Ingredients:

flax seed.

Directions:

suggested uses: ground flax seeds can be used for many different reasons. you can sprinkle some on cereal or as an ingredient in the baking of bread, as a replacement for shortening in muffins and cookies or as an egg replacement. for bread, add 150 grams (1 1/4 cups) of ground flax seeds for each kilogram (7 1/2 cups) of flour. for shortening replacement, substitute 3 parts ground flax seeds for every part of shortening or oil. for egg replacement, substitute 1 tablespoon (8 g) of ground flax seeds plus 3 tablespoons (45 ml) of water for 1 whole egg. mix and let stand in bowl for 1 to 2 minutes, and use as you would for 1 egg.

Allergens:

may contain: wheat, soy, mustard.

Storage:

flax seeds must be ground very slowly to avoid generating heat which could lead to oxidation, which in turn could cause the ground flax seeds to become rancid. store ground flax seeds away from from hot areas. it should be stored in normal conditions out of direct sunlight.
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