We have made it through a month of exploring flaxseeds and the role they can play in our health. From constipation to hormone regulation to blood pressure, these humble little seeds pack a lot of nourishing power!

Now that we know more about them, it’s time to find ways to bring them into our regular diet.

The easiest way to do this is to freshly grind your flaxseeds and stir them into what you’re eating. Smoothies, soups, oatmeal, salads, and salad dressings work well. You can also use flaxseeds in place of breadcrumbs in your recipes or make a breading with a base of flaxseeds for cooking fish, chicken, vegetables, or whatever you want to add breading to.

Below, you will find more ideas for incorporating flaxseed into your diet.

Flaxseed “cereal”

• 2 Tbsp fresh ground flax seeds

• 2 Tbsp fresh ground pumpkin seeds

• 2 Tbsp chia seeds

• 2 Tbsp unsweetened coconut flakes (optional)

• 1 tsp ground cinnamon (optional)

Mix all ingredients together and add 1 cup warm water. Let sit for 10 minutes, stir and eat. I like to add fruit to mine.

Don’t forget to cycle your seeds if you are menstruating!!!

Paleo Flaxseed Bread

This recipe was adapted from The Ketogenic Kitchen by Domini Kemp and Patricia Daly.

• 2 cups ground flaxseeds

• 3/4 cup almond meal

• 1/4 cup melted coconut oil (or butter)

• 1/2 cup water

• 2 Tbsp Apple Cider Vinegar

• 1 1/2 tsp baking soda

• 1 tsp caraway seeds

• 1/2 tsp salt

• 2 large cloves of garlic chopped

• 1-2 Tbsp dried rosemary

Mix all ingredients together in a food processor until they form a stiff dough (a ball of dough should form while mixing). Transfer to a well greased loaf pan and bake in a 350 degree oven for 45 minutes. Slice and enjoy.

Flaxseed Banana Bread

• 1 cup flaxseeds - freshly ground

• 1 cup flour (gluten-free encouraged)

• 1/3 cup honey (maple syrup for vegan version)

• 3/4 cup water

• 4 Tbsp butter (can substitute avocado oil or coconut oil for dairy-free/vegan version)

• 1 tsp baking soda

• 1 tsp baking powder

• 3/4 tsp salt

• 2 bananas - mashed

Mix all ingredients well - I prefer to use a food processor. Pour into a well greased bread loaf pan. Cook at 350 F for 1 hour. Enjoy!

Flaxseed Egg Substitute

• 1/4 cup warm water

• 1 Tbsp ground flaxseeds

Blend the two ingredients together well in a blender for about 30 seconds. This will replace 1 egg in a baking recipe. Increase the amounts as needed.

Flaxseed Crackers

• 1 cup ground flaxseeds

• 2 tbsp chia or sesame seeds

• 1/2 cup water

• 1/2 tsp salt

• 3 tsp Italian herb blend

Mix all ingredients together in a food processor until a thick dough forms. Spread mixture on a cookie sheet lined with parchment paper or a silicone baking sheet. Spread into an even layer and then score into your desired shapes/sizes with a sharp knife. Bake at 300 degrees F for 30-35 minutes - check to make sure they aren’t burning. When cooled enough to handle safely, break along score lines. The crackers can be stored in an airtight container once fully cooled and should last for about a week.

I want to hear from you!

Now that we have explored flax together, I would love to hear about your experience. What benefits have your seen? What questions do you have? What recipes have you tried? Do you know something about flax that wasn’t mentioned or have a favorite recipe to share? Please comment below or on social media so we can keep the conversation going.

Do you have an herb in mind that you would love to take a deep dive with? Let me know. They may not all fit into this year’s list, but I don’t plan on stopping with 2020.

To our health!