Home › Recipe Index › All Recipes

Flax

I hadn’t had any Mary’s Crackers in ages but in doing some cupboard re-organization, I found a buried box of M.C.

They are so good.

But I think they are almost too fiber-rific for me.

Flax seeds = Little fiber bombs

Flax seeds and fiber are great and all. Just not when you eat a half of a box of Mary’s in a sitting.

For some reason though, my homemade Mary’s Crackers don’t seem to give me any issues.

I also have these No Bake Vegan Flaxseed & Maple Cookies

Sometimes I add flax seeds to my Vegan GF Granola

I usually add flax seeds to my No Bake Peanut Butter Chocolate Chip Protein Bars

So there you have it, lots of flaxing going on in my recipes.

Snack/Dessert Idea: 1 Minute Apple Crumble (Vegan, GF, microwave-friendly)

Questions:

1. Best thing you’ve done or eaten this weekend?

Best thing I did was spend time with Skylar and do a little window shopping in my neighborhood.

2. Here’s some Flax Seed info (paraphrased from here ):

Flax seed is high in most of the B vitamins, magnesium, and manganese

Flax Seed is Rich in Omega-3 Fatty Acids which reduces inflammation

Most of the oil in flax seeds is alpha linolenic acid (ALA)

Flax Seed is High in Fiber: You’d be hard-pressed to find a food higher in fiber — both soluble and insoluble — than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.

Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes.

Caveats :

Big fiber load

Trace Cyanide. Like many other foods (cashews, some beans, and others), flax contains very small amounts of cyanide compounds, especially when consumed raw. Heat, especially on dry flax seeds, breaks these compounds down.

Contains phytoestrogens

Oxidation/Rancidity: The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature’s own storage system –- within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening.

I’ve read many times in the past that:

flax seeds should be ground (preferably) right before ingesting them. A cheapie coffee grinder can do the trick. Or you do run the risk of pre-ground flax meal going rancid, despite what some sources say.

And that flax seeds to need to be ground for us to derive benefit from them because unground flax just passes through us, whole. If you know what I mean.

And flax oil needs to be stored in the fridge.

Do you have any flax info?

3. Do you eat flax seeds? Flax oil? Favorite recipes or ways to incorporate them into your diet?

I showed you some of mine.

Have a great week!