Flaxseed and Coconut Oil

I use ground flaxseed and coconut oil in just about everything! I mix it into yogurt, cereal, oatmeal, smoothies, and anything that I bake! Neither flaxseed nor coconut oil have much taste to them, so they won’t alter the tasty outcome of anything!

From Ani’s Raw Food Kitchen, “Flax seeds are great source of Omega-3, similar to that found in fish such as salmon. Many studies have shown flax seeds lower total cholestrol and LDL cholesterol levels. Flax seed may asko help lower blood triglyceride and blood pressure and reduce the chance of a heart attack. Flax seed is rich in fiber and the antioxident lignan, known to fight disease and prevent cancer, especially breast cancer. Flax seed goes rancid quickly, so it’s ideal to keep whole seeds in your fridge and grind them just before using. But for convenience, flax seeds can be found already ground in a meal at most stores. Keep flax seed meal stored in your freezer.”

What a wonderful and easy way to get your Omega-3s into your system in a totally natural way! The latest “product craze” seems to be adding in Omega-3s into them to make them more healthy. But watch out, as they are likely “processed foods”!

Coconut Oil, too, can be added into many meals and baked into breads and muffins! I add at least a spoonful into most meals and into all baking batters! It is wonderful for both skin and hair! It is nourishing and gives skin a beautiful look.


  1. Erin says

    We put flax seed in almost everything as well. It helps with SD’s pooping issue! But I didn’t realize it had Omega 3s in it! I didn’t know you should freeze them either! I will move them to the freezer! I have already ground mine.

  2. Amanda says

    Flax seed is also an excellent egg replacer. It works well in baked goods (muffins, breads, pancakes, cookies, etc) for those allergic to eggs. Because of the protein content, I feel good using flaxseed for my little girl who is very allergic to eggs.

    Here’s the recipe:
    1/4 cup ground flax seed
    3/4 cup water

    Stir ingredients together in a small saucepan over medium heat. Stir frequently as the mixture heats. Bring to a boil for one minute. The mixture will look like brown, gritty egg whites. Use two tablespoons per egg in your recipes. The leftover mixture will keep in the fridge for one week. This recipe makes enough to replace about four eggs. I cannot tell a difference in the flavor or structure of my baked goods using this recipe.
    Happy baking!

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