Non religious homeschooling from a scientific perspective.

A-Z Flaxseed

In keeping with the running theme of healthy and alternative foods, todays ingredient is flaxseed. I don’t have a specific recipe again today, more of a advice column / tips and tricks for using flax. The first and most important thing to know is that flaxseed in its seed form is actually not digestible by people. So you can either buy it already ground up, or save yourself some cash by buying the seeds in bulk and grinding them up as needed at home. A cheap coffee grinder is great for this, just make sure its been thoroughly cleaned or you’ll end up with coffee flavoured flax.

I primarily use flax as a protein boost in homemade granola bars because it’s pretty tasteless and adds 1.3 grams of protein for every tablespoon of ground flax. It’s also super useful for people who have an egg allergy or choose not to eat eggs, you can use flax in place of eggs as a binding agent in recipes like cookie dough or bread. To use it this way you simply mix one tablespoon of ground flax and 3 tablespoons of warm water. Allow it to sit, you can put it in the fridge to speed up the process, until it becomes jelly like in consistency. This mixture will replace one egg in your recipes. Be careful when doing this not to make too much of a mess, as once its hardened again the flax jelly becomes like glue and is a pain to clean off the counter.

Flax makes a great addition to smoothies, seed bread, muffin recipes, granola mix etc. Its versatile and good for you. I promise to have a real recipe to share with tomorrows ingredient, which is … So see if you can guess what it is and you too can bask in the glow of secret prize!

Photo by paul morris on Unsplash

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