Flax Seed Meal

  • 1 cup weight = 165 grams
  • High in fiber, ground flaxseed can pump up the nutritional content of starchy gluten-free baked goods, with calcium, iron, vitamin E and Omega-3 fatty acids. Make your own flaxmeal by grinding flaxseeds in a clean coffee grinder (whole flaxseeds are not digestible). When mixed with water, it develops a texture resembling egg whites and is sometimes used as an egg substitute.
  • Flaxseeds have an earthy nutty taste, and a hard, smooth, shiny shell. They release more nutrients to us in ground form, and are then a ridiculously high source of alpha linolenic acid (ALA), an omega-3 fat which is an anti-inflammatory hormone-like molecule that helps conditions such as asthma, osteoarthritis, rheumatoid arthritis, migraines, and osteoporosis. Flaxseed is high in manganese, magnesium, phosphorus, copper, folate and vitamin B6, helps combat prostate cancer, its compounds called lignans guard against breast cancer, it relieves symptoms of menopause, and fends off dry eye syndrome (DES).
  • The flax plant has been known since the Stone Ages. Early colonists in the 17th century introduced it to Canada, the country that is now its major producer.

Store in: the refrigerator or freezer.
How to use: add 2 to 3 tablespoons per recipe for baked goods or sprinkle on yogurt or cereal for a nutritional boost. A mixture of flaxseed meal and warm water is used as an egg replacer in vegan and egg-free baking.
Watch out for: Flaxmeal produces a flecked appearance in bakery items. Too much flaxseed or flaxmeal can have a cathartic or laxative effect on some people. Introduce it into your diet slowly.
Substitution: try Chia or Salba seeds