Homemade Flax Seed Milk

Dairy-free milks can be pretty limiting if you are allergic to nuts, have a gluten intolerance, and/or a sensitivity to soy.  Everything from the “go-to” almond milk, soy milk, oat milk, coconut milk, even cashew milk, is off-limits.

There is also hemp and rice milk available in stores, but the problem with these I have found is that, since they lack pretty much any amount of protein, cooking with them can be difficult.  The lack of lipids and aminos eliminates the binding quality of milk, and things can turn out pretty crumbly and dry!  And drinking a glass of rice milk just doesn’t have that creamy satisfaction that a nice, cold glass of milk does.  Nor the nutrition!

Solution?  It’s play time.

A seed substitute I use frequently in all types of cuisine is the glorious FLAX SEED.  Why don’t they sell flax seed milk?  Is it impossible to make?  I figured I’d give it a go.  And I am SO happy to say that it was a major success.

Take a stab at this supremely healthy, delightfully creamy, deliciously useful milk alternative.  Your baking, cookies and milk, and overall health will LOVE YOU for it.

Homemade Flax Seed Milk 

1 cup whole flaxseeds (make sure they are not already ground)

3 cups filtered or spring water (or boiled water that has been brought back to room temperature)

1 tbs. agave nectar

1 tsp. pure vanilla extract

1/8 tsp. sea salt

*

 Soak time: 8 hours

Preparation time: 8 minutes

Yields about 2 cups raw flax seed milk

*

1. Soak flax seeds in an air-tight, sanitized canister in the 3 cups water for 8-10 hours.  (Do not need to refrigerate.)  Flax seeds should expand substantially.

2. After seeds have soaked, pour everything into a blender, and blend for anywhere between 5 and 7 minutes, depending on how strong your blender is.  Seeds should be completely combined with the water, so that no shells are intact.  (Liquid should be creamy, not seedy.)

3. Cover the top of a large bowl with a cheese cloth, folded over twice, so that it is 4-ply.  Time to get those hands dirty!  (Make sure they’re clean first.)  Pour the blended flax seeds into the cheese cloth, and then squeeze out all of the liquid through the cheese cloth, into the bowl.  This is your milk!  Keep squeezing until you cannot release any more liquid.  (It’s like the most rewarding stress ball, ever.)
4. Mix in agave nectar, vanilla, and sea salt with a whisk.  Either serve immediately or store in an AIR-TIGHT container for up to two days.*
*This is a raw milk, so it will go bad after a few days or if it has not been stored properly.
****

**** 
PUT THAT MILK TO USE!  Check out these easy recipes for what I did for breakfast after squeezing that cheese cloth:

Simply mix 1 cup flax seed milk with 1 cup sorghum flour to create these pancakes: Eggless Gluten-free Pancakes

Soak your favorite sliced bread of choice in 1 cup flax seed milk, 1 tsp. cinnamon, and 1 tsp. agave nectar for this gooey French Toast: Eggless Dairy-free French Toast


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6 Comments

Filed under dairy bubble, gluten bubble, nut bubble, recipes, vegan

6 responses to “Homemade Flax Seed Milk

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