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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.
Ingredients
- ½ cup flax seeds
- 4 ½ cups water
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 104 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat1g | 4% |
| Sodium14mg | 1% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber5g | 19% |
| Total Sugars0g | |
| Protein4g | |
| Vitamin C0mg | 1% |
| Calcium57mg | 4% |
| Iron1mg | 6% |
| Potassium160mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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