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Re: FATFREE Digest V00 #198

>Date: Sat, 22 Jul 2000 09:45:47 EDT
>From: MCBEAGS@xxxxxxx
>Subject: flax
>Message-ID: <8e.824d61f.26aaff8b@xxxxxxx>
>Content-Type: text/plain; charset="US-ASCII"
>Content-Transfer-Encoding: 7bit
>I've heard all about flax - bought some seeds recently.  But I'm not sure
>what to do with them.  Do I have to grind them?  Why?  How do I store them?
>What do they taste like?  I've read a lot about flax, know of the health
>benefits, but no one seems to say what it tastes like or why you must grind
>it.  Also, I believe that once it is ground it is more fragile (spoilable),
>but how about the seeds unground - how long can I keep them and where?  Are
>the seeds inedible whole?

   Hello there, Terry, (the person with the great rice recipe; I was the
great rice recipe fan!)..
   I use the whole flax seed (probably about a tablespoon in the following
recipe) - and it's very nice this way - added to bread recipes, especially
a wonderful, moist bread, very popular in this house, made of whole wheat
flour, and potato, with honey as the sweetener. The flax seems to swell
nicely in this bread, giving a little added surprise in the chewing. I
suppose it is a 'nutty' flavor, but not strong at all, -really pleasant.
'Tastes like..flax!
   Once you try flax in your diet, I believe it will become a staple in
your kitchen.

Kathleen Wilson
Glenwood, Nova Scotia