Toast the seeds in small batches, since toasted flax seeds won’t keep as long as raw flax seeds. Try to use the toasted flax seeds immediately.
If you like to prep your oatmeal the night before, go ahead and place the seeds on top. They may soften slightly, but they’ll still add a nutty flavor to the oatmeal. You could scatter the seeds over stir-fry dishes in place of sesame seeds.
Since your baked goods don’t have as much gluten, they won’t have as much volume.
The water or beaten egg prevents the seeds from falling off of the bread.
If your flax seeds came in a sealable bag, you can press the air out of the bag before sealing it shut or transfer the seeds to an airtight container.
Since soaked flax seeds will become softer and slimier the longer they’re stored, you might want to prepare only as much as you plan on using right away.
Avoid using hot water, which could make the flax seeds gummy.
Keep the bowl of soaking flax seeds at room temperature while they hydrate.
Try adding soaked flax seeds to pancakes, muffins, or cookies. Store leftover soaked flax seeds in an airtight container in the refrigerator for up to 5 days.
You can also grind the seeds in a clean coffee grinder.
Ground flax seeds are a great gluten-free replacement for breadcrumbs.
You could even add ground flax seeds to nutritional shakes or milkshakes!
For example, if you’re making muffins that call for 1/2 cup of butter, use 1 1/2 cups (375 g) of ground flaxseed instead.
If you’d like to store the ground flax seed for up to 12 months, store it in an airtight container in the freezer.
