We allll know the clever jokes: “How do you ‘milk’ an almond? Or a hemp!?”. But with the number of unhappy lactose-intolerant bellies and growing concerns with hormones in our dairy products – it’s lookin’ like these alternative milks (or ‘mylks’) are here to stay.
If you’re wondering why in the world you’d want to, one: spend the time making banana hemp mylk and, two: eat or drink it in the first place; we’ve got some answers.
First off – it’s delicious. Not only that but it’s packed with bonus (not to mention fresh) nutrients – added electrolytes, protein and more. (Conventional milks are pasteurized more or less to nutrient-oblivion). Particularly if you are a high-endurance athlete, the extra calories in this mylk are something you might be needing.
Tip: Store in an airtight container in the fridge for up to 3 days. Make sure you can get through all of the mylk in time to avoid waste.
Hazelnut Banana Mylk
- 1 cup raw, organic hazelnuts (soaked overnight)
- 3 cups of filtered water
- ½ banana (optional)
- 1 tsp vanilla
- 1 Medjool date (soaked for 4 hours or more)
- Drain your soaked hazelnuts and rinse them thoroughly. Throw the hazelnuts into your high-speed blender along with 3 cups of water, banana (if using), date and vanilla.
- Blend on high for a minute or two until smooth.
- From there, drain your mylk through a nut milk bag or cheesecloth. This is optional as I kinda like it as is.
- Store in an airtight container in the fridge. Aim to use it up within 3 days!
- 1½ cups oats
- 1½ cups puffed quinoa
- ½ cup coconut flakes
- ½ cup shaved almonds
- 1/3 cup dried mango, chopped
- 1/3 cup sunflower seeds
- ¼ cup brazil nuts
- 1 banana
- ½ cup coconut milk (ideally from a can)
- ¼ tsp vanilla
- ¼ cup maple syrup
- Preheat oven to 325F. In a large bowl combine all of the dry ingredients (oats, puffed quinoa, coconut, almonds, dried mango, sunflower seeds, cinnamon and cardamom).
- Toss the brazil nuts into a little blender/magic bullet, and grind up into a flour or ‘meal’ consistency. Add the banana and coconut milk to the blender and blend until smooth.
- Stir the vanilla and maple syrup into the mix of wet ingredients and then pour the whole thing over the dry mix.
- Stir everything up well and then transfer onto a cookie sheet. Bake for about 25 minutes – until nicely browned and crunchy. Remove from oven and let cool.