Description
Use:
- Margarine and oil substitute - one tablespoon of ground flaxseed will replace one tablespoon of margarine or oil in recipes, pastry then gets brown faster when being baked
- Eggs substitute - mix one tablespoon of ground flaxseed, 3 tablespoons of water and leave to stand for a few minutes, add to a dough then instead of an egg
- Porridge - you can pour the flaxseed over your favourite breakfast porridge
- Pastries - home-made rolls or bread can be enriched by adding the whole seed into the dough
- Soups - whole seeds will taste great in vegetable soups
Flaxseed should be properly chewed or better ground to become easier to digest. After grinding, it is necessary to consume it within a short time period, otherwise it tends to get rancid. Whole seeds, however, have great durability. Stored at a room temperature, the flaxseed lasts for even one year, when stored in the refrigerator, its taste does not change for up to 3 months.
The linseed is obtained from a plant called common flax or linseed. It is grown not only for its seeds but also for flax fibre, which is mainly used in textiles. People have already known the flax since the ancient times and the flax originally comes from Asia. Seeds are also often used for the production of oil.
Composition
Brown flaxseed*. May contain traces of gluten, peanuts, soy, nuts and sesame.Storage
Store at temperatures up to 25 ° C and relative humidity up to 75%.
