gluten free, gluten free milk, gluten free vegan, hazelnut milk, hazelnuts, living food, nut milk, nutella milk, organic, organic food, organic nutella, organic raw food, organic vegan, organic vegan hazelnut milk, organic vegan nut milk, raw food, raw food vegan, raw organic vegan, raw vegan, raw vegan hazelnut milk, raw vegan nut milk, raw vegan nutella, raw vegan nutella milk, vegan, vegetarian
One of the hardest things about eating a live food diet was giving up grain cereals! I had grown up on a morning routine of a variety of different breakfast cereals, and it had never ceased being my absolute favorite meal of the day. Going raw changed all of that however, and it made it so difficult to go without something that was so near and dear to my heart. However, when I discovered the joy of buckwheat-based cereals, (sounds gross but it isn’t) I had to figure out a way to jazz up the “milk” component of my beloved bowl of cereal. Because frankly, raw almond milk was getting old. Enter hazelnut milk: the famed base ingredient for the cult-classic Nutella chocolate spread, hazelnuts are exactly what you need to make the morning indulgent again.
“Nut Milk Bag,” Or other Strainer
Himalayan Pink Salt
Measure one cup of Hazelnuts and put them in a sprouting jar. Fill the sprouting jar with water until the Hazelnuts are submerged (they tend to float so really fill it to the top).
Leave them to soak overnight or for 8+ hours and they will “activate” and release all of their enzyme inhibitors which turn the water brown. Drain, then rinse the Hazelnuts in the jar with fresh water and drain once more.
Then, place the drained Hazelnuts in a highspeed Blender and fill the pitcher about three inches from the brim. Then, blend on your Blender’s highest setting for 20-30 seconds.
Next, take an empty glass pitcher and place the Nut Milk Bag (or other Strainer) over the pitcher. Pour all of the blended liquid through the strainer and into the pitcher. If you’re using a Nut Milk Bag you’ll have to squeeze the remaining liquid out of it until all that remains inside the bag is pulp.
Once completely strained, briefly rinse out your Blender and re-pour the Hazelnut Milk into the Blender’s pitcher. Now, add 1TBS of honey and 1/4TSP of Himalayan Pink Salt into the Hazelnut Milk and re-blend. Now that you’re done, pour it into your favorite glass bottle and enjoy by itself, in smoothies, or with a bowl of cereal.