Introduction:Let's be honest. Most of us don't grind flax seed because we enjoy the mealy texture in our mouths. We eat ground flax seeds because it is good for our health. Rich in fiber, Omega-3, and iron these little seeds are the new super food known to reduce chronic illnesses and diseases.
After years of choking the chalky stuff down, I have figured out a way to add flax seed to my diet in ways that bring out its sweet and nuttiness instead of its floury and gritty texture.
Replace eggs in baked good with a mixture of 1 tablespoon of ground flax seed stirred into 3 tablespoons of water. When flax seed meets water, it becomes sticky, like eggs. Once you toss this into baked goods you hardly notice it is there.
Any recipe that calls for a sprinkling of wheat germ can be replaced with ground flax seed. Try adding ground flax seed to oatmeal while it is is still cooking. The trick in making the flax seed melt into the cereal without overwhelming the texture is to stir it in while it is still cooking so that it has a chance to become glutenous instead of chalky.
Add 2 -3 tablespoons of it into the flour mixture of breaks, muffins, and pancakes. Mixing it right into the flour mixture allows it to blend in with the flour. The mealy texture won't be brought out this way.
Before adding ground flax seed to yogurt, cereal or fruit, first mix a tablespoon of it into a 1/4 cup of crushed walnuts and a 1 tsp of cinnamon.
Nut butters are already chalky, but in an oily and spreadable way. Adding a teaspoon of ground flax seed to 2 - 3 tablespoons of nut butter (like peanut or almond) makes the spread a little bit thicker, but without altering the consistency too greatly.
Adding ground flax seed to your diet has been health benefits, but not always tasty consequences. Changing how the ground flax seed is added to food, changing the texture of ground flax seed, making the taste and consistency more appealing to your palette.
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