Homemade Flax Seed Milk
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Ingredients20 m servings 103 cals
Original recipe yields 4 servings (4 cups)
- 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.
- 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.
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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