Hi just picked up a bag of ground whole flax seed by Red Mill for $2 and was curious what to do with it, I know its good fiber. Do you mix it in liquid and drink it or what?

It has a good consistency to use in baking. It's just a bit gummy, in fact, it's used in a lot of recipes as a replacement for eggs. It helps hold things together, I guess?

It works nicely as a one-minute microwave muffin or bun; those recipes are very popular among us LCers. I like them, though I get a little burned out on the flavour. You can even make a loaf of flax bread, slice it up, and freeze what you don't need.

My favorite thing to do with it is to mix it with water, add a bit of spices, spread it on parchment, and put it in my food dehydrator to make crackers. They're outstanding. You can bake them in the oven, too, but I don't care for the browned/burnt taste it gets.

for the cracker thing, do you use whole seeds or are they ground?

Also ground. Whole go right through you.
In addition to MIMs, here is a basic bread recipe with video even:
http://lowcarbdiets.about.com/od/br...laxbasicfoc.htm
Can cut it into little squares, freeze it, use when desperate for a piece of "toast" with your eggs. But remember...you should be counting Total Carbs on Bernstein. Its mostly good fiber, but the total carb count goes up quickly.
Since I don't use it much, keep it in the freezer to prevent oils from going rancid (same with all nut and seed flours)

I don't use it a lot any more - mostly because of the carbs and not knowing the particulars of Bernstein, this may not be something you can do.

I have always liked oatmeal or cream of wheat - below is a pretty close substitute.

2-4 Tablespoons of flax meal
2-4 tablespoons of coconut oil, butter or a mixture of both
1 egg - beaten with a fork
heavy cream and sweetener to taste

Melt butter/oil in a small skillet and add flax. Mix in beaten egg and cook til done. Add cream and a bit of sweetener to taste and your desired consistency. Eat warm and enjoy!

Deanna

I have a very strange flax question... I know it's crunchy-really crunchy... Yum!
However, every once in a while, when munching flax, I'll get a bit that has, how can I say? Has a crunch that is, "wrong" ... Like... Biting on a big pice of salt, or even a speck of glass or something... It's more the internal sound of the crunch-it's a real turn off.

It sounds insane, I know...

Anyone have any issues with flax ? (I'm thinking, like lentils, supposed to rinse first to get rid of any tiny pebbles...

Did I miss the memo on flax?

Crunch crazy,
Jammie

I don't know. I'm new to using this

in the recipe forum, try Bru's Pumpkin Flax Roll- it is AMAZING if you want a cake/ sweet bread type of treat.

and as mentioned above, ground is absorbed by body, unlike whole. but goes rancid quickly. i keep my bag in the fridge.

This is my favorite low carb bread!
http://lowcarbdiets.about.com/od/br...laxbasicfoc.htm

Agree! I love that bread. For the Aussies out there - lashings of butter and a smear of vegemite. Bloody awesome!

Ooh brilliant timing - I just bought some & I'm clueless! Mine says to store it in the freezer - should I portion it into ice cube trays or anything?- I know it goes off really fast, or will it just freeze free flow?

the frozen flax grounded four flows but you need to break it up a little (the clumps). i still haven't used my flours: coconut, flax seed, and almond. Still waiting for blood sugars to settle.

Wow! What a good idea!
I must dig my dehydrator out and try this.

I use flax seeds almost daily in a protein shake. I throw in 1 or 2 tablespoons of whole flax seeds in my shake in my Nutribullet. Sometimes I add chia seeds too.
cup of water or almond milk
scoop of whey protein powder (I use Jay Robb chocolate or vanilla)
splash of heavy cream
few blueberries
some cinnamon
ice
blend it up into a shake....tastes pretty good!

oh, another thought!

i have made it into a hot "cereal" before and enjoyed it- i think i topped it with splenda, vanilla, and berries.

Definitely...with the weather in NH, it can be a great hot cereal. I used 1/4 cup of the ground Flaxmeal, a scoop of zero-carb protein powder, add boiling water to the consistency you like. Of course, neither ingredient is on Dr B's list, so check how your blood sugar reacts to them. I did not use it often, but the first winter LC when I would get sick of eggs, it made a filling and high protein breakfast.