post #6 - April 27th, 2011, 8:38 am
    Post #6 - April 27th, 2011, 8:38 am Post #6 - April 27th, 2011, 8:38 am
    I mix it into cereal.
  • Post #7 - April 27th, 2011, 9:14 am
    Post #7 - April 27th, 2011, 9:14 am Post #7 - April 27th, 2011, 9:14 am
    [quote="shorty"]I add flax seed to some baked goods in place of butter. I think that 1 C flax seed is the substitute for 1/3 C of butter.[quote]

    That's quite intriguing. Have you noticed much change in structure/integrity or flavor?
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #8 - April 27th, 2011, 9:38 am
    Post #8 - April 27th, 2011, 9:38 am Post #8 - April 27th, 2011, 9:38 am
    I mix several tablespoons into homemade pancake batter.

    Suzy
    " There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
    - Frank Zappa
  • Post #9 - April 27th, 2011, 11:39 am
    Post #9 - April 27th, 2011, 11:39 am Post #9 - April 27th, 2011, 11:39 am
    I use it in the No-knead bread. I am still experimenting proportions, but a bit less than 1/2 cup and then using about 1/2 c less flour as well seems to work pretty well. The bread will not rise as much at all, its pretty flat, but still chewy and tasty.
    LO
  • Post #10 - April 27th, 2011, 12:02 pm
    Post #10 - April 27th, 2011, 12:02 pm Post #10 - April 27th, 2011, 12:02 pm
    make sure your flax seeds aren't rancid. the first time i tried some, i hadnt realized it was rancid and i couldn't face it again for years. store it in the refrigerator to keep it fresh, like any oil that you wont be using often.
  • Post #11 - April 27th, 2011, 12:51 pm
    Post #11 - April 27th, 2011, 12:51 pm Post #11 - April 27th, 2011, 12:51 pm
    Gypsy Boy wrote:
    shorty wrote:I add flaxseed meal to some baked goods in place of butter. I think that 1 C flax seed is the substitute for 1/3 C of butter.

    That's quite intriguing. Have you noticed much change in structure/integrity or flavor?

    See 1) Substitution Tips for Flax Seed and/or 2) Bob's Red Mill Flaxseed Information. When I substitute butter with flaxseed meal, I normally do not substitute all of the butter with flaxseed meal. I found that adding flaxseed meal to banana bread causes the bread to have a slightly nutty flavor. The addition of flax seed also causes baked goods to brown faster and be drier.
  • Post #12 - April 27th, 2011, 6:27 pm
    Post #12 - April 27th, 2011, 6:27 pm Post #12 - April 27th, 2011, 6:27 pm
    Use it to make Take A Hike scones

    viewtopic.php?p=368367#p368367
    Last edited by leek on April 27th, 2011, 6:33 pm, edited 1 time in total.
    Leek

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  • Post #13 - April 27th, 2011, 6:30 pm
    Post #13 - April 27th, 2011, 6:30 pm Post #13 - April 27th, 2011, 6:30 pm
    Ground flaxseed can be used as a vegan egg replacer...not that you don't want eggs, but you might take a look at vegan baked goods. I pretty much just toss it in willy-nilly to anything that has grains in it.
  • Post #14 - April 27th, 2011, 8:58 pm
    Post #14 - April 27th, 2011, 8:58 pm Post #14 - April 27th, 2011, 8:58 pm
    Thanks for all of the awesome responses! When I framed the question (What should I do with ground flax seed?) I wondered whether some people would respond with "Toss it in the trash."
  • Post #15 - June 21st, 2021, 10:31 am
    Post #15 - June 21st, 2021, 10:31 am Post #15 - June 21st, 2021, 10:31 am
    I really like it with my morning yogurt but was thinking it could be great in baking applications. Does anyone have any tried and true recipes or usage guidelines they'd care to share?

    Thanks,

    =R=
    Same planet, different world

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