Pumpkin Seed Milk
Roasted pumpkin seeds with sea salt are one of my favourite snacks. They have a rich and nutty flavour which I love. So making a smooth milk of these seeds could only taste glorious!
You can also use the milk in desserts, smoothies, golden milk, puddings, granola or even in your tea or coffee.
Pumpkin seeds are a great source of the minerals magnesium, zinc & iron. It also contains a lot of anti-oxidants like carotenoïden en vitamine E. Because of these health benefits they are a good reason to eat on a regular basis.
Ingredients:
200 g pumpkin seeds
1 l of water
Pinch of salt
2 tablespoons of agave- or ahorn syrup
1 teaspoon of vanilla extract
1 teaspoon of grounded cardamom (optional)
Directions:
Soak the pumpkin seeds in water and a pinch of salt overnight, or at least 6 hours.
Drain and rinse soaked seeds and place into the blender together with the water, salt and agave- or ahorn syrup.
Mix long enough until you see the seeds are mixed and the colour turns grey-greenish.
To strain*, place a nut milk bag in a big bowl. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.
Store the milk in a sealed container in the fridge. It will keep for 2 to 3 days.
*If you soak the pumpkin seeds long enough you don’t need to strain it. Actually, you’ll get more nutritional benefit if you don’t strain it. However, for a silky smooth texture you should better strain the seeds.
Nina Beckers
