Dark seeds with a fuller flavour for bread, savoury crackers and vegetable patties.

How to use:

• Binding dough: mix 1 tablespoon ground flaxseed with 3 tablespoons water, allow to thicken and use in a cookie or cake recipe.
• Bread: add seeds to the dough or sprinkle on top before baking.
• Crackers: combine with other seeds and water following a recipe, spread thinly and bake to the required texture.
• Vegetable patties: use hydrated ground flaxseed as part of the binding mixture, then cook following your recipe.
• Pancakes: add a little ground seed to the batter, allowing for its liquid absorption.

Tip: A flax mixture helps bind dough, but does not replace whipped eggs or egg whites and is not a universal substitute in every recipe.

Ingredients: Brown flaxseed.

Nutrition per 100 g:
Protein: 21.4 g.
Fat: 38.7 g.
Carbohydrates: 15.8 g.
Energy: 449 kcal / 2088 kJ.