Autumn is really setting in here and although it’s still quite mild outside in the forest, I’m noticing that I want to consume slightly heavier food.
This creamy mylk made from Brazil nuts and sweetened with medjool dates seems to hit the spot. The medjools give the mylk an almost caramel-like flavour but if you can't get them use 2 - 3 smaller dates and add a quarter of an inch of Madagascan vanilla pod.
Blender and straining bag
Ingredients
1 cup of Brazil nuts
3 cups of pure water
2 medjool dates, stoned
Method
Blend the Brazil nuts with the water in a high speed blender, pass through the straining bag so you get a cream coloured liquid. Rinse the blender and put the strained mylk back in. Add the dates (and vanilla if using) and blend again until smooth. This is particularly good chilled.
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