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Craving Life ~ Roasting Toasting Flaxseed

Roasting or toasting flaxseeds not only adds a nutty flavor to the flaxseed, it helps break the hard outer shell, making the inner nutrients accessible for our bodies to absorb; otherwise the seeds pass though our digestive system as insoluble fiber.  High in omega-3 fatty acids, flaxseed may have a highly positive impact on helping to stave off cancer.

When I purchase flaxseed I only purchase it in seed form, not ground, as the omega-3 fatty acids are prone to degradation. If you are looking to benefit from the omega-3s, do not buy it pre-ground; grind the flaxseed at home and only just before you need it. I have a simple coffee grinder that I use. A mortar and pestle can work as effectively, giving the added advantage of a bit of an arm muscle workout. 🙂

Sometimes I am looking for both the healthy aspects of flaxseed as well as for presentation, as is the case for the Roasted Flaxseed and Sugar Snap Peas recipe. For this recipe I want some of the seeds whole, as well as some cracked and more grounded.

Enjoy!

Toasting or Roasting Flaxseeds
 
Prep time
Cook time
Total time
 
I suggest that this is not made too much ahead as the omega-3s are volatile; meaning that their nutritional properties can degrade. To get the highest possible benefit do as close to consumption time as possible. Sometimes this is not realistic. In that case, enjoy the crunchy texture, nutty flavor, and beautiful presentation and don't stress the rest.
Serves: 1 recipe
Ingredients
  • flaxseeds
Instructions
  1. In a dry fry pan put in the quantity of flaxseed that you require for the recipe then put the fry pan over a medium heat.
  2. Keep an eye on the pan and toss or stir the seeds every 30 seconds or when you start to hear cracking noises. If you are toasting a small amount in a large fry pan it could take as little as 3 minutes; if the fry pan has a complete single layer of flaxseeds it will take about 8 minutes.
  3. When about two-thirds of the seeds are a darker hue, remove from the heat and let cool, tossing / stirring once more about 30 seconds after being removed from the heat (the pan is still hot so toasting is still occurring).
  4. Coarsely grind the now-cooled flaxseeds in a mortar and pestle or a coffee mill until desired consistency is reached.
  5. Use as detailed in recipe.

 

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