Storage: Store organic flax seeds in the refrigerator for best shelf life, though they can be kept in a cool, dry cupboard.
Shelf Life: Up to 5 months whole, around a week once ground into flour.
Flax seeds can be lightly toasted and added to baked goods (either whole or ground) for texture and flavor.
Combining a tablespoon ground flax with three tablespoons of water creates a substitute binding agent for baking recipes that is equal to a single egg.
To cook flax seeds separately, simmer 1 cup of flax in 2 cups of water for about thirty minutes. That single cup of dry flax seed will expand to 1 ½ cups of cooked flax.
