Brown linseed (per 100g)
Whole or ground linseeds do not need to be cooked and can be added to almost any dish, including breads, biscuits and cakes, cooked or uncooked snack bars, muesli mixes and porridges, and even to curries and vegetable stews. Beware of their high-fibre content and use sparingly – a light scattering will do until you know how your body reacts to them.
Linseed and flaxseed oils should never be used for cooking as they have a very low flash point and can easily burst into flame. Use these as a condiment on starchy foods or bland dairy products. Otherwise, mix with other oils in dressings for salads and vegetables.
Linseeds are also a great binder, and work really well as an egg replacer in lots of recipes. Add 1 tbsp milled linseed to 2 tbsp water and leave to absorb and become ‘gloopy’ before adding to cakes, biscuits and stuffings to bind ingredients together as an egg would.
Supplier: Wigan wholefoods