Hazelnut or Filbert is rich in protein, complex carbohydrates, dietary fiber, iron, calcium, phytosterols and vitamin E.They are packed with many important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic
acid, pyridoxine (vitamin B-6), and folates. Hazelnuts, along with pecans, pistachios and almonds have the highest reported flavonoid content. It is also rich in alpha-linolenic acid (ALA), which is what our body converts to EPA and DHA (Omega-3). Over 80% of the total fat is mono-unsaturated, which has been shown to improve blood cholesterol level, reduce heart diseases and help regulate blood sugar.
It is also naturally low in sodium and sugar and like all tree nuts it is gluten-free.If you’re looking for a change from the everyday soy milk and almond milk here is a great recipe to try. Hazelnut milk goes especially great with coffee, chocolate, oatmeal, and cereal.
2 cups of hazelnut
6 cups of water
3 or 4 dates (soaked for a few minutes to soften)
1 tsp vanilla extract or vanilla bean
a pinch of himalayan sea salt
Soak nuts overnight or for about 8 hrs so that it will plump up and soften. When you are ready to make the milk, drain them and if possible reserve the water for your vegetable garden. Rinse the nuts well and blend with 2 cups of water, dates, vanilla and salt in a blender until smooth.
Don’t be alarmed if it looks really thick, just pour it into a nut milk bag or cheese cloth and squeeze. I use a nylon nut milk bag because it’s easier to clean and a lot more durable. You can find them on amazon and other retail stores. After you’ve strained most of the nut milk out, return the nut meal back to the blender with 2 cups of water and blend again until smooth, then strain and repeat this step one more time. Feel free to add more or less water depending on how thick and creamy you like your milk.
Pour into a convenient jar and refrigerate. It should keep in the refrigerator for about 5 days. After which point you can pour them into ice cube trays and freeze them and use them in smoothies instead of ice cubes! Two cups of hazelnuts should yield about half a gallon of milk. You can use this delicious milk to make chocolate milk, ice cream, cheese, or you might want to try this extremely simple and incredibly nutritious chia seed chocolate pudding recipe. Also please don’t throw away the nut meal or pulp, you can use it to make cookies, cakes, breads,smoothies, hummus and so much more. I’ll post a few recipes for those soon.