Sunday, March 21, 2010

Pecan Milk

Great for cooking and baking - a nice nutty flavor!

2 cups water
1 cup pecans, dry roasted, unsalted (whole or pieces)
  1. Place pecans in large glass jar; add fresh water; place on lid; shake to combine.
  2. Place jar in refrigerator for 1 hour, or overnight; shake occasionally.
  3. Pour contents into blender; process at least 1 minute.
  4. Pour liquid through gold cone-shaped coffee filter; press pulp to remove liquid; reserve pulp for baking.
Store pecan milk in covered glass container in refrigerator up to 3 days.
Use as you would milk.

Add agave nectar and sea salt, to taste as desired.

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