Hazelnut Milk and Cookies

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This non-dairy beverage is absolutely delicious. It is smooth and sweet with a hint of vanilla. I like it in a glass with some apple cinnamon cookies. You can watch the video below to see how to make the nut milk at home. It’s so easy once you get the hang of it, and in my opinion better than any of the nut milks you can buy in the store. Trust me, I’ve tried my fair share of them.

Hazelnut Milk

You will need…

1 cup raw hazelnuts (soaked for 8 hours)
8 dates (or 4 medjooled dates)
8 cups filtered water
1 vanilla bean

Directions…

Rinse the soaked hazelnuts in water and place in a high-speed blender. Scrape the seeds of one vanilla bean from its pod and place them in the blender with the nuts. Place half of the filtered water and dates into the blender and place the lid on top. Blend until smooth and silky white (45 seconds if using the Vita Mix). Place mixture into a nut milk bag, lining the inside of a glass picture or large bowl. Strain all of the liquid out of the bag, keeping the pulp in the bag, using a twisting and squeezing motion. When almost all of the liquid has been extracted from the bag, put the pulp back into the blender and add the remaining water and dates. Repeat the process a second time. Pour the nut milk into two large mason jars. It will yield approximately 2 litres of hazelnut milk. The pulp can be taken out of the bag and used to make the sweet Apple Cinnamon Cookie recipe below, or frozen to be used in another recipe another day.

Apple Cinnamon Cookies

1 cup hazelnut pulp
1 cup Thompson raisins
3/4 cup pure maple syrup (or sweetner of your choice)
6 medium Macintosh apples (peeled and shredded)
1 tbsp cinnamon
1/2 cup sunflower seeds
1 tbsp olive oil
1/4 cup water

Mix all ingredients in a large bowl. Resist eating the mixture with a spoon!!

Using a tablespoon place blobs of the mixture about 1/4 inch high on the dehydrator non-stick sheets and dehydrate the cookies for 12 hours at 110 degrees, flipping them onto the mesh screen after 4 hours are through. Refrigerate or freeze cookies to retain their maximum freshness.

You will yield 24 chewy cookies to enjoy with your hazelnut milk!

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