The health food aisle in the supermarket can be overwhelming. Do you really need all those organic products, powders and syrups? Do I need to make raw cacao bites with these products to be healthy?
I reached the health food aisle (which I normally avoid), to pick up some LSA. I’ve been trying to expand my knowledge of different foods. When someone asks me what the best type of milk is, or if they should use a certain product, I’m hoping to a) know what the food actually is and b) have some knowledge on the taste, nutrients and cost.
What is LSA?
LSA is a mix of ground up linseed, sunflower seeds and almonds. It’s a good source of dietary fibre making it great for gut health. It also has protein and lots of energy from the good fat found in the nuts.
Photo: LSA Woolworths
Uses for LSA
LSA is normally added to a recipe to improve the nutrient profile. It’s used in smoothies, cakes, yoghurts, muesli and even damper. But the most common recipe was for the classic raw bites – everything from cacao and coconut balls to raw chocolate bites.
I’m not advocating for these little bites and don’t get me started on these seeming ‘healthy’, but simply – it’s a use for LSA. I’m also planning on adding LSA to damper when I go camping.
Is it worth it?
A 250g bag from Woolworths costs $3.40. I used 35g in the cacao and coconut bites, which helped bump up the fibre to 1g per ball. So for baking, it might be useful – though I don’t think it’s necessary. Adding a tablespoon of LSA (2g of fibre) might be helpful to reach the 25g daily fibre target, but you still need to be eating plenty of fruit and veg!
I wouldn’t buy it again.
But then again I don’t usually bake.
LSA isn’t bad but I’d rather spend the money on fruits and vegetables. Eating plenty of fruit and veg along with wholegrain foods is a sure way to meet your fibre intake. But there are also many other benefits of eating your 5 serves of veggies.
If you want to use it in baking or making raw chocolate bites, that’s fine – go ahead. It’s a sneaky way to add extra nutrients to your baking.
Have you used LSA? Do you have any tips to add nutrients into your baking?