Ingredients
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½ cup flax seeds
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4 ½ cups water
Directions
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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.
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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 Note
Store in the refrigerator for up to 3 days in an airtight container. Flaxseed 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)
| 104 | Calories |
| 8g | Fat |
| 6g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 104 | |
| % Daily Value * | |
| Total Fat 8g | 11% |
| Saturated Fat 1g | 4% |
| Sodium 14mg | 1% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 5g | 19% |
| Total Sugars 0g | |
| Protein 4g | 7% |
| Vitamin C 0mg | 0% |
| Calcium 57mg | 4% |
| Iron 1mg | 6% |
| Potassium 160mg | 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.
