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Buckwheat milk

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Ingredients

- 250g buckwheat

- salt

- maple syrup

- dates (optional)

You need an extractor

 

Instructions

I soaked the grain for 24 hours, changing the water 2 or 3 times, drained it, added 1 litre of water, a pinch of salt, a couple of pitted dates and a tablespoon of maple syrup (optional).

I mixed and inserted into the extractor one ladle at a time, taking both wheat and water.

You can keep it in a closed bottle in the fridge 3-4 days.

 

Don't throw it away!!

Called 'okara', the waste of the production of vegetable milk (which can also be soy, almonds, oats, etc.), is a highly protein food, which I use to prepare bread, veg meatballs, stuffed with baked vegetables, pasta toppings, for savory cakes and everything what fantasy suggests to you.

Of course, being a raw product, it would be great to consume it without cooking it, for example as I did by inventing these vol au vent.


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Notes

Thanks to Marina Zendri

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