Overview
Flax seed (linseed) is a nutritional powerhouse, and milling it into flour unlocks its goodness for the body to absorb. It is one of the richest plant sources of omega-3 (ALA), packed with soluble fibre and unique antioxidants called lignans.
Traditional uses
- Stirred into porridge, smoothies and baking for a nutrient boost.
- Used to support healthy digestion and regularity.
- A plant-based source of omega-3 for meat-free diets.
Benefits
Digestive fibre
Rich in soluble fibre that supports healthy digestion and regularity.
Plant omega-3
One of the best plant sources of ALA omega-3 fatty acids.
Heart & hormone lignans
Flax lignans are antioxidants studied for heart and hormonal wellbeing.
How to prepare & use
- 1Stir 1–2 tablespoons into porridge, yoghurt or smoothies.
- 2Add to bread, mandazi or chapati dough for extra nutrition.
- 3Use as an egg substitute in baking (1 tbsp flax + 3 tbsp water).
Questions
Why flour, not whole seeds?
Whole flax often passes through undigested. Milled flour lets your body absorb the omega-3 and nutrients.
How much a day?
One to two tablespoons daily is a great everyday amount.
Caution. Introduce gradually and drink plenty of water, as flax is high in fibre. These notes are for general education and do not replace advice from a qualified health professional.