Pumpkin Seed MIlk
Quick and easy pumpkin seed milk. It's dairy-free, vegan, delicious and packed full of nutrition.
Equipment
- Weighing scales
- Mixing bowl
- Strainer
- Blender
- Glass bottles
Ingredients
- 100 g Pumpkin seeds
- 200 ml Water - filtered (for soaking )
- 300 ml Water - filtered (for blending)
- 20 g Dates
- ⅛ teaspoon Spirulina (optional)
- ¼ teaspoon Pink salt
Method
- Soak pumpkin seeds in 200ml of water overnight in the fridge.
- Strain and rinse the pumpkin seeds.
- Transfer pumpkin seeds to blender.
- Add 300ml filtered water, spirulina, pink salt and date.
- Blend for 30 seconds until smooth.
- You can strain through a nut milk bag if your prefer an extra smooth milk or if your blender is not very powerful!
- Transfer to glass storage bottle and chill in the fridge until required.
Recipe Notes
Sweetener variations
- Try adding figs, raisins or other dried fruits as sweeteners
- Instead of soaking overnight, place nuts into a bowl and cover with boiling water. Let soak for 15 minutes, then strain and blend as per recipe directions.
- Try adding a spoon of raw cacao and an extra date to this recipe for an special treat!
- If you do prefer and smoother milk and decide to strain through a nut milk bag, use remaining pulp in baking recipes.
- You may need to give it a shake if it separates a bit the next day (which is natural).
- This milk will last for up to 3 days in the fridge.
Nutrition Facts
Serving: 200mlCalories: 308kcalCarbohydrates: 13gProtein: 15gFat: 25gSodium: 309mgPotassium: 473mgFiber: 4gSugar: 7gVitamin A: 10IUVitamin C: 1mgCalcium: 35mgIron: 5mg
