Flax seed crackers
I was wondering if instead of leaving the flax seeds whole, will the recipe still work if you soak the flax and then blend it? I am concerned with the flax getting stuck in my intestines. I have heard this can be a problem for some. Would love to know if anyone has tried this.
Thanks,
Laura
Robyn said,
February 19, 2010 @ 12:20 pm
Laura, I wouldn’t try soaking and THEN blending because the mucilaginous properties of flaxseed will make that so difficult without TONS of water.
Maybe grinding FIRST and then making the crackers, but you’ll lose a bit, nutritionally.
Or just make them normally, and chew them very well and drink with lots of water.
Donna said,
February 19, 2010 @ 2:10 pm
I have understood that flax seeds are best if they are ground before using… World’s Healthiest Foods http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81 suggests: Grind flaxseeds in a coffee or seed grinder in order to enhance their digestibility and therefore their nutritional value.
mooreganics said,
February 19, 2010 @ 8:27 pm
Sorry if this is a really stupid question: So soaking the flax seeds after grinding them does nothing correct? The seeds must be whole in order to sprout?
Thanks so much,
Laura
Shara said,
February 22, 2010 @ 12:45 pm
Hi Laura,
The seen must be whole to sprout. Grinding the seeds destroys the seed embryo inside the seed hull.
jayroo said,
March 2, 2010 @ 12:27 pm
Laura & Shara-
However, flax is still technically alive. Even though it won’t sprout, I’m guessing soaking may activate some of the enzymes and pre-digest some of the carbs, fat, and protein.
I wouldn’t think it’s really any different than soaking flour before baking it.
Lauren said,
March 5, 2010 @ 8:42 pm
I ground the flax seeds and made amazing flax crackers. I added a carrot and water and some spices. Also made corn chips with flax by adding frozen corn as Robyn demonstrated. They are heaven!