Brown and golden linseed, also known as flax seed, have large amounts of short-chain omega-3 fatty acids. Linseed is also high in vitamin B1, iron, magnesium, phosphorous and zinc and dietary fibre. Linseed, while delicious in bread, and ground into a powder in waffle mixtures or sprinkled over porridge to add protein and nutrition, are very useful as a binder. When simmered with water they make a jelly that is a good addition to gluten-free bread or cakes as an egg-like replacement (although linseed jelly will not help with rising!). The nutrients in linseed are generally better absorbed if they are ground prior to adding to your recipe.