Pumpkin Seed Milk
Roasted pumpkin seeds with sea salt are one of my favorite snacks. They have a rich, nutty flavor that I absolutely love — so turning them into a smooth milk could only result in something glorious!
You can use this milk in desserts, smoothies, golden milk, puddings, granola, or even in your tea or coffee.
Pumpkin seeds are a great source of minerals like magnesium, zinc, and iron. They're also packed with antioxidants such as carotenoids and vitamin E. Thanks to these health benefits, they’re a great reason to include pumpkin seeds in your diet on a regular basis.
Ingredients:
200 g raw pumpkin seeds
1 l of water
Pinch of salt
2 tablespoons of agave- or ahorn syrup
1 teaspoon of vanilla extract
1 teaspoon of grounded cardamom (optional)
Directions:
Soak the pumpkin seeds in water and a pinch of salt overnight, or at least 6 hours.
Drain and rinse soaked seeds and place into the blender together with the water, salt and agave- or ahorn syrup.
Mix long enough until you see the seeds are mixed and the colour turns grey-greenish.
To strain*, place a nut milk bag in a big bowl. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through.
Store the milk in a sealed container in the fridge. It will keep for 2 to 3 days.
*If you soak the pumpkin seeds long enough you don’t need to strain it. Actually, you’ll get more nutritional benefit if you don’t strain it. However, for a silky smooth texture you should better strain the seeds.
Nina Beckers
