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Because in food I trust. In all forms and shapes. 

Pumpkin cake nut milk

Pumpkin cake nut milk

Ingredients

35g “Seeberger” blanched almonds
25 g “Seeberger” pumpkin seeds
pinch of sea salt
1/2 tsp ground ginger
1/2 stick Ceylon cinnamon or 1/2 tsp ground cinnamon
pinch of freshly ground nutmeg
3 pitted dates
750ml filtered water

Ingredients

Place almonds and seeds in a bowl and cover with water leaving for 8h in the fridge. Drain, place in a blender with only 1/3 of the water and rest of the ingredients. Process until smooth, add rest of the water, blend for 90 seconds on a Blendtec or Sage Super Q. Strain through a nut milk bag, very fine strainer or one lined with cheesecloth that will let the liquid pour through. Pour into a bottle and keep in the fridge. Will keep for 4 days.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s
In partnership with Seeberger

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