Ground flaxseed

One spoonful in your daily breakfast

Ground flaxseed comes from grinding the seeds of flax, one of the oldest cultivated plants.

It has a mild, slightly nutty flavor and is high in fiber and omega-3 fatty acids (ALA), while also being a source of plant-based protein.

Ground, it is easily mixed into yogurt, oatmeal and smoothies and added to breads, crackers and bars.

In the mornings – Mixed with yogurt, smoothies or porridge.
In baking – In breads, cereal bars and homemade crackers.
As an egg substitute – 1 tbsp. flaxseed + 3 tbsp. water = vegan "egg" for recipes.
In salads and soups – For a nutty flavor and crunchy texture.

It is ground flaxseed, ready to be added to yogurt, oatmeal, smoothies and pastries.

The whole seed has a hard shell and is often passed undigested. The grated seed is easily mixed and better utilized.

It is consumed in moderation, up to 1–2 tablespoons per day for adults.

Yes, in a closed jar in the refrigerator, so it doesn't lose its freshness and its fats don't go rancid.

Mild, dry, slightly nutty flavor that pairs easily with other foods.

With yogurt, honey, cereals, smoothies, salads, even in pastries or sweets.

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