This is my first attempt at making gravy with milled flax seed, and I have to say flax worked well as a thickening agent in this particular recipe. The only thing is, this gravy doesn't have quite the same mouth-feel as normal gravy does, and it gave the cauliflower that I paired it with a bit of a "slide-y"(?) consistency. However, the gravy was an excellent sauce for the almond crusted pan fried chicken I made. Overall, I am pretty happy with the result, but not yet satisfied. I will be tweaking around with this recipe sometime in the near future.
In the meanwhile, I decided to put an "Optional add-on's" section below which lists ingredients that I think would elevate the gravy in both texture and taste, but I haven't actually given those options a try yet, so season at your own discretion!
The entire basic recipe is only 1 gram of carbs.
Basic gravy ingredients (serves 4)
- 1 pound raw pork sausage or chopped bacon
- 1 tbsp butter (if you're using sausage or turkey bacon)
- 4 tbsp milled flax seed
- 1 to 1 1/2 c unsweetened almond milk
- Salt and pepper to taste
- 1/2 cube chicken bouillon (optional)
- 1/4 c chopped onion (optional)
- 1 clove garlic, minced (optional)
- 1 tsp crushed red pepper flakes (optional)
- 1/4 c ricotta cheese (optional, might help the texture)
- On medium-high heat, brown the sausage or bacon, using butter if not enough oil renders out. Add in any of the optional ingredients at this point.
- Stir the flax seed into the pan once the meat browns, and the vegetables soften. Let cook for about a minute, then whisk in the almond milk.
- Lower the heat to medium. Let the mixture come to a simmer and thicken, about 5 minutes. Serve either on the side or on by pouring on top of fried chicken. (Side-note: The gravy tends to thicken even more after taking it off the heat and letting it cool for 3 minutes. Add more milk if the gravy gets too thick.)
Nutritional Info (for the basic recipe)
Calories: 827 calories
Total fat: 56 grams
Total carbs: 10 grams
Dietary fiber: 9 grams
Net carbs (entire basic recipe): 1 gram