NUTS

Knead the dough ingredients and leave in the fridge for half an hour.

Put the form on the fire and heat it on both sides, grease it with a little oil only for the first nuts, after that it is no longer necessary because the shell will not stick.

We take the shell out of the fridge and make small balls that we put in the form. First I make balls out of the whole crust and after that I only bake because the shape is very hot and bakes very quickly. Hold for about 10 seconds on each side. The walnut edges are crushed and added to the filling cream.

For the cream, mix the starch with the sugar and cocoa in a saucepan, add the milk and mix with the whisk so as not to leave lumps. Put the pan on the fire and stir continuously so that it does not stick. When the cream becomes thick, turn off the heat and let it cool a bit, then add the rum essence, coconut or crushed walnut and the crumbs from the ripe walnuts.

With this cream we glue the walnut halves and give them powdered sugar.


Walnut recipes

Search among these walnut recipes and prepare the best desserts for you and your family. See what ingredients you need to make a walnut cake or a walnut jam!

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    Probably every year it happens that, after the Easter holidays, you are left with a lot of chocolate from.

    Once we start breastfeeding our babies, we know we need to be more careful than usual when it comes to breastfeeding.

    It may sound strange, and the zucchini, being sweet, can also be used in desserts successfully. This type of dessert is.

    If you want to naturally increase your ability to concentrate and at the same time ensure your vitamin intake.

    The first days of spring can bring, along with the bleaching sun and longer days, the unpleasant conditions caused by.

    As we know, the liver is the main organ responsible for detoxifying the body. Being & icircnsă so & acirct to request (food.

    If you want to have beautiful skin for a longer period of time, nutritionists advise you to get used to consuming it daily.

    If your child loves desserts, choose to prepare some that are tasty, but lack sugar. Here are 5.

    Each of us wants to celebrate our family and guests with all kinds of dishes at the New Year's Eve table.

    As every year, you wish that a very special cake would not be missing from the New Year's table. To you.

    Vegan means vegetable ingredients that are not cooked. And, behold, it is not impossible to make a respectable chocolate cake.


    Published by Ligia Pop

    Ligia Pop is an author, nutrition consultant and raw chef. He has written 9 books so far, four of which are about a healthy diet, three about the birth and upbringing of a child, one about the practical living of a healthy life and another is a child-friendly piano method. Ligia is the host of the web shows "Ligia's Kitchen" and "Talking to Ligia" and the co-organizer of the Raw Generation conferences. See all Ligia Pop's articles

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    Appreciate:


    Contraindications to meadow on pine nuts

    The product is contraindicated:

    • when applied externally, when marked dry skin
    • pregnant women
    • nursing mothers
    • BOYS
    • people addicted to alcohol
    • in kidney disease, liver
    • in cases of allergy to ingredients.

    In other situations, a small amount of drink will benefit health, will make the body stronger. It is also necessary to remember the need to control use. Despite the taste and lack of symptoms of a hangover, this tincture is an alcohol-dependent product.

    It's important! Permanent use for medical purposes is permitted only under medical supervision.


    Brazil Nuts Nutritional data

    The nut from Brazil, also called Bertholletia excelsa, actually comes from the walnut tree in Brazil. It is known in Brazil as the hairy tree.

    The tree is & # 238n lecythidaceae family. This family of trees enters & # 238n ericales order, which also includes tea, blueberries, cassoni and azaleas.

    Do you know now that the selenium content of nuts in Brazil is high, but they also contain other valuable nutrients? The nut diet in Brazil is quite extensive and impressive.

    A one-ounce serving (about 28 grams) of dried, untreated Brazil nuts is about six large or eight medium-sized grains and contains about:

    • 185 calories
    • Carbohydrates of 3.5 grams
    • 4 grams of protein
    • 18.8 grams of fat
    • 2.1 grams of fiber
    • 542 micrograms selenium (774 percent DV)
    • 106 milligrams of magnesium (27 percent DV)
    • 0.5 milligrams of copper (25% DV)
    • 205 milligrams of phosphorus (20% DV)
    • 0.3 milligrams of manganese (17% DV)
    • 0.0 milligram thiamine (12% DV)
    • 1.6 milligrams of vitamin E (8% DV)
    • 1.1 milligrams of zinc (8% DV)
    • 45.2 milligrams of calcium (5% DV)
    • 186 milligrams of potassium (5% DV)
    • 0.7 milligrams of iron (4% DV)

    When it comes to eating Brazil nuts as a snack, one to two meals a day is usually a recommended and safe amount to meet the recommended daily allowances for an adult man or woman. You do not want to overdo it with nuts from Brazil, due to the very high selenium content.

    & # 206related: Top 9 nuts and their health benefits


    "Mama" syrup cake with cocoa cream, nuts, pineapple, cream

    Preparation time 1 hour 30 minutes

    Ingredients

    FOR THE CAKE - PANDISPAN

    • 6 eggs husband
    • 180 g sugar (prepares with powder faster)
    • 135 g white flour 000
    • 1 sachet of vanilla sugar
    • 1 small salt powder

    FOR COCOA CREAM WITH BUTTER (Sanda Marin)

    • 8 tablespoons normal caster sugar (crystals)
    • 4 tablespoons white flour
    • 3-4 tablespoons cocoa
    • 900 ml up to 1 l of milk (better whole fat or 3.5% fat)
    • 150 g butter (tastier fat 80% fat)

    IN ADDITION TO CREAM

    FOR LEMON SYRUP

    • 130 ml water
    • 2 lg (tablespoons) sugar
    • juice from 1 medium lemon in size
    • 1 sachet of vanilla sugar

    APPENDIX TO THE CAKE

    • 1 can of sliced ​​pineapple compote (or 1 fresh pineapple - fruit)
    • 200 ml liquid cream for whipped cream
    • 1 sachet of vanilla powdered sugar
    • garnished with diced pineapple, I put strawberries for color

    CAKE PREPARATION
    I start by preparing the boring stuff. Grease the wall of the 26 cm tray with removable walls with butter from place to place, so that the paper stays. Cut a baking paper disc according to the quick and safe method HERE: Cut a square of baking paper with a side slightly larger than the diameter of the round bottom of the tray, then fold in 4 and as much as possible. You get a cornet that you cut on the smallest visible side. This way you get a perfect disc.
    Cut a strip of baking paper and fix it as a wall with butter. Then place the paper disc on the bottom or vice versa I see that I did it by mistake :).

    I peeled the walnut kernels from the shells, I lightly fried them without smoking for 2 minutes in the Teflon pan for the grill because it is thick and I turned off the heat, so it cooks without burning, from the heat of the pan. After cooling, I put them in a zipped bag and quickly crushed them with a wooden rolling pin (the one for spreading cake sheets) or with a glass bottle.

    PANDISPAN CAKE PREPARATION
    The tray is 26 cm in diameter and you will cut 2 discs, like here, or the tray is 24 cm in diameter and grows enough to cut 3 discs.

    1. By protecting the paper from the tray, do not rub it on the tray and then the top comes out smooth without sticking.
    2. You can sift flour for aeration, but I usually don't because I'm in a hurry.
    3. I started the oven on low heat for now (120 degrees).
    4. I separated the egg whites and beat them with the mixer together with a pinch of salt until I got hard peaks. After that I added the sugar in 2 tranches and I beat first at stage 1 then immediately I increased to the maximum (so that the sugar does not fly, I start with stage 1). The tips bend slightly.
    3. I added all the yolks in the meringue, I gave 2-3 pulses. No more mixing.
    4. I poured over the prepared meringue flour and mixed it in the robot exceptionally to save time

    and it turned out like this:

    It is correct to rub the yolks with the sugar in the mixer until they turn white, then with the flour and at the end of the manual it is recommended to add all the beaten egg whites, with a whisk to mix with movements from bottom to top, so it will keep a lot of air. it looks like the one with cocoa here, but the one above also works when you make it for home:

    You can also find the cake top version & # 8211 Pandispan with cocoa, HERE

    5. Pour the composition into the prepared tray, level with a spatula and bake for 40 minutes or 1 hour at 180 degrees (step 4.5 gas cooker tired with the door not closing tightly). In new electric ovens, it takes 40 & # 8211 45 minutes, be careful, test with the toothpick after this time. It should come out clean when you stick it in the middle of the countertop.
    6. You can peel off the side strip of paper as soon as you remove the top from the mold and pull it on a grill to cool. You will remove the paper from the bottom after the countertop has cooled completely, for at least an hour. I took it out on the closed balcony where it's colder, but it's not cold, this winter.
    You will cut the countertop cold with a knife with a long and possibly serrated blade. To appreciate equal heights, hold straight until you start with a flat plate or better a shredder not too high if you have.
    It's a wonderful cake top!

    PREPARATION OF BOILED COCOA CREAM
    It will work with a silicone target, otherwise you will scratch the pan / pot. The vessel should be covered with stone dust, or Teflon, or a pot with a thick stainless steel bottom, which does not stick. The worst is the enameled one.
    1. Mix the dry sugar + flour + cocoa
    2. Gradually pour the cold milk and stirring circularly with the whisk, so it does not make lumps. Do not put it on all the milk, see how the cream thickens, you can add while it boils to adjust the consistency.
    3. Boil on the stove over medium heat. After 3 minutes you start and stir continuously, otherwise it sticks to the bottom.
    It becomes smooth and shiny,

    it will boil until it thickens than a cream, but not petrified, in which case you will add more milk. Not too fluid, because although it hardens on cooling, it can flow during installation. You will learn over time the optimal proportion, from the eyes.
    4. Turn off the heat and put the butter cubes. Stir until melted.
    5. Add the walnuts and mix well. Leave to cool for a few hours.
    Now cut the can with pineapple and drain it in a spaghetti sieve on a bowl, you will collect the syrup for syrup.

    SYRUP PREPARATION
    Boil all vanilla-free ingredients for 2 minutes. Turn off the heat, mix with the vanilla sugar, cover with a saucer and leave to cool. After cooling, mix with the pineapple compote syrup.

    CREAM PREPARATION FROM NATURAL CREAM
    You can't beat the cream from natural cream if it is not at least 30% fat (La Dorna is the best and there is no advertising) and cooled for 15 minutes in the freezer, before beating.
    If you beat it too much, it will be cut and the butter will separate. Therefore, beat with the mixer at low speed at first 30 seconds, then at most about two minutes I think, it depends on the quantity. As it has hardened, towards the end, add the powdered sugar (grind it in the coffee grinder) vanilla & # 8211 10 or 20 grams, not much.
    The bowl should have high edges, otherwise you will keep a cloth towel with your left hand, because sprinkles of whipped cream will jump on the walls. The static mixer is wonderful, it also has a lid. Put cold cream in the fridge, not in the freezer.

    CAKE ASSEMBLY
    1. Cut a baking paper collar so that you do not clean the tray on the edges. How? As above, cut the disc and then remove 2/3, the part with the conical tip and thus a hole remains in the middle that enters 2 cm below the countertop disc at the base. No more being under the counter because it will get wet from the syrup and break.
    2. With a knife with a long, sharp blade, or wire to cut countertops, cut the countertop in half. Place half of it on the serving platter with the cut upwards, syrup with 1/2 of the syrup. See, maybe you got too much syrup, not to puddle though. Store the other half with the cut up on a large plate and syrup only half so as not to risk breaking when you put it on the cake.
    3. Distribute about 35% of the walnut cream on the first half of the counter. Sprinkle all the raisins (optional, but it's better). Place 1/2 of the drained pineapple pieces
    4. Place the second disc on the counter with the cut / porous part upwards to distribute the rest of the syrup with a spoon. Cover the whole cake in smoothing cream with a silicone spatula or a knife with a wide blade and spread the rest of the pineapple on top.

    With a silicone pos it would be the most comfortable, with star studs or whatever you like, garnish with cold cream, sprinkle rosettes and tufts on the top plate. On the side it is rarer because the whipped cream is not as good as the vegetable one.
    I put the strawberries only for color, because I had them in the house.
    Keep it in the fridge for at least 3 hours to combine the tastes.
    I also recommend it to children, it is not nauseous at all. It's classic and good, good, good.
    Liv (e) it!


    I ALSO RECOMMEND OTHER CAKES:
    CAKE WITH BERRIES AND CHOCOLATE


    Walnuts: know your benefits and learn how to include them in recipes Recipes

    small but very healthy! Thus, nuts that are part of many people's diets can be defined: some choose to consume them directly (ie eat one or more units a day) others by including them in salty or sweet recipes.

    But despite the fact that they have been very successful in Brazilian cuisine, nuts still generate some doubts, such as: are there different types of nuts? How to consume them? Is it fat?

    First of all, it is essential to understand that nuts are actually part of a food group called oily fruits. That is, when a person talks about nuts, it probably refers to different types of oilseeds.

    Professor Jurucê A.G. Borovac, Anhanguera Nutrition Program Coordinator Guarulhos College explains that the oilseeds are edible, compact in texture, high in fat and covered with a hard shell. "They are present on all continents and have long been part of the human diet," he says.

    The nuts most used for human consumption, according to Professor Jurucê are: walnuts, almonds, hazelnuts, cashews, Brazil nuts (currently the best known for Brazil nuts), macadamia and pistachios.

    "In general, these seeds have a high content of fats, proteins, fiber, minerals and antioxidants vitamin E," he adds professionally.

    Nutritional properties walnut and other

    oil Photos: Thinkstock

    Professor Jurucê explains below the nutritional properties of oily fruits used in food:

    walnut: Typical climate Cold hardened, it is rich in unsaturated fats and vitamins. Its consumption is linked to reducing the risk of cardiovascular disease.

    Almonds: Native to Asia, almonds contain good amounts of fiber, and minerals of manganese, magnesium and phosphorus. Hazel

    : with oilseeds typical of cold regions, has a considerable amount of monounsaturated fats, copper, manganese and vitamin E. Cashew

    : this is true of cashew fruit, cashew being just a supporting chestnut. It is a source of copper, manganese and magnesium.

    Brazil nuts: Also called Brazil nuts, it is the result of one of the most important trees in the Amazon rainforest. It is a source of protein and minerals, being considered the best source of selenium in feed, because only one nut contains the recommended daily amount of this mineral.

    Macadamia: which comes from Australia is the one with the highest levels of monounsaturated fat of all oilseeds. Pistachios

    : Originally from Southeast Asia, it is rich in beta-carotene and vitamin E. Benefits

    Photos oilseeds: Thinkstock

    Decreased "bad cholesterol". Professor Jurucê explains that while oilseeds are generally a source of fat, most of it is unsaturated fat, linked to lower levels of 'bad cholesterol'. Studies show that its systematic consumption helps reduce the risk of cardiovascular disease, "he added.

    Reduced risk of death due to the disease. Research conducted by scientists at the Dana-Farber Cancer Institute, Brigham and Women's Hospital, and the School of Public Health at Harvard in the United States, found that people who consume a daily serving of oilseeds such as nuts and nuts, have a 20% reduction in the risk of dying from any disease. The most obvious benefit was a 29% reduction in deaths from heart disease, but an 11% reduction in cancer deaths was also observed.

    Jurucê Borovac notes that although the oil offers interesting benefits, consumption should be frequent, however, in moderate amounts, as its caloric value is very high due to the fat content.

    How to consume oilseeds?

    Professor Jurucê explains that each of these nuts has a characteristic and very pleasant aroma, but despite these characteristics, you should avoid eating them as a "snack" (a small meal).

    "Ideally, they are present in the daily diet, in moderate amounts and to be added to other foods, such as salads, oatmeal, fruit, risotto, desserts, etc.," he says.

    The recommended daily portions are a maximum of 2 units of Brazil nuts and 4 walnuts or cashews, according to the teacher.

    The oil can even be consumed in diets, Jurucê explained, because consumption is moderate and its caloric value is considered in the daily amount of calories consumed.

    Recipes with Brazil nuts and walnuts

    Below, Professor Jurucê writes a recipe with Brazil nuts: raisins

    Risotto Nuts Ingredient Para

    • 2 dogs arborio orez
    • 6 dogs vegetable broth 1
    • wire
    • extra virgin olive oil chopped onion 1
    • 1 clove garlic salt and pepper to taste nuts
    • 1 glass of dry white wine
    • 1 cup chopped 1/2 cup Parmesan cheese
    • blackcurrants 50g freshly grated
    • 100g of "crushed" hut
    • 2 c. Extra virgin olive oil

    1. After boiling, keep the vegetable broth on low heat to keep it cool.
    2. In a large saucepan (or a wok if you have one), add the olive oil and put the onion with the garlic. Pour the rice and pour until it becomes transparent. Add the wine and stir until it evaporates. Add one peel of the vegetable potatoes, mixing well to avoid sticking, always on low heat. Do not allow the broth to dry completely. As soon as a small broth is left, add another peel.
    3. During the process, pour the raisins and Brazil nuts, mixing well.
    4. When the rice is al dente, correct the salt, season with pepper, mix in Parmesan and cow and extra virgin olive oil and serve immediately.

    "This recipe will be healthier if the vegetable soup is prepared by cooking assorted vegetables (carrots, parsnips, leeks, celery, onions and tomatoes) with herbs over low heat," adds Jurucê.

    full of nut yogurt cake Ingredients

    • 4 whole eggs
    • 1 cup plain skim yogurt
    • 1 ½ teaspoon vanilla soup essence
    • 1 cane
    • oil 1 ½ cup brown sugar
    • flour 2 cups
    • full 1 teaspoon walnut powder baking powder soup
    • 1 cup cocoa
    • (chopped) to taste Method
    1. eggs, yogurt, oil, vanilla.
    2. Then put sugar, cocoa, whole wheat flour and baking powder together and beat everything together.
    3. Grease a form with butter (or oil) and flour.
    4. When you put the dough in the form, put the twigs cut in half. Bake in the medium oven. Why choose oil? Knowing the different types of oilseeds (often called "nuts"), you may ask: why choose? Walnuts, almonds, hazelnuts, cashews, Brazil nuts, macadamia nuts, pistachios. What is the healthiest option?

    Teacher Jurucê Borovac shows that they all have similar qualities. "The most important thing is to maintain daily and moderate consumption," he concludes.

    Now you know that when a person talks about nuts, he is probably referring to different types of oil: walnut, hazelnut, cashews, Brazil nuts, etc. Moreover, you know the benefits that these foods can offer to your health, provided they are consumed properly!


    3 TYPES OF WALNUT MILK Recipes + Videos

    Hello dear lusts. Today I show you how to prepare 3 TYPES OF WALNUT MILK (VEGETABLE). They are very simple to prepare and I can't tell you what taste and fine aroma they have, not to mention the properties. These types of milk can be a perfect substitute for cow's milk, they are low in fat, but rich in vitamins, minerals and do not contain lactose. Walnuts left after straining can be used for anything: energizing balls, cakes, pancakes, porridge, etc. I hope you like these recipes and prepare them with pleasure. I wish you a still tasty day and good appetite!

    Ingredient:

    Walnut Milk:

    Almond Milk:

    • 150 gr. & # 8211 almonds
    • 500 ml. & # 8211 water + water softening nuts
    • 2 large pitted dates

    Cashew milk:

    • 150 gr. & # 8211 cashew nuts
    • 500 ml. & # 8211 water + water softening nuts
    • 1 teaspoon & # 8211 agave syrup

    Method of preparation:

    1. Walnut milk: Put the walnuts in a bowl, cover them with plain water and let them swell for 8 hours. Drain them, transfer them to the bowl of a food processor, add honey, water and mix for a minute or two. Strain and squeeze the milk well through a sieve with very small holes or with the help of a gauze in several layers.
    2. Almond milk: Put the almonds in a bowl, cover them with plain water and let them swell for 8 hours. Drain them, transfer them to the bowl of a food processor, add the pitted dates, water and mix for a minute or two. Strain and squeeze the milk well. Do not throw away the core, it can be used in many recipes.
    3. Cashew milk: Put the cashew nuts in a bowl, cover with plain water and let them swell for 8 hours. Drain them, transfer them to the bowl of a food processor, add the agave syrup, water and mix for a minute or two. Strain and squeeze the milk well.
    4. Store milk in the refrigerator for 2-3 days. Serve with pleasure.

    If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


    • It took
    • for 240 shells - 12o nuts
    • 250 g butter
    • 100 g sugar
    • 3 eggs husband
    • a teaspoon of salt
    • 10 g baking powder
    • 580 g flour
    • 40 g cocoa
    • vanilla (pods, essence or vanilla sugar)
    • Cream
    • 3 yolks
    • 180 g sugar
    • 40 g flour (or 20 g starch)
    • a pinch of salt
    • vanilla (pods, essence or vanilla sugar)
    • 400 ml of milk
    • 100 g butter
    • 100 g ground nuts
    • powdered sugar for decoration

    The preparation of the dough is very simple.

    In a bowl, mix the soft butter with the sugar, a pinch of salt and vanilla until you get a creamy and homogeneous composition. Add one egg at a time, mixing well after each one until it is completely incorporated. baking powder.

    We need to get a suitable dough that is soft, homogeneous and non-sticky.

    * It is important not to knead it excessively because the nuts will come out hard and gummy, not tender.

    Cover the dough with cling film and leave it to cool for at least an hour.

    Meanwhile, prepare the cream.

    Heat 300 ml of milk and mix 100 ml with flour or starch.

    In a bowl put the yolks, salt, vanilla and sugar. Mix well with a whisk until light in color, possibly adding a few tablespoons of milk.

    Pour the flour diluted in milk, then incorporate the warm milk. Put the cream on the fire and boil for 3.4 minutes since it has boiled (low heat). If you use starch, it is ready after the first boil, the starch boils instantly.

    Turn off the heat, add the butter and mix to blend.

    Then add the ground walnuts and put the cold cream.

    It's time to bake the nuts. From the dough we form 5 g balls that we bake for about 1 minute. It is important not to bake them too much because the shells will be hard.

    When we have finished baking the shells, remove the cream from the cold and fill the nuts.

    There was no need to clean the edges because they came out without, the amount of 5 g was perfect. After filling them, powder them with powdered sugar. Enjoy!

    If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

    * You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

    You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


    3 TYPES OF WALNUT MILK Recipes + Videos

    Hello dear lusts. Today I show you how to prepare 3 TYPES OF WALNUT MILK (VEGETABLE). They are very simple to prepare and I can't tell you what taste and fine aroma they have, not to mention the properties. These types of milk can be a perfect substitute for cow's milk, they are low in fat, but rich in vitamins, minerals and do not contain lactose. Walnuts left after straining can be used for anything: energizing balls, cakes, pancakes, porridge, etc. I hope you like these recipes and prepare them with pleasure. I wish you a still tasty day and good appetite!

    Ingredient:

    Walnut Milk:

    Almond Milk:

    • 150 gr. & # 8211 almonds
    • 500 ml. & # 8211 water + water softening nuts
    • 2 large pitted dates

    Cashew milk:

    • 150 gr. & # 8211 cashew nuts
    • 500 ml. & # 8211 water + water softening nuts
    • 1 teaspoon & # 8211 agave syrup

    Method of preparation:

    1. Walnut milk: Put the walnuts in a bowl, cover them with plain water and let them swell for 8 hours. Drain them, transfer them to the bowl of a food processor, add honey, water and mix for a minute or two. Strain and squeeze the milk well through a sieve with very small holes or with the help of a gauze in several layers.
    2. Almond milk: Put the almonds in a bowl, cover them with plain water and let them swell for 8 hours. Drain them, transfer them to the bowl of a food processor, add the pitted dates, water and mix for a minute or two. Strain and squeeze the milk well. Do not throw away the core, it can be used in many recipes.
    3. Cashew milk: Put the cashew nuts in a bowl, cover with plain water and let them swell for 8 hours. Drain them, transfer them to the bowl of a food processor, add the agave syrup, water and mix for a minute or two. Strain and squeeze the milk well.
    4. Keep the milk in the refrigerator for 2-3 days. Serve with pleasure.

    If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


    Tag: nuts

    This year I decided to use the dough from the dairy-free cake to make martyrs. I remember that it was quite elastic for a gluten-free dough, I managed to work very well with it. I didn't fail the martyrs either, they are sweet and fragrant, with a pleasant nutty taste. I also Continue Reading & # 8220Dairy keto martyrs with ketomix & # 8221