Flax Seeds Organic

Do these flax seeds need grinding first?

The husk of brown flax is hard and the seed often passes through whole. Ground in a mill or a blender just before use, the Kazidomi Vrac seeds release their nutty taste and their thickening power. Left whole they are mostly a crunchy finish, scattered over a loaf before it goes into the oven.

How do I replace an egg with flax?

Grind a tablespoon of seeds, add three tablespoons of water and leave it ten minutes: the mixture turns gelatinous. That substitute, made with Kazidomi Vrac flax, works in cakes, pancakes and patties, wherever the egg is there to bind. It will not do the job where an egg has to give structure or lift.

Brown flax from Poland or the French-grown reference: what changes?

The same seed, used the same way. The brown flax sold here by Kazidomi Vrac is grown in Poland, while the other reference on the shelf is grown and harvested in France. What separates them is the sourcing, not the recipe or the method: grinding, dosing and storage are identical on both.

Which recipes take them?

Whole on a bread dough before baking, ground into porridge, a smoothie, a pancake batter or a soup they thicken. The Kazidomi Vrac seeds sit well with buckwheat and oats in homemade crackers, where the mucilage they release holds the mixture together without extra flour. One to two tablespoons per portion is the usual measure.

How do I store them, whole or ground?

Whole, in a sealed jar somewhere cool, dry and dark, they hold for months. Ground, the fat oxidises quickly, so grind only what the day needs or keep the powder in the fridge for a few days at most, in an opaque airtight box. A smell of paint or old oil means the Kazidomi Vrac flax should go.