Homemade Flax Seed Milk Recipes
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 SEED MUFFINS
I got this recipe from a flax seed site and it is one I make often. The recipe says it makes 12 muffins, but because it has so much flax in it, I make 18. I have only made this with freshly ground flax seed as that is all I use. This has a very nutty flavor and is great with dried fruit. Please Note: Only eat one a day!!!! THESE ARE SUPER POTENT!!!
Provided by bayousong
Categories Quick Breads
Time 40m
Yield 12-18 muffins, 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grind flax seeds.
- Mix first 6 ingredients together.
- Add milk and egg.
- Spray muffin pan with cooking spray or use liners.
- Fill until 3/4 full.
- Bake at 350 F for 25-30 minutes.
Nutrition Facts : Calories 239.7, Fat 8, SaturatedFat 1.6, Cholesterol 21.2, Sodium 126.6, Carbohydrate 37.7, Fiber 5.2, Sugar 13.7, Protein 6.3
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- Add the flaxseed to a high-speed food processor/blender. Pour in the water and blend for a moment (ideally 10-20 seconds). If your blender is not very powerful, just keep on blending for a few minutes until the seeds have broken down.
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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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