Yes, for the best nutritional benefit, it is highly recommended to grind whole flaxseeds before eating them. The hard outer shell of the seed is difficult for the body to break down, meaning the valuable omega-3 fatty acids and other nutrients inside may pass through your system undigested.
The main benefit is freshness and a longer shelf life. The tough outer hull of the whole seed protects the delicate fats inside from oxidation. Grinding the seeds as you need them ensures you get the freshest taste and maximum nutritional value.
It's easy to grind flaxseeds at home. A coffee grinder, spice mill, or a high-powered blender (especially a smaller 'bullet' style) works perfectly. Grind in short bursts until you have a fine meal. Only grind what you need for a few days at a time.
Store whole flaxseeds in a cool, dark, and dry place like a pantry, where they can last for up to a year. Once ground, the flax meal is much more perishable. It should be stored in an airtight container in the refrigerator and used within a week or two.
A 'flax egg' is a vegan egg substitute used as a binder in baking. To make one, simply mix one tablespoon of ground flaxseed meal with three tablespoons of water. Whisk them together and let the mixture sit for 5-10 minutes until it becomes thick and gelatinous.
Whole flaxseeds have a very mild, nutty, and slightly earthy flavour. The taste is not overpowering, which makes them a very versatile ingredient that can be added to both sweet and savoury dishes without significantly altering the flavour profile.
