Flax Seeds
Flax seeds are tiny, but they have a quiet trick: grind them and they become a binder, a thickener, and one of the most useful things in a plant-based kitchen.
What It Is
Brown flax seeds come from one of the oldest cultivated plants on earth, grown for both fiber and food for thousands of years. The seed has a mild, nutty flavor that disappears into most dishes. Whole seeds pass through the body largely unchanged, so most cooks grind them to get the most out of them. A coffee or spice grinder does the job in seconds.
Flax is best known in baking circles for the "flax egg": one tablespoon of ground flax stirred into three tablespoons of water, rested for five minutes, turns into a gel that stands in for an egg in muffins, pancakes, and quick breads.
What To Do
Stir ground flax into oatmeal, smoothies, or yogurt. Mix it into meatballs or veggie burgers as a binder. Sprinkle whole seeds over salads or into homemade granola for a little crunch. Add ground flax to bread dough, waffle batter, or banana bread without changing the flavor much at all.
Grind only what you plan to use in the next week or two and keep it in the fridge or freezer. Whole seeds stay fresh much longer at room temperature in a cool, dry spot. A pound goes further than you expect.
