Whole vs Ground: Flax needs to be ground to maximized nutrient absorption, however, I always buy my flax whole in the bulk bins at Sprouts. It’s usually around $1.50/lb, even less when it’s on sale. The nutrients in flax begin to break down after it’s ground so I like to invest a minute or two and grind it fresh in my blender. Ground flax usually runs around $5-6/lb. The majority of packaged ground flax I see is organic, while the flax I get in the bulk bins is not. Something to keep in mind, but with the significant cost savings, I am sticking with the non-organic, whole flax seeds.

Storage: I keep my flax in the freezer, however, Dr. Greger says you can keep it at room temperature for a month before it oxidizes or loses nutrients.

Baking: Unlike flaxseed oil, you can bake flaxseeds without destroying the omega 3s.

Time Saver: A kitchen scale makes measuring the sticky peanut butter and honey a cinch!

Recipe Adapted from https://www.allrecipes.com/recipe/239969/no-bake-energy-bites/