How it's used
Used ground in baking, smoothies, or as egg replacer.

Tiny seed rich in omega-3 fats, fiber, and lignans.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used ground in baking, smoothies, or as egg replacer.
Must be ground to access omega-3s; combine with berries for antioxidant boost.
Try it in the kitchen
Warm toasted oats in a silky cocoa, cinnamon and chilli base, with caramelised banana, orange, peanut ripple and cacao crunch.
Open recipeBatchable banana and peanut baked oats with a soft cake-like middle, cocoa ripple and roasted peanut-pumpkin crunch.
Open recipeThree oversized orange-cacao cookies with a chewy banana-oat centre, crisp edges and a cacao-nib and pumpkin-seed crown, using soy flour for substantial snack-sized protein.
Open recipeRustic apple-rye breakfast bars with dried figs, oats, wheat germ, a silken-tofu yogurt batter, walnuts, pumpkin seeds and thin apple slices baked into the top.
Open recipeA Swiss-inspired overnight Bircher jar with grated apple, a silky tofu-yogurt base, oats, wheat germ, flax, hemp, raspberries, toasted walnuts and pumpkin seeds.
Open recipeA hearty mango-cardamom breakfast jar with soy yogurt, silken tofu, oats, chia, wheat germ, pistachios and lime.
Open recipeNutrition notebook
Calories
459kcal
Protein
18.3g
Carbs
1.6g
Fat
42.2g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.