My personal opinion is that ground flaxseeds made into porridge is gross!! It has the consistency of paste and tastes like wood. I'd give it a pass. I can't understand why so many of you lo-carbers seems to love it.

You can get better results with flavoured instant oatmeal, just seive out the sugar. You get a few carbs so it's okay for OWL or maintenance and the taste is way better. Or, buy unflavoured oatmeal, sweeten with Splenda, add vanilla, cinnamon/nutmeg. It tastes good.

Your opinion is just that , "your opinion"

I eat ground flax for reasons that are too many to list here but mainly because it is good sensible food .

WE LIKE FLAX AND YOU DON'T...
WHAT'S YOUR POINT?????????????????????????????????????

YEAH !!

I love this stuff! This was the first food item I've eaten in ages that was like a grain!

I use about 1/4 cup of flax meal, mix in a scoop of the designer whey protein (I use the vanilla flavor), a sploof of cinnamon,and I cook it in a small saucepan with water and a glug of Da Vinci (either butter rum or English toffee usually) Then I throw in a handful of pine nuts. The pine nuts have more flavor if you toast them in a dry pan first. Gotta watch it, though - they go from lovely brown to charred in a heartbeat. I put the glop in a bowl, add some butter and cream. I do this every morning and it gets me up and going!! I usually toss in a handful of wheat bran, too, just to have a couple of morning carbs to go with the protein from the whey stuff.

I had it tonight for dinner! It was actually really tasty!!

I don't like to measure, but in mine I had:

Milled Flaxseed
White Bran (only a little bit, I'm still not sure what this is)
Pecan Pieces
Soy Protein
Cinnamon and Splenda

It was really tasty!! I was surprised at the texture... I thought it would be gross... it was great!!

Doreen, I learned more and found more wonderful recipes from this thread! Thank you for your expertise, your knowledge, your hard work to research thing, and your great attitude! You are one of a kind! janegrace

Hi all. I was just wondering how the carb counts of the home-made version of flax-o-meal seem to be so high. The ingredients list flaxseed, wheat bran, soy protein isolate and spices, just like the DIY version, but the carb count is only 2g ECC per half cup. In this thread, everyone's talking about carb counts of about 5g for less than half that amount (3tbsp isn't very much...) Just hoping for a little clarification!

Thank God for flax seed - I finally found a cereal, almost like cream of wheat - that is pretty darn good!

One question...is it always a 'gluey' consistency? I milled some golden flax seed and added 1 tbsp of wheat germ, 2 tsps almond butter (OMG!!! YUM!!!!), 1 tbsp splenda, a dash of cream, hot water.
Anyway - tasted great but was very thick and pastey. Any ideas/hints on cooking flax meal?