snoqueen wrote:The whole time you're eating it, remember flax seed is where they get linseed oil. That's why it tastes like paint.
Touché, that is very funny. But there is a difference between ground flax seed and boiled (activated) linseed oil. I have prepared wood finishes with the latter.
There is a tricky balance when introducing ground flax into recipes. Start by replacing 25% of the fat by volume with the ground seed, see how it goes. Even better, in my experience one can produce tasty baked goods when over half of the fat called for by the recipe is substituted by apple sauce. Either way, introducing flax seed will turn many off if its presence is escalated too quickly.