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FlaxMeal should be an essential storage item

I'm sure you've heard about flaxseed and its benefits: omega-3, heart-healthy, fiber, etc. There's another three benefits:
-easy to store ground flaxmeal
-low carb

Two out of the three of us here are gluten-free. I needed to find a cheap-way to make a cracker or bread for me because I'm also on a diet (lost 84 pounds and counting) so I experimented. Here's a favorite base recipe for my "flaxbread" that I eat almost daily:

1/3 cup ground flaxmeal
1/3 cup hot water

Mix together in a wide shallow bowl. After a few seconds, you'll notice it is becoming gloppy and gloopy. That's exactly what's supposed to happen. Microwave on high for about 2 minutes, then again in 30 second increments until done. I usually use a spatula after 2 minutes to loosen the edges and again at 3 minutes to turn it over.

Yes, it tastes kinda blah, but you can add all kinds of things to the flaxmeal (before adding the water!) to make it taste better:

-a teaspoon of flavored gelatin
-onion/garlic powder
-basil, garlic and onion Mrs. Dash
-dill and onion powder (tastes like pickles!)
-cocoa powder and cinnamon (my fav)
-dried powdered blueberries and cinnamon
-bump up the protein by adding powdered whey or hemp

The list can go on. An unopened container (we buy it from Sam's Club) will last a couple of years. In the fridge, an opened container could last probably a year.

NOTE: if you were making this "flaxbread" in a sitution where you can't use a microwave, it's easy enough to do over a campfire or solar oven. Just be sure to use pan-spray on whatever you place it on (aluminum foil, etc).

SECOND NOTE: To make crackers, glop the mixture on a fruit roll tray and dehydrate until not tacky any more. Good way to eat "raw food" because it doesn't get cooked, and you're starting with cold-mill flaxseed (not cooked).