Flaxseed (or linseed) are small seeds that are high in fibre and can be used to bring a range of health benefits to your baking. There is evidence that flax can help reduce the risk of heart disease, stroke, cancer and diabetes.
Flax has been cultivated since at least 3000BC, and recognised for its health benefits as early as the 8th century. The seeds contain lignans to feed our gut bacteria, which then convert them into compounds beneficial for health. Interestingly these lignans are made more easily available to the microbes through sourdough fermentation.