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My review
Homemade Flax Seed Milk
Buckwheat Queen
"DIY flax seed milk can not only save money but also keep you from using the store-bought kind with chemicals and additives. Adjusting the amount of water used can also produce a thicker outcome giving you a creamier texture to use in place of cream in recipes."
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Ingredients
20 m servings 103 calsOriginal recipe yields 4 servings (4 cups)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Blend flax seeds and water in a blender on high for 1 minute; allow to rest for 2 minutes. Blend again on high for 1 minute; allow to rest for 5 minutes. Blend again for 30 seconds.
- Pour milk through a nut bag or a strainer lined with cheesecloth into a pitcher or glass container; press solids with back of a spoon to extract liquid. Gather cheesecloth around solids; twist and squeeze to extract all the liquid.
Footnotes
- Cook's Notes:
- Store in the refrigerator for up to 3 days in an airtight container. Flax seed has a gelling effect so give it a good shake before using.
- Use the flaxseed pulp in another recipe but don't throw it down the drain, it has a gelling effect that will clog pipes. Use a tablespoon of dried pulp in your gluten-free baking to aid in binding and boost your fiber.
Nutrition Facts
Per Serving: 103 calories; 8.2 g fat; 5.6 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 14 mg sodium. Full nutrition
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Newest
4/9/2017
I made 1/2 of the recipe, as it only lasts up to 3 days, and I'm not sure I'll use more than 1/2. It could even use more water, but I can always add that afterwards, as well as vanilla or sweete...