I also mix it into my nonfat yogurt. Gives it a bit of nutty taste and texture. The benefit to me is a bit of healthy fat and protein without being high carb.
Thanks for all the ideas -- I can incorporate those. We already frequently throw sunflower seeds on our salads, this can be a good alternative. All the other ideas are great, too.
Do you also grind yours? I read that ground gets digested while whole pass through. I figure I can throw a quarter cup into my mini-Cuisinart to chop them up, and then use them that way, too. Any downside to that, like will the oil separate from the seed and make it into a paste, rather than just ground up?
They really need to be ground, otherwise they'll pass right through you fully intact... I really like using flax meal to make breads and muffins, and like everyone else I sprinkle a spoonful onto my cereal and yogurt. I also like to make my own peanut butter and flax granola bars! Natural PB, flax meal, vanilla, maple syrup, oats and a little Kashi GoLean Crunch
I put into homemade waffles, pancakes, muffins, oatmeal, p butter, everything. It is a good source of Omega 3's. Yes, you have to grind them or they aren't digested by your body--or should I say utilized.
For people who grind them themselves, how do you do that? I found that my mini-Cuisinart did not do a very good job. The seeds seemed too light so they just whirred around up high instead of getting chopped much. Since I didn't want to make too many dishes to clean up, I didn't pull out my regular-sized Cuisinart or my blender, but I do have both of those tools at my disposal.
Instead I finished the job by breaking out my mortar and pestle, which I can't even remember the last time I ever used it! It did a reasonable job, where I have a fair amount of stuff outside the seed shell, and also some small bits of shell, too. I figure that's a good compromise between digestibility and fiber.
I have a burr grinder but use it for my coffee, so unless I want coffee-flavored flax seed, I think that's out...