Organic Golden Flaxseed

  • Golden Whole Seeds
  • Certified Organic, Kosher
  • Sproutable Seeds
  • Rich in Omega 3
  • High in Magnesium and Fiber
  • Gluten and Cholesterol Free
  • Country of Origin: USA
5.49 (10.98/lb)
6.99 (6.99/lb)
9.99 (5.00/lb)
17.99 (4.50/lb)
24.99 (3.12/lb)
35.99 (3.00/lb)
45.99 (2.87/lb)
129.99 (2.60/lb)

Product Description

Organic Flaxseed is considered one of the healthiest foods in the world, and Organic Whole Golden Flaxseed from Food To Live® gives you the best this plant has to offer. They are rich in dietary minerals and vitamins, as well as potent antioxidants.

Whether you choose to use flaxseed oil, meal, powder, or sprouts, you will be making your diet much healthier. These products are especially good for your digestion and heart health because they contain lots of fiber and essential omega fatty acids. Eating milled or ground flaxseed regularly will also help you lose weight.

Flax Seeds Nutrition Value

Flax seeds provide you with a variety of essential nutrients including:

  • Manganese
  • Magnesium
  • Phosphorus
  • Selenium
  • Copper


They are exceptionally rich in omega 3 fats, which makes them a must-have food for any vegans and people who simply don’t eat fish.

In addition, organic flax seeds are the best source of lignans, phytonutrients that improve cardiovascular health.

Flax Seeds Benefits for Health and Weight Loss

Flax seeds are good for:

  • Reduced cholesterol.
    They help lower the level of ‘bad’ LDL cholesterol, thus protecting your heart and arteries.
  • Improved digestion.
    As the seeds are rich in dietary fiber, they help maintain digestive health by keeping your intestines toned.
  • Improved general health.
    Organic flax seed contain antioxidants that protect you from free radical damage and reduce the risk of many health conditions.

Like all high-fiber foods, flax seeds are a great addition to a weight loss program. They are also low on carbs, but give you a potent boost of essential nutrients and protein. Therefore, this food can benefit even professional athletes.

Flaxseed isn’t paleo, but ground seeds make the best source of omega 3 fatty acids for vegetarians and vegans.

How to Store Flax Seeds

You can buy Organic Whole Golden Flaxseed from the Food To Live® store in bulk to save a lot of money . They won’t expire for many months if you store them in an airtight container.

Keep the seeds in the fridge or in a cool, dry pantry.

How to Cook Organic Flaxseed

You can use whole flaxseed in many ways. Try to cook or add them to baked goods. However, their hulls are very hard, so the seed is difficult to digest and it takes a long while to cook.

The best way to eat flax seeds is to grind them into a meal or make flaxseed powder. This way, you can use them in smoothies and baked goods. In fact, the seeds are gluten-free, so flaxseed meal would be perfect for baking.

Grind flaxseed using a specialized grinder or your regular blender. You can also sprout them, but sprouting flax seeds is difficult and requires a specialized vermiculite medium.

Food To Live® Organic Flaxseed is perfect for smoothies and salads, as well as delicious baking.

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INGREDIENTS: Organic Golden Flax Seeds

Packaged in a facility that also processes tree nuts and wheat

Storage Time: Up to 3 Years

Country of Origin: USA

Organic Golden Flaxseed

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Raw Flax Crackers

Raw Flax Crackers

Diets: Raw, vegan, dairy-free, gluten-free, nut-free
Makes: 36 crackers


  • 1 cup (150g) golden flaxseed (linseed)
  • 2 tbsp (40ml) golden flaxseed meal (linseed meal)
  • ¾ cup (190ml) water
  • 3 tsp (15ml) tamari (or braggs or soy sauce)
  • 3 tsp (15 ml) agave (or maple syrup)
  • ⅙ tsp onion powder
  • ⅙ tsp garlic powder


  • Mix the flaxseed and flaxseed meal in a bowl.
  • Combine the water, tamari, agave, and onion and garlic powder in a jug and mix until everything is thoroughly mixed.
  • Pour the water mix over the flaxseed mix and stir thoroughly.
  • Leave to sit for 10 to 15 minutes, stirring regularly, until the mix becomes thickened, but not too stiff.
  • Spread mix thinly over one dehydrator tray and score lightly with a spatula.
  • Dry for 12-36 hours, flipping crackers once after 5-6 hours (optional).
  • Break crackers along score lines and store in an airtight container.


Before: –
During: 20 mins
After: Dehydrate for 12-36h
Need: Dehydrator (or oven)



Spooky No-Bake Chocolate Oatmeal Cookies

Spooky No-Bake Chocolate Oatmeal Cookies


  • 1/2 cup coconut oil or Earth Balance Vegan Spread (could use butter but it won’t be dairy free or vegan)
  • 1 1/2 – 2 cup granulated coconut palm sugar (or other granulated sweetener)
  • 1/2 cup dairy free milk (I used unsweetened vanilla Almond milk)
  • 4 Tbsp cocoa powder or raw cacao powder
  • 1/2 cup sunflower seed butter (or peanut butter or other nut butter)
  • 2 tsp pure vanilla extract
  • generous pinch of sea salt, optional
  • 3-3 1/2 cup gluten free oats** (I used about 3 1/4 cups)
  • 2 Tbsp flaxseed meal, optional for added nutrition

For decorating and shaping (optional)

  • cookie cutters of your choice lightly greased with coconut oil
  • coconut butter (or your favorite recipe for a glaze) – I used about 3 Tbsp
  • black sesame seeds (for the eyes)


  • Add first 4 ingredients into a 4 qt. saucepan. Bring to a rolling boil over medium-high and hold one minute stirring often.
  • Remove from heat. Add sunflower seed butter (or other nut or peanut butter) to hot mixture and stir until melted.
  • Add vanilla and sea salt and stir well.
  • Mix in the oats and flaxseed meal, then stir well.
  • Place cookie cutters on parchment paper and press mixture evenly into cookie cutters (make sure to press down to get into small creases) OR drop by tablespoons onto parchment paper. Let cool until set.
  • Carefully remove cookies from cookie cutters after completely cool. If decorating, melt coconut butter until it reaches a liquid state. I put the whole jar in simmering water for a while and stirred occasionally and then scooped about 3 Tbsp out. Spoon liquid coconut butter into a small plastic sandwich bag and cut a small corner off to create a tip. Pipe over cookies to decorate and use tweezers (or tiny fingers) to place sesame seed “eyes” or sprinkle over the cut-outs.

Happy Halloween!


Quinoa Oatmeal Bake With Apricots

Quinoa Oatmeal Bake With Apricots


  • 1 cup rolled oats
  • 2 cups cooked quinoa –
  • 3 tablespoons ground flax seed & ½ cup water (3 flax eggs) –
  • 1 cup unsweetened soy/almond milk
  • ¼ cup almond butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup chopped dried apricots –


  1. If you don’t have some cooked quinoa laying around, cook up a batch (a little under a cup of dry quinoa) and let it cool in the fridge.
  2. Make 3 flax eggs by combining the ground flaxseed with water and letting it sit for 15 minutes until you get an eggy consistency.
  3. Chop up your favorite dried fruit (I was craving apricots), and preheat the oven to 350 degrees.
  4. In a large bowl, combine everything except for a small handful of the dried fruit. Give everything a big mix, especially if your almond butter isn’t spreadable (trick: heat it up in the microwave first!).
  5. Grease your baking pan with olive oil and dump the contents of the bowl into the pan. Top with your reserved dried fruit. I used a loaf pan (filled halfway) so that I would get plenty of crusty sides and a deeper volume for the oatmeal bake.
  6. Bake for 25-30 minutes, checking starting around 20 minutes to ensure the middle is no longer ‘jiggly’ and that a crust has formed on top.

If you are using a shallower pan, reduce the baking time slightly and anticipate a thinner baked oatmeal. You could also easily double this recipe for a 9×9 or 8×8 pan, increasing the baking time. After letting the oatmeal sit and cool for a few minutes, slice into it and top with maple syrup, extra cinnamon, or yogurt.

Enjoy it!


Broccoli fritters

Broccoli fritters


  • 1 medium head broccoli florets (about 3 cups processed)
  • 1/2 cup onion, chopped
  • 1/4 cup chopped cilantro
  • 2 cloves garlic
  • 1/2 cup Chickpea Flour –
  • 2 tablespoons flaxseed meal –
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sea salt –
  • 1 tablespoon coconut oil or more for cooking


Place broccoli florets, onion, cilantro and garlic in batches in a food processor and process until crumbly (looks like rice grains). Transfer to a large bowl. Stir in chickpea flour, flaxseed meal, cumin, cayenne pepper and salt. Mix well and squeeze together like you are forming a dough. Heat oil on medium in a large skillet. Form into patties about 1/4 cup, place fritters in the skillet, reduce heat to low and cook fritters on each side for about 4 minutes until golden brown. These are lightly fried and not deep fried. What I do is cover the skillet after I turn them to make sure the fritters are well cooked in the middle. Delicious served with guacamole.

Enjoy it!


No-Bake Almond Energy Bars

No-Bake Almond Energy Bars

Makes 10 small bars or balls. Gluten free, vegan, low fat, high raw, sugar free.



Get out a baking dish and line it with baking paper.
In a food processor, pulse your dates until chopped (if they’ve been in the fridge, leave them out to soften or pop them in the microwave for 20 seconds).
Add in your oats, chia seeds and flaxseed and mix until your oats are almost completely ground.
Add in your almond butter, mixing until the mixture starts to clump into a ball.
If needed, add in your water drop by drop until your mix forms a ball and everything is incorporated.
Place your mixture into your lined tin and squish out using another piece of baking paper and your hand. If you mix is really sticky, try either squishing the mix with wet hands, the back of a wet spoon or slightly wet baking paper.
Chill in the fridge or freezer until firm (freezer takes about 30 minutes, fridge takes a couple of hours).
Once chilled you can either roll the chilled mixture into balls or slice into bars.

Enjoy it!


Carrot Zucchini Chickpea Fritters Vegan Recipe

Carrot Zucchini Chickpea Fritters Vegan Recipe


  • 1 small zucchini, shredded
  • ½ loaded cup carrots
  • 3 cloves of garlic
  • ½ inch ginger
  • 1 green chili or use cayenne to taste
  • 1 15 oz can chickpeas, drained or 1.5 cups cooked –
  • ½ tsp cumin seeds –
  • ½ tsp coriander seeds –
  • ½ tsp black pepper corns or ground pepper –
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ to ¾ tsp salt (depends on if the chickpeas were salted) –
  • 1 Tbsp flax seed meal or chia seed meal –
  • ¼ cup oat flour or other flour
  • 1 to 2 tbsp breadcrumbs or more flour
  • Oil as needed


  1. Grate/shred the zucchini and add to a bowl. Lightly press the zucchini in a paper towel if there is too much moisture.
  2. Process carrots, ginger, garlic, chili in a food processor until shredded and add to bowl. Or use a grater.
  3. Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps).
  4. Make the spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat ½ tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant or add them unroasted.
  5. Add the spices to the bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.
  6. Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
  7. To bake, Bake at 400 degrees F for 20 to 25 minutes. Broil to crisp for a minute.
  8. Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.

Enjoy it!