Tweaked from your usual milk
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 alteratice 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. 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.
2. Blend on high for a minute or two until smooth.
3. From there, drain your mylk through a nut milk bag or cheese cloth. This is optional as I kinda like it as is.
4. Store in an airtight container in the fridge. Aim to use it up within 3 days!
1. 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).
2. 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.
3. Stir the vanilla and maple syrup into the mix of wet ingredients and then pour the whole thing over the dry mix.
4. 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.