Homemade Flaxseed Milk Recipe

Flaxseed milk is a nutritious, dairy-free alternative to traditional milk, rich in omega-3 fatty acids, fiber, and lignans that offer various health benefits, including improved skin health and reduced inflammation.

Making your own flaxseed milk at home is straightforward and allows you to avoid added sugars and preservatives often found in store-bought versions. Here’s how to make it:

Ingredients:

• 1 cup of whole flaxseeds (golden or brown)
• 4 cups of filtered water (plus more for soaking)
• Optional for flavoring: 1-2 Medjool dates (for sweetness), vanilla extract (1 teaspoon), a pinch of salt, or cinnamon (½ teaspoon)

Equipment:

• Blender
• Nut milk bag, cheesecloth, or a fine mesh strainer
• Large bowl or pitcher
• Storage container or bottle for refrigeration

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Instructions:

1. Soak the Flaxseeds:
   • Place the flaxseeds in a bowl and cover them with water. The seeds should be completely submerged.
   • Soak the flaxseeds overnight, or for at least 8 hours, to soften them and make them easier to blend. This soaking process also helps to reduce phytic acid, which can inhibit mineral absorption.
2. Drain and Rinse:
   • After soaking, drain the flaxseeds and rinse them thoroughly under running water using a fine mesh strainer. This step removes any gelatinous residue produced during soaking and ensures a smoother milk.
3. Blend with Fresh Water:
   • Transfer the soaked and rinsed flaxseeds to a blender. Add 4 cups of filtered water.
   • For a sweetened version, add the pitted Medjool dates, vanilla extract, a pinch of salt, or cinnamon according to your preference.
4. Blend Until Smooth:
   • Blend on high speed for 1-2 minutes until the mixture looks creamy and well combined. The water should take on a milky appearance, and the seeds should be thoroughly pulverized.
5. Strain the Milk:
   • Place your nut milk bag, cheesecloth, or a fine mesh strainer over a large bowl or pitcher.
   • Carefully pour the blended mixture through your chosen strainer. If using a nut milk bag or cheesecloth, gently squeeze the bag or cloth to extract as much liquid as possible.
6. Store and Refrigerate:
   • Transfer the strained flaxseed milk to a storage container or bottle and refrigerate. Homemade flaxseed milk should be consumed within 3-5 days for best freshness and flavor.
   • Shake well before each use, as natural separation may occur.

Tips for Success: Homemade Flaxseed Milk Recipe

• Sweetness and Flavor Adjustments: Start with less sweetener or flavoring, taste, and adjust according to your preference. You can always blend in more dates, vanilla, or cinnamon after initial tasting.
• Thickness: Homemade flaxseed milk may be thicker than commercial varieties due to its high fiber content. You can adjust the thickness by adding more water during the blending process if desired.
• Nutrition Boost: Flaxseeds are a fantastic source of ALA (alpha-linolenic acid), a type of omega-3 fatty acid beneficial for heart health and reducing inflammation.
• Use of Leftover Flaxseed Pulp: Don’t discard the leftover pulp! It can be used in baking recipes, as a fiber-rich addition to smoothies, or even as a natural face mask for its skin-soothing properties.

Enjoy your homemade flaxseed milk as a refreshing drink, with cereal, in smoothies, or in any recipe that calls for milk. Not only is it delicious, but it’s also packed with nutrients beneficial for your overall health and skin.

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