Ingredients
- 1 cup flaxseeds
- 2 cups warm water
Instructions
- Reach for whole brown or golden seeds rather than the pre-ground meal. Ground flax releases its oil immediately and turns bitter within a day, while an intact seed keeps that oil sealed until you want it.
- Use water that is warm to the hand rather than hot. Warmth coaxes the hull into giving up its mucilage; water off the boil scalds the outside of each seed and slows the whole thing down.
- Tip the seeds into the water rather than the water onto the seeds, and stir once as they go. Done the other way round they clump into a raft that stays powdery in the middle.
- Leave the bowl on the bench for an hour or two and stir it once partway through. There is nothing to watch here; this is the part of the recipe that only time does.
- It is ready when a spoon dragged across the surface leaves a trench that closes slowly, and the mass lifts as one rather than pouring. Watery means it needs longer, and stiff enough to hold a peak means you can slacken it with a splash more water.
- Use it the day you make it or cover it and refrigerate it for three days. Past that it sours, and you will smell it well before you taste it.
Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 556 kcal | 158 kcal |
| Protein | 19.1 g | 5.4 g |
| Fat | 44 g | 12.5 g |
| saturated | 3.9 g | 1.1 g |
| Carbohydrate | 1.7 g | 0.5 g |
| sugars | 1.7 g | 0.5 g |
| Fibre | 28.4 g | 8.1 g |
| Sodium | 31 mg | 9 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
