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tons of flax seed -- what to make?

glutton Sep 16, 2007 11:19 AM

I've got tons of flax seed, but I don't know what to do with it. I recently tried some flax seed cookies that were not-too-sweet, very thin, and very crispy, but I don't know the recipe for that. Does anyone have any recommendations for how to use my flax seed?

  1. rose water Oct 8, 2007 06:28 PM

    I have to link to this hysterical classic thread http://www.chowhound.com/topics/275322

    1. m
      Moka Oct 8, 2007 03:38 PM

      Keep in mind that whole flaxseed's very hard protective coating keeps it from being digested, so other than fiber, you're not getting nutrients from it whole -- it needs to be ground.

      Flaxseed stored in a large plastic resealable bag in the refrigerator will keep well for months. You can use it every day. I like to grind up a small amount of flaxseed and use about 2 tablespoons of flaxmeal in a smoothie or a glass of milk or water. The ground flax will expand in the liquid in a few minutes, so drink it before it gets too thick. If you sprinkle it on food, be sure to drink a glass of liquid with it to help move it though your digestive tract. Flax has vitamins, minerals, amino acids, Omega-3's and lignans, which are all beneficial and the fiber helps fill you up. I sort of like it's nutty taste.

      1. m
        morebubbles Oct 8, 2007 02:35 PM

        I've made muffins similar to the ones in this recipe & they were good, provided you like the taste of orange peel.
        There's this flax cookie recipe too, in case it's similar to the one you're looking for:

        1. SeaSide Tomato Oct 8, 2007 02:03 PM

          I toss ground flax seed over my salad, into yogurt and also use it as a breading.

          1. f
            flixter Oct 8, 2007 09:51 AM

            I stick to the basics of sprinkling food and beverages with milled flax seed. But my favorites: oatmeal sprinkled with flax seed and fresh milk with a teaspoon of flax seed (I sure love digging the flax sticking at the bottom of the glass, don’t know why.) Try this link for some flax seed recipes—now that includes cookie recipes:


            1. rose water Sep 17, 2007 09:43 AM

              My new standard breakfast is full fat plain yogurt, with flax seeds, dried cranberries, and walnuts +/- rhubarb jam or honey. Great texture, and great sweet/sour taste.

              1. HillJ Sep 16, 2007 09:42 PM


                We use ground flax seed in everything..and thanks in large part to this link we've gotten alot more creative!

                Did you know you can sub ground flax seed & water for eggs? I just learned how.

                1. Emme Sep 16, 2007 09:33 PM

                  I sub the ground powder for half of the flour in my favorite bran muffin recipe.

                  Stir it into oatmeal.

                  Add to smoothies to thicken it up.

                  Use as a binder in meatloaf.

                  1. briaberger Sep 16, 2007 06:00 PM

                    I don't have the cookie recipe, but here's something I've made quite a few times, if you like tofu (I suppose other poultry might work, though I have no experience with that.) Lightly brush tofu drained tofu cut into thick triangles with a mixture of soy sauce and veggie broth, then dip into a combination of white and black sesame seeds, flaxseeds, and flour as needed. Bake at around 350 for 20 minutes or so.

                    1. j
                      Jeters Sep 16, 2007 12:07 PM

                      I mix mine in with the daily granola to get an extra hit of nutrition - then keep all the extra in the freezer.

                      1. WendyBinCT Sep 16, 2007 11:54 AM

                        If your flax seeds are whole, you can use them as you would sesame seeds... try Googling "sesame cookies" or "sesame wafers." You can include them in cheese straws, breads and muffins.

                        You get more nutritional benefits from ground flax seeds, so you might try grinding some (easy to do in a coffee grinder that you reserve for grinding spices) and add them to your breakfast cereal, pancake batter, bread or muffin or biscuit dough, meatloaf...

                        I suggest keeping them in the fridge or freezer, because like other seeds and nuts, they can become rancid if left at room temperature.

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