I’ve been on a baking kick lately. Nesting? Probably. My freezer is filling up with baked goods.
The good news? I’ve been very conscious of the ingredients I’m using in my baking. I’m subbing whole wheat flour, using applesauce or yogurt instead of oil where I can, and experimenting with ingredients I usually don’t even glance at twice in the grocery store.
One of my favorites? The mighty flax seed.
Yes, in its raw state it kind of looks like a small bug that rhymes with ‘sea’. But you would not believe the amazing nutritional punch these magic little seeds contain.
Some quick flax facts:
- Flax seeds contain omega-3 fatty acids. One tablespoon of ground flax seeds contains 1.8 grams of plant omega-3′s. Omega-3′s are essential for better brain function and can alleviate symptoms of depression.
- Flax contains fiber – both soluble and insoluble.
- Recent studies have indicated that flax seed may reduce the risks of certain types of cancer, cardiovascular disease and lung disease.
- Research also indicates that flax could be an effective tool in reducing blood sugar.
- It is better to consume flax seed rather than flax seed oil, as you’ll gain more health benefit from ingesting all components of the seed.
- It is best to use ground flax seed or flax meal (same thing) as whole flax seeds are likely to pass through the body undigested.
So, have you tried flax?
I’m telling you, you really should. As someone who is not really a fan of healthy baked goods, I can honestly tell you that flax doesn’t really TASTE like anything. So you can pretty much throw it in anything for a nutritional boost. I just love the sneaky healthy stuff!
This weekend, if you’re baking, throw in some ground flax…in banana bread, your pumpkin muffins – heck – even your Sunday waffles.
And let me know what you think! It’s a pretty simple change with huge nutritional benefits.