Step 1

The coffee grinder* is perfect for grinding small quantities of flaxseed, for immediate use. Begin by adding the seeds to the coffee or spice grinder **

Step 2

Turn it on  (or, if using manually, then begin to grind) and the seeds will be fully ground within a few seconds and slightly longer when using a manual grinder. Don't "blend" for too long or it will become hot and turn into a 'butter'.

Step 3

When using a blender or food processor, you'll need to grind at least 1 cup of flaxseed - otherwise it just doesn't work very well.

Step 4

Place the flaxseed into the blender or food processor and blend until the flax is ground to your desired consistency. This can take several minutes as I like to blend in 20-30 second increments then stop and shake the machine and blend again.

Step 5

If you have none of the above tools then you could also grind the flaxseed using a mortar and pestle. This is  best for smaller amounts - 1 tbsp at a time.

Step 6

Place your seeds in the mortar and use the pestle to grind the seeds into the side of the mortar, crushing them. This will take a while and you won't get a super fine consistency - however, it does work.

Step 7

Once ground, flaxseed are susceptible to going rancid fairly quickly due to the oils being sensitive to the heat and sunlight. I would usually suggest that you only make small batches anyway. However, if you do have any extra left over then store these in an airtight container in the fridge for up to 4 weeks (unfortunately, it can vary) or in the freezer for a few months.