Being someone who generally avoids milk and wheat, yesterday was pretty exciting when my dear friend Lauren, owner of Nutmoo (www.nutmoo.com) came over and taught us how to make vegan gluten free prune walnut scones and walnut milk. Here are the scones!
The other wonderful thing about this class was that I didn't have to teach it. I love to teach, but it's nice to be a student for a change, and Lauren is so much fun to watch. Now I need to find someone else who will do all my promo for when I teach! Here's Lauren working her special mixing techniques for us!
For the record, homemade nut milk is so much yummier than the store bought stuff, contains no stabilizers or preservatives, and costs a fraction of the price. Plus you can use any kind of nut or seed.
Here's how to make the nut milk magic happen!
4 ounces of nuts
Filtered water to cover the nuts
3 cups additional water
Pinch of salt
1 Tablespoon of agave nectar or sweeten to taste
Soak the nuts and refrigerate overnight
Pour off the water
Combine nuts and 3 cups of water in a blender and allow to blend on high between 5-10 minutes depending how powerful your blender is. The mixture is ready when it becomes very opaque and the ground nuts will be very fine. Increasing the ratio of nuts to water will make a richer milk. Strain the mixture with an nut milk straining bag (available online.) This bag can be used numerous times.
Add salt and agave nectar, and stir thoroughly.