Basic recipe for raw nut milk and nut flour

Ingredients for 1 servings:

• 1 part nuts
• 3 parts water

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Suitable for almonds, nuts and seeds

The nuts and/or seeds should be raw food quality. You will need a nut milk bag for filtering. Soak the nuts in enough water to cover them. Soaking times: Macadamia nuts: 2 hours Cashews, Brazil nuts: 2-4 hours Pumpkin seeds, pecans: 4-6 hours Sunflower seeds: 6 hours Peanuts, hazelnuts, walnuts: 6-8 hours Almonds: 8-12 hours Drain the soaking water and rinse the nuts with water. Then place the nuts and water in a 1:3 ratio in a blender, e.g., 1 cup almonds to 3 cups water, and blend on high for 2 minutes. Empty this liquid into a nut milk bag and squeeze the bag firmly to collect as much liquid as possible. The collected liquid is the nut milk, which can then be used in smoothies, desserts, sauces, or as a milk substitute. The nut milk can be stored in the refrigerator for 3 days. The nut paste can be dried in a dehydrator and the resulting nut flour can be used later. The nut paste (can be stored in the refrigerator for 3 days, it can also be frozen) can be used in various raw food dishes and raw food cakes, for example. Information: Soaking the nuts in water makes them easier to puree. On the other hand, some contain harmful substances and people who eat a lot of nuts, such as raw foodists, should therefore ensure that these harmful substances are removed by soaking. Soaking is important for these nuts (especially almonds and walnuts) because the soaking water washes out the enzyme inhibitors (phytic acid and other antinutrients) that make them difficult to digest. Soaking also eliminates the bitter aftertaste of the nuts.