Homemade Flax Seed Milk Food
HOMEMADE FLAX SEED MILK
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.
Provided by Buckwheat Queen
Categories Everyday Cooking Vegan
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 5.6 g, Fat 8.2 g, Fiber 5.3 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 13.8 mg, Sugar 0.3 g
FLAX OATMEAL
I wish I could remember where I got this-it was somewhere on the Internet! But it's fabulous, filling, delicious & very nutritious! I know the ingredients seems small for one serving, but I find it to be enough. Feel free to double up, though, if you're really hungry!
Provided by LUVMY2BOYS
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients in a microwave safe bowl.
- Microwave on high for 2 minutes
- Stir oatmeal, and add flaxseed (it will thicken the oatmeal so don't worry if the mixture seems thin at first!)
- Top with optional Splenda packets. I also top mine with more sliced banana & low carb vanilla yogurt. Raisins or nuts would be good, too!
Nutrition Facts : Calories 286.7, Fat 11.9, SaturatedFat 3.6, Cholesterol 17.1, Sodium 65.9, Carbohydrate 37.6, Fiber 7.8, Sugar 7.8, Protein 9.9
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- Add 1/4 cup flaxseeds, 3 cups of water, and a pinch of salt to blender cup. Blend for 10-15 seconds- yes that’s all you need!
- Pour flaxseed milk into a container and let it sit for 10 minutes. Flaxseed milk is difficult to strain through a nutmilk bag or cheese cloth as it has a gelling characteristic- if you let the flax milk sit for 10 minutes the seed husks & fibers will separate, allowing you to scoop them out with a spoon! You can save the gell and add it to smoothies, baked goods, or use it as a flax egg! This tip is pure magic! The flaxmilk will separate into 3 layers: Flaxseed gell on the top, perfect flax milk in the middle, and a bit more flaxseed gell on the bottom! We want that pure center portion for a nice creamy flaxmilk!! (TIP: if you let the flaxmilk sit & separate but are having a hard time scooping out the flax material, place in the freezer for 5 minutes. The flaxseed matter will firm up even more making it very, very easy to scoop out. This is what I usually do!)
- After the milk has separated into layers and you have removed the top layer of flax matter, you can easily strain the rest of the milk through a nut milk bag- be sure to leave the last bit of flaxseed at the bottom and don’t pour it into the nut bag.
- Flavor as you see fit and store, covered, in the fridge for 3-5 days. Recipes yields about 2 cups of flaxmilk, I like to add 1 teaspoon of vanilla extract, a pinch of cinnamon and 1-2 teaspoons of maple syrup.
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