Organic Ground Flax

Finely Ground Brown Flax Seed. Can be used as a baking flour or topping in yogurt and cereal.

When using it in a recipe, use it in limited quantities, and boost liquid by 1 tablespoon for every 3 tablespoons of flax flour used, because flax is very water-absorbent.

The gummy properties of the fibre in the seed can help improve bread loaf volume a bit, if other compensations are also used. You can swap in up to 15% flax flour in a bread recipe, but you may wish to increase yeast a bit, up to about 25% more if you've swapped in 15% flax flour.

Store ground flax at room temperature for up to 4 months. Longer if sealed & refridgerated. Does not keep as long as flax seeds.

Farmland Flax Cookies

1 1/3 cups butter
1 1/4 cups granulated sugar
1 1/2 cups lightly packed brown sugar
2 1/3 cups ground flaxseed
3 eggs

1 1/2 tsp vanilla
1/2 tsp salt
3 1/2 cups all-purpose flour
1 tbsp baking soda
3 cups oatmeal

In a bowl, cream butters and sugars; add flaxseed.
In another bowl beat eggs and vanilla together, combine with flax mixture.
Sift together the flour and soda. Mix in oatmeal and combine with other ingredients.
Preheat oven to 350 degrees.
Form into balls, slightly flatten and place on cookie sheet.
Bake 13-15 minutes (depending on your oven, I bake them for 11 minutes)
Remove from sheet and cool.

Flax (Ground, Brown) (905g - 2lb) - ORGANIC - Gluten Free