Flaxseed - whole or ground?
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Flaxseed - whole or ground?
| Mon, 03-03-2008 - 10:45pm |
I often sprinkle some flaxseed (about a teaspoonful) onto my salads, just to get in some extra omega-3. The other day I was talking to a friend about it, and she said she'd heard flaxseed isn't effective whole like that, and it needs to be ground to be properly absorbed by our bodies. Anybody else hear that? Do I need to start grinding up my flaxseed, and if so, does it need to be powder-fine, or would a quick buzz in the coffee grinder (rough chop) do the trick? Thanks.





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That's a great idea!
Maggie,
Thanks for the info and ideas! I think now that I know I need to use it ground, I'll be more likely to incorporate it into more foods. I probably wouldn't sprinkle whole seeds onto my cereal, but the ground seeds, sure!
Cathy, very intriguing. So is it a straight 1:1 substitution? Do you eliminate the eggs/fats completely with the sub? What about rising factor, does it help in rising the baked goods like butter does? I've heard of using flax meal instead of flour, but never instead of eggs/fat before. Interesting!
Edited 3/4/2008 6:03 pm ET by ineedicecream
Here is the info that I follow for substituting:
Substitution Tips for Flax Seed
Substituting Fat ?3 Tablespoons ground Omega Golden Flax Seed = 1 Tablespoon Margarine, butter or cooking oil.
Substitute for all or some of the fat depending on the recipe.To substitute for all of the fat with flax seed, increase liquid by 75% as ground flax absorbs liquid. Baked goods brown more quickly.
Substituting Eggs ?1 Tablespoon of ground Omega Golden Flax Seed plus 3 tablespoons water for each egg.
Substitute a 1:3 ratio of ground flax seed and water mixture for each egg in recipes for pancakes, muffins and cookies. Allow to sit for several minutes together before adding to your recipe.
belizesig1
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Does flaxseed count as a nut (or anything else) or is it just a freebie?
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