Buckwheat Sesame Milk
A quick-cooking and interesting non-dairy milk, that I haven't yet seen in stores - give it a try!
Servings: 4 cups
Ingredients
- 1 cup buckwheat, cooked
- 1 Tbsp tahini, or another nut/seed butter
- 1 tsp vanilla extract
- 1 Tbsp unrefined sugar, (sucanat, coconut sugar, or another unrefined sugar, or a date or two)
- 3 cup water
Instructions
- Put all ingredients in a blender. Puree until smooth.
- You can strain the fiber out with a cheesecloth or mesh bag.
- Transfer to an airtight container and store in the fridge.
Notes
I didn't strain this milk in the video, just left the fiber from the buckwheat in there. It settled at the bottom of the jar, and in the end was pretty thick. Once I'd used all the milk and was left with the thick buckwheat puree, I used it in a smoothie. It was really, really good!
Nutrition
Calories: 185kcal | Carbohydrates: 35g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 6mg | Potassium: 196mg | Fiber: 5g | Sugar: 4g | Calcium: 10mg | Iron: 1.3mg
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