Organic Ground Golden Flaxseed
$3.14 – $9.99 lb
- — Golden Ground Seeds
- — Certified Organic, Kosher
- — High in Omega-3 Fatty Acid
- — High in Magnesium and Fiber
- — Gluten and Cholesterol Free
- — Country of Origin: USA
Food To Live Organic Ground Golden Flaxseed is a healthy product that would be a welcome addition to any diet. Our top-quality ground flaxseed is gluten-free and non-GMO, and you can enjoy it in many ways.
Ground flaxseed is mostly used for baking, but you can also add the meal to many other dishes or to homemade cosmetics. They are a rich source of potent antioxidants and will be great for your skin as well as general wellbeing.
Flax seeds are seeds, not grains, so they can be considered Paleo. However, as they are difficult to digest when whole, you should eat them ground into a meal or powder. Use a specialized appliance or your regular coffee grinder to render them into a fine substance. However, you can save yourself the trouble and time by buying Food To Live Organic Ground Flaxseed in bulk directly from the website.
Flax Seeds Benefits
Flaxseed is a healthy food for many reasons, including:
- It’s heart-friendly.
These seeds contain lots of unsaturated fats that help control cholesterol levels in the body and protect your vessels.
- It contains omega fatty acids.
Are you a vegetarian or vegan? Flax seeds will provide you with essential omega 3 fatty acids. They are the best plant-based source of this element.
- It gives you protein.
A single ounce of flaxseed contains 5.1 g of protein, so even athletes will benefit from eating them.
- It’s good for weight loss.
Every ounce of these seeds also gives you 8 grams of dietary fiber, which helps normalize your digestion and facilitate weight loss.
Flax Seed Nutrition Profile
Flax seeds are packed with essential vitamins and minerals to the point where they can be considered a natural nutritional supplement.
They are especially rich in:
- B vitamins
- Vitamin K
Due to this specific mix of minerals they are one of the best foods for bone health.
How to Eat and Use Flax Seeds
You can eat Organic Ground Golden Flaxseed from Food To Live® raw by sprinkling the meal on salads or sandwiches as well as adding it to smoothies. You can also use our seeds for baking a variety of delicious treats, including bread, cakes, and crackers.
Whole flax seeds have hard shells, but they can be cooked like any other seed in a pressure cooker or by soaking, boiling, and simmering for a while. Ground flax seeds can be eaten right away as they are easier for the body to digest.
How to Store Flax Seeds
Flaxseed contains omega fatty acids and can go rancid, which means this product can expire. Store ground seeds in an airtight container in a cool place with a stable temperature. Refrigerating them would be best. You can freeze them if you buy in bulk and want to extend the shelf life of the product.
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- 2 cups green lentils, cooked (about ¾ cup dry green lentils)
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic
- ½ cup carrots, diced
- ½ cup celery, diced
- 8 oz button mushrooms, sliced
- 2 tbsp tomato paste
- ½ tsp thyme
- salt&pepper to taste
- 1 cup of old-fashioned oats, divided
- ½ cup breadcrumbs
- ½ cup flax meal
for the glaze
- 1 tbsp organic ketchup
- 1 tsp yellow mustard
- Preheat the oven to 375 degrees and cover a baking sheet in parchment paper or foil.
- In a large saucepan, drizzle olive oil and sauté diced onion and garlic over medium-high heat until tender. Add in celery and carrots and cook for 5 minutes on medium heat. Add in the sliced mushrooms, all spices, tomato paste and sauté until all the vegetables are tender (5-10 minutes), then remove from heat.
- Pour the cooked vegetables into a food processor with cooked lentils, oats, flax meal and breadcrumbs. Process for just a few seconds until the ingredients are combined, but not completely pureed. You want them to still have a chunky texture.
- Transfer the mixture to a parchment paper-lined loaf pan and smooth the top with a spatula.
- To make the glaze, combine the ketchup and mustard in a small bowl. Brush the glaze on top of the loaf.
- Bake the loaf for 40 minutes, or until a fork inserted in the middle comes out clean.
- Serve with fresh parsley or celery leaves. Enjoy!
We also have
- 1 flax “egg” (1 tablespoon flax seeds, freshly ground + 3 tablespoons warm water)
- ½ cup (1 stick) vegan butter
- ½ cup sugar
- ½ cup molasses
- 2⅓ cups all-purpose flour, plus extra for rolling out the dough
- 1tsp ground ginger
- 1tsp ground cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp sea salt
- In a large bowl mix together the vegan butter, sugar, molasses, and flax “egg” until combined. Mix in the flour, ginger, cinnamon, nutmeg, allspice, baking soda, baking powder , and salt until just combined. The dough should be very thick.
- Wrap the dough in plastic wrap and chill it for 1 hour in the freezer.
- Once chilled, divide the dough in half and roll it. The rolled dough should be about ¼-inch thick. Cut into desired shapes and place on a parchment-lined baking sheet 2 inches apart. Chill in the freezer for 10 minutes prior to baking to help them retain their shape. While the cut dough is chilling, preheat the oven to 350˚F. Bake the cookies for 8-10 minutes, or just until the edges begin to turn a darker brown. Allow to cool on the baking sheet for 3-4 minutes, then transfer to a cooling rack to cool completely. Enjoy!
- Decorate the cookies however you like (In a large mixing bowl, cream together the vegan butter and powdered sugar. Mix in the almond milk 1 tablespoon at a time until the texture is thick but pliable. Transfer the icing to a sandwich-sized sealable bag. Squeeze). Leftover cookies should be kept covered and stored at room temperature (up to a few days).
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