Pecan-Sunflower Seed Milk - Milk Does a Body Good
photo by RawfullyTempting
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 3⁄4 cup pecans, soaked over night
- 1⁄4 cup sunflower seeds, soaked 2 hours
- 3 -4 cups water
- 1 -2 pitted dates (optional) or 1 -2 honey (optional)
- 1 teaspoon vanilla extract
directions
- 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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