Prep Time:
20 mins
Total Time:
20 mins
Servings:
4
Yield:
4 cups
Ingredients
Directions
Combine water and flax seeds in a blender; blend on high for 1 minute. Rest for 2 minutes. Blend on high for 1 minute; rest for 5 minutes. Blend for 30 seconds.
Pour milk through a nut bag or a cheesecloth-lined strainer into a pitcher or glass container; press solids with the 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 in an airtight container for up to 3 days. 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 1 tablespoon dried pulp in your gluten-free baking for binding and boosting your fiber.
Nutrition Facts (per serving)
| 104 | Calories |
| 8g | Fat |
| 6g | Carbs |
| 4g | Protein |
