I’d add about 2 T (Milled, not whole seeds) to a cup or so of yogurt. It gave it the look and consistency of mud which is why they’d call it “dirt” at work. I personally like the taste of flax I used to add about 1 T of it when I made bread (About 1T to each of the 1.5 Lb loaves). A lot of people don’t like flax, but I grew up eating a lot of grains. I dislike most breat that isn’t 7 grain or higher, though I dislike the 12 grain because I don’t like the sunflower seeds.
I worked in a bakery out of H.S. and we had a no wheat bread made of mostly flax flour. I liked it a lot, it was very, very dense, and frankly a bit rubbery like you mentioned. I liked to toast it, but my dad made sandwiches out of it (Being a diabetic, my dad was the reason I started to use the flax bread). I have never eaten flax in anything other than a smoothie, yogurt, bread, or just straight (it IS like eating DIRT, haha), but I’ll have to see about adding it to some things. Thanks for the ideas, I’d have never thought of cookies.
I add to most everything though I sometimes forget so I have to set it out when I get ready to cook or bake so that I remember.
I have recipe for flax pizza dough and for making flax crackers. I haven’t tried them yet.
I don’t know how you can eat it plain! lol When I tried adding it to juice it just wanted to float and so it would get stuck in the throat a bit.
I have considered adding a bit to my yogurt. Lately I have been adding a couple of teaspoons of old fashioned oats and some nuts to my yogurt.