Hazelnut-Oat Milk
- Minutes to Prepare:
- Number of Servings: 32
Ingredients
1/4 cup or 30 grams Raw Hazelnuts or FilbertsApproximately 1 cup water for blanching2 cups water for blending1/2 cup Rolled OatsApproximately 1 cup water for soaking2 cups water for blendingOptional (not measured in nutritional information):Pinch of saltSweetener of choice (Suggestions: Stevia, Maple syrup, Honey, Sugar)1 tsp Vanilla
Blanch and peel Hazelnuts (to reduce bitterness):
1. In a small saucepan bring 1/4 cup raw hazelnuts to a full rolling boil.
2. Allow to cool in water.
3. Peel brown skin off the nuts and discard.
This step ensures the milk is creamy white and mild flavored - but it it not required.
Make the Hazelnut milk:
1. In a blender puree the nuts and 2 cups of water on highest setting for at least one minute.
2. Strain the milk. For best results use cotton fabric, fine weave (such as an old t-shirt or cloth napkin).
Do not discard the pulp - it can be used in cookies, smoothies or dried and used as a nut flour for gluten-free cooking.
Make the Oat Milk:
1. In a separate container add oats and enough water to cover.
2. Soak the oats for 15 minutes.
3. Drain the water from the oats (I use a wire strainer).
4. In a blender combine the soaked oats and 2 cups of water.
5. Blend on highest setting for 60 seconds.
Important note: Longer blending will change the texture of the resulting milk. Some people call this texture "slimy".
6. Strain the milk. For best results use cotton fabric, fine weave (such as an old t-shirt or cloth napkin).
Do not discard the pulp - it can be used in cookies, breakfast oatmeal or even smoothies.
Make Hazelnut Oat Milk:
1. Combine the two milks in a 1 quart container.
2. Taste and adjust flavors using a pinch of salt, a sweetener and optional vanilla.
I prefer the milk without any changes.
Store the milk in the refrigerator 4 to 6 days.
Nutrition is calculated with Serving Size: 1 ounce
1. In a small saucepan bring 1/4 cup raw hazelnuts to a full rolling boil.
2. Allow to cool in water.
3. Peel brown skin off the nuts and discard.
This step ensures the milk is creamy white and mild flavored - but it it not required.
Make the Hazelnut milk:
1. In a blender puree the nuts and 2 cups of water on highest setting for at least one minute.
2. Strain the milk. For best results use cotton fabric, fine weave (such as an old t-shirt or cloth napkin).
Do not discard the pulp - it can be used in cookies, smoothies or dried and used as a nut flour for gluten-free cooking.
Make the Oat Milk:
1. In a separate container add oats and enough water to cover.
2. Soak the oats for 15 minutes.
3. Drain the water from the oats (I use a wire strainer).
4. In a blender combine the soaked oats and 2 cups of water.
5. Blend on highest setting for 60 seconds.
Important note: Longer blending will change the texture of the resulting milk. Some people call this texture "slimy".
6. Strain the milk. For best results use cotton fabric, fine weave (such as an old t-shirt or cloth napkin).
Do not discard the pulp - it can be used in cookies, breakfast oatmeal or even smoothies.
Make Hazelnut Oat Milk:
1. Combine the two milks in a 1 quart container.
2. Taste and adjust flavors using a pinch of salt, a sweetener and optional vanilla.
I prefer the milk without any changes.
Store the milk in the refrigerator 4 to 6 days.
Nutrition is calculated with Serving Size: 1 ounce
Nutritional Info Amount Per Serving
- Calories: 10.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.3 g
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