I love using flax in everything! It is an excellent source of fiber, iron and omega-3’s. It has 8 grams of protein in only 3 tablespoons! It works great as an egg substitute by using 5 tablespoons of tepid water and 2 tablespoons of ground flax per egg. I always have a jar of ground flax seeds in the freezer. The oils can go rancid so it is best to keep it cold after the seed is ground. When using flax in a recipe, consider that it will absorb the liquid so you may need to increase liquids. Check out my Breakfast Muffins, Limalicous Bars, and Almond Joy Cookie recipes to use ground flax.