5 Easy Flax Milk Swaps for Thanksgiving
If you're looking for a few easy ways to swap out your usual Thanksgiving meal, Flax Milk is here to help.
Flax milk is packed with vitamins, minerals, and fiber and is also rich in omega-3 fatty acids. It's the perfect alternative to traditional dairy milk and can be used in place of any other type of milk you'd like.
Here are 5 easy swaps for your favorite Thanksgiving recipes:
- Organic flour: this will allow the bread to rise a bit and give it the spongy, caky consistency of bread.
- Yellow cornmeal: A must for cornbread! It give the bread its beautiful golden-brown color and the grainy, delicious consistency.
- Coconut sugar: This gives the bread a touch of sweetness it needs to balance out the corn and bread flavors.
- Salt: Just a pinch to bring out the complexity of flavors.
- Baking powder: To help the dough rise and expand as it bakes.
- Butter: This is a must -- it gives the bread a moist, flaky, rich flavor that is heavenly.
- Egg: This binds everything together and helps the bread to rise.
- Flax Milk: For a rich, moist cornbread!
- Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees F.
- In a medium mixing bowl, add the flour, cornmeal, coconut sugar, salt, and baking powder. Whisk to combine well.
- Make a well in the center of your dry ingredients and add your oil or butter, flax milk, and egg. Stir until the mixture comes together and only a few lumps remain.
- Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
Yield: 4 to 6 servings
- 2½pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
- 4 tablespoons butter, more for dotting
- ⅓ cup flax milk
- In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook. (This can be done up to 4 hours in advance.) Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)
- In a saucepan or a microwave oven, heat butter and flax milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan or over very low heat for a minute (you want dry potatoes). Using an extruding masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.
- Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. (Potatoes can quickly become sticky.)
- To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 small shallots, minced
- 2 cloves garlic, minced
- 8 ounces cream cheese
- 18 ounces frozen kale, lightly steamed and drained
- 1/3 cup Parmesan cheese
- 1/3 - 1/2 cup flax milk
- Kosher salt and pepper, to taste
- In a 12-inch skillet add butter and olive oil and set over medium heat.
- Once melted add shallots and garlic. Saute until soft and fragrant.
- Add in cream cheese, break up with a spatula, and let melt into the pan. If it starts to burn turn down the heat.
- Once mostly melted add in steamed drained kale and stir.
- Stir in Parmesan cheese.
- Pour in 1/3 cup flax milk, stir and add more flax milk if needed for creaminess and moisture.
- Season with salt and pepper and serve hot.
CHOCOLATE PEANUT BUTTER PIE
Yield: One 9-inch pie
For the Crust
- 1 cup/110 grams graham cracker crumbs (from about 7 crackers)
- ⅓ cup/30 grams Dutch-processed (dark) unsweetened cocoa powder
- ¼ cup/30 grams coconut sugar
- ¼ teaspoon fine salt
- 5 tablespoons/70 grams unsalted butter, melted and cooled
- Nonstick cooking spray
For the Peanut Butter Filling
- 1¼ cups/300 grams heavy cream
- 1 cup/270 grams creamy peanut butter (see Tip)
- 6 ounces/170 grams cream cheese, softened
- ¾ cup/90 grams coconut sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon fine sea or table salt
For the Chocolate Glaze
- 6 tablespoons/85 grams heavy cream
- 4 ounces/113 grams bittersweet chocolate, finely chopped
- 2 tablespoons hot brewed coffee or hot water
- 2 teaspoons light corn syrup
- ¼ cup/40 grams roasted, salted peanuts
- Make the crust: Position a rack in the center of the oven and heat the oven to 350 degrees. Mix the crumbs, cocoa powder, coconut sugar and salt in a medium bowl until well combined. Drizzle the butter over and mix with a fork or your fingers until the mixture is evenly moistened.
- Coat a standard 9-inch pie plate with nonstick cooking spray. Spread the crumb mixture in an even layer across the bottom. Press the crumbs firmly into the bottom and up the sides to form a crust. Bake until it feels dry to the touch and smells toasty, 10 to 12 minutes. Cool completely on a wire rack.
- Make the filling: Whisk the cream with a stand or hand mixer (or by hand, which will take quite some time and energy) until stiff peaks form. Beat the peanut butter, cream cheese, coconut sugar, vanilla and salt (with an electric mixer or by hand) until well blended and smooth. Gently stir the whipped cream into the peanut butter mixture until fully incorporated. It’s OK if the cream deflates.
- Spread the peanut butter filling in an even layer over the cooled pie crust. Freeze until firm, about 30 minutes.
- Make the glaze: Bring the cream to a simmer in a small saucepan over medium heat. Turn off the heat and add the chocolate. Let sit for 30 seconds, then stir slowly until the chocolate melts. Add the coffee and corn syrup, and stir until smooth.
- Take the pie out of the freezer. Slowly pour the chocolate glaze all over the top of the pie. Tilt the pie plate if needed to evenly coat the top. Scatter the peanuts on top. Let stand until the top sets, about 15 minutes. Slice and serve, or refrigerate for up to 3 days before slicing.
- 1 unbaked 9-inch pie shell
- 2 eggs
- 1⁄2 cup brown sugar
- 1 & 1⁄2 tsp cinnamon
- 1⁄4 tsp ground nutmeg
- 1⁄4 tsp salt
- 1 & 3⁄4 cups mashed pumpkin
- 1 cup flax milk
- Whisk eggs
- Add sugar, spices, and salt.
- Add pumpkin, flax mylk
- Pour mixture into pie shell.
- Bake at 375F for 55 minutes.