Flaxseeds are a good source of Omega-3 oils.
Flaxseeds are not digested whole, and must be ground to eat. The whole seeds store well for long periods. However once they are ground they are highly perishable and go rancid quickly. It is best to consume them immediately or refrigerate for a few days. Grind them in a home coffee grinder or high speed blender.
Flaxseeds are available in two colors – dark and golden. The main difference is that dark flaxseeds make baked goods a very dark color – like chocolate. For that reason I usually use golden flaxseeds.
How to use Flaxseeds:
Sprinkle ground flaxseeds on salads, cereals or in smoothies. They are most beneficial raw.
Flaxseeds are often used as a vegan egg substitute.
Some say to substitute 1 egg, use 1 tablespoon ground flax seeds stirred into 1/4 cup water. Let it sit for 10 minutes and it will become gummy and viscous. Then add this mixture to your wet ingredients in place of an egg. However there is some disagreement and lack of information about whether or not it is safe to bake with flaxseeds, because the delicate oils are unstable and can cause free radicals. The Flaxseed Council of Canada indicates it is safe to bake flaxseed meal at normal baking temperatures. However other authorities that I trust warn against cooking flaxseeds at all. I don’t have all the answers. I recently stopped using flaxseeds in baking altogether, and suggest extreme caution.