Last month we brought you our very popular Nut Roasting Guide and this month we are excited to bring you our Nut and Seed Milk Making Guide! We share how to make the perfect Almond Milk, Pumpkin Seed Milk and Hazelnut Milk.
Here’s why we love making our own nut and seed milks:
- They taste much better, are fresher and you can be 100% sure what goes into them, we’ve found so many supermarket based ones are full of additives.
- Homemade is easy once you’ve done it a couple of times and much more cost effective – for example, 1 Litre of homemade almond milk using our whole almonds would cost you around 98p to make, supermarket alternatives are usually at least twice that, the more pure almond milks with shorter shelf life a lot more.
- You’ll be reducing your packaging waste, no carton needed, you can simply make and store in the fridge for when you need. Remember our whole almonds now come in our biodegradable bags too!
So grab our free Nut and Seed Milk Making Guide on our blog post here: Nut & Seed Milk Guide. We share what equipment and our ingredients you need, the steps for making each of the different milks along with storage advice and what we recommend you use each milk for – for example, did you know hazelnut milk is amazing in coffee! We hope you find it very helpful and enjoy homemade milks as much as we do.
We recently added a great new product, Canihua to our range! Canihua is a grain-like seed that’s closely related to Quinoa but even better in our opinion. It is naturally gluten-free, a great source of vegetable protein (15g per 100g) and high in fibre (11g per 100g!).
Just like Quinoa, Canihua has a wonderful nutty flavour but it’s slightly sweeter and there is no need to rinse Canihua as it does not contain saponins – the naturally occurring protective coating found in most plants that gives Quinoa a slightly bitter flavour unless washed thoroughly.
Canihua is excellent to use as an alternative in recipes that call for rice or couscous. We made a delicious lunch bowl with it in the image below.
Recipe: Chocolate Banana Buckwheat Waffles
Makes 4 waffles
1/3 cup milk/milk alternative mixed with 1 tsp flax powder
1 cup buckwheat flour
1/2 tsp baking powder
1 tbsp coconut syrup
1 banana – chopped quite finely
2 heaped tbsp cocoa powder
Mix the milk and flax and allow to sit for a couple of minutes.
Meanwhile, lightly oil a waffle pan and allow to heat up. Mix all dry ingredients together in a large bowl and create a well in the middle. Add the coconut syrup, sliced banana and the flax mix and stir to combine.
Spoon the batter into your waffle maker and cook for approx 6-8 minutes until golden.
Serve with yoghurt or ice cream (or ‘nice’ cream) as desired.