Buy flax seeds, they told you. Keep them in the fridge, they told you. They did not tell you what to make with them (besides “everything!”). They did not tell you that, while your flax seeds were staying fresh as can be in the cheese drawer, you would forget about them—meeting the same fate as the chia seeds and nigella seeds and poppy seeds.
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Those seeds deserve better—and so do you! (They weren’t cheap.) Pull out all your bags of seeds and make these:
- Make crackers! The dough in this recipe is partially made from seeds (sunflower seeds, pepitas, flax seeds, and sesame seeds) and topped with even more seeds (sesame and poppy).
- Fold ground flax seed into the dry ingredients for most any muffin recipe: blueberry! Bran! Any muffin you choose! Or, let flax seed meal serve as the egg in your recipe.
- Or, make a loaf of challah, brush an egg wash on before baking, and get wild with seeds over the top of the loaf.
- Make a seedy loaf—either all-seeds-all-the-time (flax, sunflower, and chia) or a little more quick-bready (sesame, sunflower, flax, and poppy).
- Stir seeds (like chia, sunflower, pumpkin, or ground flax seed) into porridges and muesli—or make porridges (well, risotto) out of them.
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Chia seed pudding is actually easier to make than the pudding you grew up eating. (And you can eat it for breakfast!)
- A smoothie (or a shake!) will absorb nearly anything you throw at it. Add a fat pinch of ground flax seeds or a teaspoon of chia seeds to yours.
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Sprout them! It will give you a little hint of springtime, a shot of green, and something new to put on your toast. You can do this with just about every seed you have.
- Throw your regular grain salad for a loop by adding a mess of toasted seeds.
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Add them with abandon to granola. Eat with yogurt. Sprinkle with more seeds.
How do you get to the bottom of a bag of seeds? Tell us in the comments.
