Homemade sweet lupin milk

Ingredients for 1 servings:

• 55 g sweet lupin meal
• 400 ml water
• 1 pinch of salt
• 3 tsp, leveled erythritol (sugar substitute) (possibly Erythritol Bronxe or coconut blossom sugar)
• 1 pinch(s) vanilla powder
• 550 ml water

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 minute; Total time approx. 4 hours 11 minutes

Plant milk, low carb, vegan, great in coffee

Soak the sweet lupin meal in 400 ml of water for at least 4 hours. It can also be soaked longer. The longer, the creamier the milk will be. Then pour it into a saucepan and simmer for 1 minute. Then drain the soaking water. There are two ways to make the milk. 1. Option: Refill with 550 ml of water and add everything to a high-performance blender. Blend for about 2 minutes, possibly using the “nutrition” or “green smoothie” program. Strain through a cloth, which is a bit tricky, and squeeze the mixture vigorously at the end. Season with salt, sweetener, and vanilla, if desired. Stir well. Store in the refrigerator. The fine press cake can now be used as a spread (you’ll find a recipe for this in my recipes). 2. Option: Add 500–550 ml of water to the cooked meal and puree with an immersion blender for about 2 minutes. Then, as with the other method, strain through a cheesecloth, squeeze out any excess liquid, and season to taste. The press cake won’t be as fine and can be used in other ways, such as patties, meatballs, or vegetable stir-fries. Simply stir in. Sweet lupin flour replaces eggs. Makes about half a liter of sweet lupin milk. Sweet lupin meal is available, for example, at health food stores.