Linseeds, also known as flaxseeds, are small, flat seeds with a mild, nutty flavour. They are available in golden or brown varieties and are highly valued for their nutritional benefits, particularly their high content of fibre, omega-3 fatty acids, and plant-based protein.
In baking, linseeds add texture and a subtle crunch to breads, muffins, crackers, and breakfast bakes. When ground and mixed with water, they can also be used as a natural egg substitute, making them especially useful in vegan baking.
Uses:
Stir into bread, muffin, or flapjack mixtures for added texture and nutrition
Sprinkle over porridge, yoghurt, or smoothie bowls
Use ground linseed mixed with water as an egg alternative in baking
Blend into granola, energy bars, or health-focused recipes
Directions for Use: Linseeds can be used whole or ground. Whole seeds add crunch and visual appeal, while ground linseed is more easily digested and better for releasing nutrients. To make a flax ‘egg’, mix 1 tablespoon of ground linseed with 3 tablespoons of water and let it sit for 5–10 minutes until it thickens.
For the best flavour and nutrition, grind linseeds just before use or buy pre-ground. Store in an airtight container in a cool, dry place. Ground linseed should be kept in the fridge and used within a few weeks.
