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.
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.
