I am obsessed, my husband is obsessed and my 3 little girls are obsessed with this divine combination of vanilla, dates, almonds and Brazilian nuts. High in protein, selenium and calcium this dairy-free nut mylk has become a morning staple atop cereals and oatmeals, a sweet treat after school and a warm cozy cup before bedtime. No added or refined sugars, no mucus forming dairy, no antibiotics or crazy growth hormones. Just pure goodness. A tiny bit of prep is so worth it here.
- 1/2 cup raw organic Almonds, soaked over night and rinsed
- 1/2 cup raw organic Brazilian Nuts, soaked over night and rinsed
- 3 cups of purified water
- Pinch of salt
- 3-4 dates, soaked overnight and pitted
- 2 TBLS pure Vanilla Extract
- A couple dashes of Cinnamon
- Nut Bag! or Cheese Cloth
Soak dates, almond and Brazilian nuts overnight in water.
Rinse. Add them to high powder blender with 3 cups fresh water and blend for 3-5 minutes until milky and smooth.
Have another pitcher in sink to catch mylk. Slowly pour through nut bag/cheese cloth squeezing out the liquid. Do this until all has been strained. Pour strained mylk back in blended container. Add salt, cinnamon and vanilla. Blend another minute.
Pour into glass containers and store in fridge. Use within the next 3 days. Bet you’ll be making another batch within a day!
You can freeze remaining nut meal/flour and use it for gluten-free cookies. BUT NOT SCHOOL FRIENDLY.
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