DIY Flax Seed GelYields: About 8-10 oz.
Ingredients:
- 2 cups Water
- 1/2 cup Whole Flax Seeds
Directions:
- Mix Flax & Water in small sauce pan over medium-high heat
- Stir as mixture comes to a boil
- Cook at least 10 minutes
- Turn off heat once mixture turns "gooey" (think slim)
- Remove from the heat and pour immediately into a fine mesh strainer over a glass measuring glass, stirring to help it strain
- Or pour immediately into a coffee press, to separate
- Or allow to cool for 30 minutes to an hour, pour mixture into a nylon or cheese cloth lined measuring glass & squeeze to release all gel
- Store in a mason jar/plastic applicator bottle in the fridge up to 2 weeks or freezer for longer (be sure to remove a day before intended use so it can thaw)
- Shake before applying
Hoff Thoughts: Hit up YouTube to see how this is done! I’ve tried all of the above separation methods; I wish I could tell you the best method, but I haven’t had constant results with any, sometimes they work great and other times not so much. I can't use this amount within 2 weeks, so I freeze and one batch will last me about a month.
I love using flaxseed gel but I've not had a good experience freezing it. The gel and water separates when it thaws and I can't get it back to consistency no matter how much is whisk it :(
ReplyDeleteHmmm, I put mine in a little squeeze bottle, take it out a day before I need it, shake really good and put it back into the freezer. I haven't noticed any issues with separation.
ReplyDelete