We keep hearing that flax has no assimilable benefits, when it's not ground..so why then, does one also keep on seeing flax crackers being promoted as good 'raw' food?
Surely it's not only to 'fill you up', and satisfy the need for crunch? Can someone with experience please explain the ins and outs...

BTW -- when I make them, I let the flax seed soak until it's a good upstanding glue :-)
and then grind the hulls as much as possible with a hand blender.

it feels better that way.