Walnut Sunflower Milk
A luscious and velvety walnut and sunflower milk made with only 4 ingredients.
Ingredients:
65g raw walnuts, shelled
55g raw sunflower seeds
45g medjool dates, pitted
750ml filtered or spring water
Pinch of fine sea salt, optional
Directions:
Prepare a glass container and place the walnuts, sunflower seeds and pitted dates in it and pour over them some boiled water.
Allow the elements to soak for at least 30 minutes.
Place a nut milk bag in a mixing bowl and pour over it some boiled water to sterilize for about 5 minutes. Together with them, sterilize the glass storage jar and the blender with boiled water too. Carefully drain the hot water from each of these vessels and set them aside until it is time to blend the nuts.
Drain the water from the walnut-sunflower seed-date mix and add to the blender. Add in a pinch of fine sea salt if preferred.
Add in 750 ml of filtered, spring or boiling water that has been cooled. Blend on high speed for one to two minutes until all the elements are pulverized.
Open up the nut milk bag in the mixing bowl and pour the blended elements into the nut milk bag and carefully squeeze out all the liquid.
Store the milk blend in the glass storage jar and keep in the refrigerator.
Aim to use your walnut sunflower milk within 3 to 4 days for any recipe that calls for milk.
For the recipe video:
Scroll to 00:00:50 and 00:09:41 on the video below for this WALNUT SUNFLOWER MILK.
