A reader asked us if they should use ground or whole flaxseeds in their baking. We realize that, aesthetically speaking, whole flaxseeds look more appetizing as a garnish on muffins, for example, however, it’s much easier for the body to absorb the heart-healthy omega-3’s and phytochemicals from ground seeds. Flaxseed is high in fiber too and it may pass through your body undigested if left whole.
Stir a tablespoon of ground flaxseeds into cookies or muffins; or add it to your cereal. We use it liberally in our Energy Bites adding to their nutrition profile. Thanks for asking, Wendy.
