February 28, 2014
Tired of almond milk? Try mixing other nuts and seeds. Today I used pecans, sunflower seeds, dates and vanilla extract. It was fabulous!
Pecan - Sunflower Seed Nut Milk
3/4 cup pecans, soaked over night
1/4 cup sunflower seeds, soaked 2 hours
3-4 cups water
1-2 medjool dates, or your fav sweetener
1 teaspoon vanilla extract, or 3 drops Medicine Flower vanilla extract
In blender, mix nuts, seeds and water. (The less water used, the creamier milk becomes).
Pour mixture into a nut milk bag. (you can also use paint bags found at Lowes or Home Depot, or use cheesecloth).
Gently squeeze liquid from pulp into a bowl. Be careful not to apply too much pressure on bag, but be firm. Once you have done so, empty pulp into a zip lock bag and freeze. When you collect enough pulp, spread on a non-stick dehydrator tray, covered with a mesh sheet, and dehydrate @ 110 degrees F for 8-12 hours or until dry. Crumble or run through ginder or dry blade and use as almond flour. I store flour in glass mason jars, in freezer.
Pour milk back into blender and add dates and extract. Feel free to add fruit or chia seeds to thicken. Drink as is, or use a a base for smoothies.
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