People often ask me about flaxseed meal. They want to know the benefits, how to use it, how to grind it.
The Betty Crocker Healthy Heart Cookbook has up-to-date, great information on flaxseed meal. I know because we really researched and worked with the heart-health experts at John Hopkins and the internal group of heart specialists and dietitians in the Bell Institute of Health and Nutrition, to put the book together. The cookbook also contains 10 great-tasting, flaxseed meal recipes, Oatmeal-Cranberry Muffins, Chewy Chocolate Oat Bars and more. Fun flax facts:
Flax, a tiny shiny brown seed that grows in North Dakota and Canada, is the highest plant source of Omega-3 fatty acids.
Studies show that about 1 teaspoon of ground flaxseed* per day gives you enough heart-protective benefits to help reduce cholesterol and triglyceeride levels.
You can find flaxseed meal in the grains or natural foods section of the grocery store. For greater freshness and less expense, buy whole flaxseed and grind it with your coffee grinder just before using.
Flaxseed meal is high in good fat and does not keep very long, so grind only the amount you need and keep it covered in the refrigerator for up to 2 weeks or freeze for up to 3 months.
To start using flaxsseed, replace it for some of the flour in your recipes, tablespoon for tablespoon, in muffins, breads, cookies or other baked goods; I like it spriinked it over my oatmeal in the morning. Others sprinkle it over cereal, smoothies and salads.
*You do need to grind flaxseed because the whole seeds will pass right through your system and you won’t get all of the health benefits.
Try these two additional terrific recipes:
Flaxseed Morning Glory Muffins
Tasty Trail Mix Treats