• Jenny

Maple Pecan Nut Milk

Happy Monday Friends! This week I have a new fall flavored nut milk for you. One of my favorite Fall flavors this time of year as a kid was pecan pie. I love finding ways to bring these delicious flavors into everyday foods (and beverages) that offer high doses of health and nutrition benefits.


Pecans are known to contain more antioxidants than any other tree nut. Pecan nuts in fact rank among the top 15 foods with the highest levels of antioxidants according to the USDA. They are also a powerhouse of vitamins and minerals such as manganese, potassium, calcium, iron, magnesium, zinc, and selenium, offering some wonderful health benefits.


If the pecan's impressive nutrient profile doesn't get your attention, then just get straight to the nut milk making and let your taste buds delight in this rich and robust fun flavor. Pecan milk is a perfect base for oatmeal, chia seed pudding, smoothies, and is also delicious on it's own fresh and cold right out of the fridge. Enjoy!


Maple Pecan Nut Milk (Makes 4 cups)


Ingredients:


· 1 cups pecans*, soaked in water with a pinch of Himalayan salt at least 8 hours

· 4 cups filtered water

· ½ Tbsp cinnamon

· 1 tsp vanilla

· 1-2 TBSP maple syrup*


Directions:


1) Drain and rinse pecans.

2) Add soaked pecans and 4 cups water to a high-powered blender and blend on high for 1 minute.

3) Strain through or nut milk bag into a large bowl.

4) Pour strained pecan milk back into blender and add cinnamon, maple syrup and vanilla.

5) Blend on low just until combined and enjoy!

6) Nut milk will last in fridge up to 4 days.


*Notes:


-Feel free to use any kind of nut.

-For a sugar free nut milk, use vanilla Sweet Leaf Stevia drops in place of maple syrup, adding a 1 tsp of maple flavored extract.

-For a richer nut milk, replace 1 cup water with 1 cup coconut milk

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