• For Fat
Substitute flax for fat in your recipes, using 45 mL (3 tbsp) ground flax seed for each 15 mL (1 tbsp) of margarine, butter or cooking oil. Flax can be substituted for all or some of the fat, depending on the recipe. Note that baking with flax as a fat substitute will cause baked goods to brown more quickly.

• For Eggs
Substitute a ground flax seed/water mixture for eggs in recipes such as pancakes, muffins and cookies. Use 15 mL (1 tbsp) ground flax plus 45 mL (3 tbsp) water- left sitting for several minutes -for each egg. Note that this will result in a chewier version of the recipe, with less volume.

A Host of Health and Nutritional Benefits

Fat That's Good for You

Fibre Advantages

The Best Source of Lignans

Storage and Handling

Nutritional Content of Flax Seed

Weight and Calorie Content of Flax Seed per Specific Measurement