Flaxseed Milk
I think that flax is a really important crop, and it's nutritious too. You can find out about my flax research by reading my blogpost here. On top of that, 22 August is World Plant Milk Day. There are many benefits of making your own plant milk and you can read more about these on my blog here.
I have experimented with flavours, but feel free to try your own too. I enjoy the creamy sweetness of the flax with the vanilla, dates and cinnamon. Enjoy it as a hot drink in winter, or try pouring it over cereal or drinking it on its own straight from the fridge.
If you're serious about making plant milk, it's well worth investing in a nut milk bag. Muslin fabric works too.
I’ve based the recipe on the size of a standard Nutribullet processor, for ease, and it makes about 325ml of milk. However, it's easily doubled. It will keep for about three days in the fridge.
If you enjoyed making flaxseed milk, try out my recipes for oat milk and hemp milk. If you're looking for other ways to incorporate flaxseeds into your diet, follow the links in my blogpost to other flax recipes that I've devised.
Ingredients
Method
1. Place the water and flaxseeds in the blender and blitz until the flaxseeds have broken down. Let the mixture rest for 10 minutes.
I think that flax is a really important crop, and it's nutritious too. You can find out about my flax research by reading my blogpost here. On top of that, 22 August is World Plant Milk Day. There are many benefits of making your own plant milk and you can read more about these on my blog here.
I have experimented with flavours, but feel free to try your own too. I enjoy the creamy sweetness of the flax with the vanilla, dates and cinnamon. Enjoy it as a hot drink in winter, or try pouring it over cereal or drinking it on its own straight from the fridge.
If you're serious about making plant milk, it's well worth investing in a nut milk bag. Muslin fabric works too.
I’ve based the recipe on the size of a standard Nutribullet processor, for ease, and it makes about 325ml of milk. However, it's easily doubled. It will keep for about three days in the fridge.
If you enjoyed making flaxseed milk, try out my recipes for oat milk and hemp milk. If you're looking for other ways to incorporate flaxseeds into your diet, follow the links in my blogpost to other flax recipes that I've devised.
Ingredients
- 400ml cold water
- 25g organic flaxseed
- Pinch of salt
- 1 tsp vanilla extract
- 2 medjool dates
- ½ teaspoon ground cinnamon
- Food processor (I use a Nutribullet)
- Nut milk bag (or a piece of muslin and a large elastic band)
- Large bowl
- Bottle/jug
Method
1. Place the water and flaxseeds in the blender and blitz until the flaxseeds have broken down. Let the mixture rest for 10 minutes.
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2. After 10 minutes, visible layers will have appeared. The top is a little gel-like and can make it difficult to strain, so carefully spoon as much of this top layer off and discard: it's the cloudy water between the two layers that we want. Don't worry about the bottom layer - the straining process will get rid of this.
3. Add the remaining ingredients and blitz briefly to combine.
4. Pour the mixture through a nut milk bag suspended over a bowl (or through a piece of muslin suspended over a large bowl, secured using an elastic band). Collect the milk in the bowl below.
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5. Pour the milk into a bottle/jug.
