Preparation in making nut milk is important, especially for people who already have digestive problems and food sensitivities. Almonds (as well as most other nuts) contain toxic substances known as enzyme inhibitors and phytates (phytic acid). These toxins can play havoc in the digestive system, blocking nutrients such as calcium, magnesium, copper iron and especially […]

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Nut Seed Milk

This recipe is appropriate for the Introduction diet when nuts have been successfully introduced and tolerated from stage 4 onward.

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Course

Beverages, Dairy free recipes, Miscellaneous

Cuisine

Full GAPS Diet, GAPS Baby: Introducing Solids, GAPS Introduction Stages, Stage 4 - onward

Prep Time

5 Minutes

Passive Time

14 Hours

Servings

People MetricUS Imperial

Ingredients

• 1 Cup Almonds Organic
• 1 Tbsp Celtic or Himalayan Sea Salt
• 3-4 Cups Filtered water
• 1-2 Tsp Organic flaxseeds
• 3-4 Pitted Dates Optional

Course Beverages, Dairy free recipes, Miscellaneous Cuisine Full GAPS Diet, GAPS Baby: Introducing Solids, GAPS Introduction Stages, Stage 4 - onward Prep Time 5 Minutes Passive Time 14 Hours Servings People MetricUS Imperial Ingredients 1 Cup Almonds Organic 1 Tbsp Celtic or Himalayan Sea Salt 3-4 Cups Filtered water 1-2 Tsp Organic flaxseeds 3-4 Pitted Dates Optional

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Instructions

Part 1 - Soaking

1. Add 3 cups of filtered water to a jug or bowl and mix in 1 tablespoon of salt
2. Add 1 cup of almonds and cover with a tea towel or cheese cloth
3. Soak the nuts in the salt water brine for 12 hours
4. Rinse the nuts under filtered water to remove salt residue and discard the salt water brine
5. Place the nuts in a clean jug or bowl and add 1 - 2 teaspoons of flaxseeds and 3 – 4 cups of water and place in the fridge for 2 – 3 hours. Adding the flaxseeds will allow the milk to thicken a little more. Exclude this step if you have no concern for thickness
6. If you wish to add a little sweetener to the milk, this will be the stage that you will need to add the pitted dates to the mixture to soak for a few hours. This is optional

Part 1 - Blending and Straining

1. Add the soaked nut mixture from the fridge (including the water) to a good strong blender, vitamix or thermo mixer and blend for as long as it takes to break down the size of the nuts into a pulp consistency
2. Place a nut milk bag or cheesecloth over a bowl and pour the milk mixture through the cheesecloth or nut milk bag like a strainer
3. When all the pulp and liquid has been strained through the nut milk bag or cheesecloth, squeeze any excess milk from the pulp mixture with your hands, allowing the milk to drain through the cloth. If you find that the milk is too rich, simply add more filtered water
4. Store in the fridge for 2 – 3 days.

Recipe Notes

Clinical Notes

Why soak nuts and seeds?

• To neutralize enzyme inhibitors
• To remove or reduce phytates
• To encourage the production of beneficial enzymes