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[limbo-lifer.73]

Morning fellow foodies! I am in need of your help.

I tried yesterday to make some flax seed butter...akin
to Tahini. No go. The toasted seeds tasted great, the final
product....not so much.

The end result tasted like dead fish. And not the kind
you'd care to ingest, much less step in. Major EEEeeeww!

Anybody have any luck with this? Thanks.

Me

[Sequoia]

The dead fish taste is from rancidity. The seeds may have been just borderline rancid so they tasted okay, but the extended grinding process brought out the characteristic rancid flavor. Sorry!

FWIW, flax (seeds and oil) is very unstable to heat. Grinding the seeds long enough to make butter exposes them to too much heat for healthfulness.

[limbo-lifer.73]

Mucho Gratias, Sequoia!

Aaah....,followed by an embarrassed oops. Your wisdom
speaks, again. Somewhere in the dregs of my memory,
I smell the familiar odor of truth emerges. Another
culinary disaster mystery solved!

Thanks for the tip on the coconut oil/muffin pan lubricant,
as well. Got a start on my next grocery list already. Sigh.

I'm guessing both the seeds, and the oil would benefit from
some fridge and/or freezer time. That, and
I'll take the "sell buy date" with a grain of salt!
(appropriate pun?)

Seems you have a lot to teach me in this
new world of GF. Thanks, again!

Me

[Sequoia]

You're welcome!

Yep, both the seeds and the oil need to be refrigerated. Ideally, buy them from a store that keeps them refrigerated as well (especially the oil).

And refrigerate the flax butter too, if you succeed in making some!