Organic Ground Golden Flaxseed

  • Golden Ground Seeds
  • Certified Organic
  • High in Omega-3 Fatty Acid
  • High in Magnesium and Fiber
  • Gluten and Cholesterol Free
  • Country of Origin: USA
4.99 (9.98/lb)
5.99 (5.99/lb)
10.99 (5.50/lb)
16.49 (4.12/lb)
31.99 (4.00/lb)
46.99 (3.92/lb)
60.99 (3.81/lb)
166.99 (3.34/lb)
 

Product Description

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
  • Potassium
  • Calcium
  • Phosphorus
  • Selenium
  • Magnesium

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 breads, 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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INGREDIENTS: Organic Ground Golden Flaxseed

Packaged in a facility that also processes tree nuts and wheat

Storage Time: Up to 12 Months

Country of Origin: USA

Organic Ground Golden Flaxseed

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Quinoa Oatmeal Bake With Apricots

Quinoa Oatmeal Bake With Apricots

Ingredients

  • 1 cup rolled oats
  • 2 cups cooked quinoa – http://bit.ly/1P3f4nj
  • 3 tablespoons ground flax seed & ½ cup water (3 flax eggs) – http://bit.ly/1N9uZmg
  • 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 – http://bit.ly/20WjbtU


Instructions

  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

Ingredients:

  • 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 – http://bit.ly/1A2TUEw
  • 2 tablespoons flaxseed meal – http://bit.ly/1N9uZmg
  • 1/2 teaspoon Ground Cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon sea salt – http://bit.ly/1L7fLMO
  • 1 tablespoon coconut oil or more for cooking


Directions:

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.

Ingredients:


Instructions:

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

INGREDIENTS

  • 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 – http://bit.ly/1A2TUEw
  • ½ tsp cumin seeds – http://bit.ly/1MxlT1H
  • ½ tsp coriander seeds – http://bit.ly/1Xd3ZpG
  • ½ tsp black pepper corns or ground pepper – http://bit.ly/1U1LRkr
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ to ¾ tsp salt (depends on if the chickpeas were salted) – http://bit.ly/1L7fLMO
  • 1 Tbsp flax seed meal or chia seed meal – http://bit.ly/1N9uZmg
  • ¼ cup oat flour or other flour
  • 1 to 2 tbsp breadcrumbs or more flour
  • Oil as needed


INSTRUCTIONS

  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!