Sunflower seed milk

Ingredients:

• Sunflower seeds (1 cup)
• Water (4 cups)
• A pinch of salt
• Sweetener of your choice (stevia or erythritol)

Start by rinsing the sunflower seeds (1 cup) under cold water to remove any impurities. Then soak them in water (at least 4 hours, preferably overnight) to improve texture and digestibility.

After soaking, drain the water and rinse the seeds again. Transfer the sunflower seeds (1 cup) to a blender and add fresh water (4 cups). If you prefer sweetened milk, add a pinch of salt and your favorite sweetener.

Cover the blender and blend the mixture on high speed for 1-2 minutes, until the seeds turn into a smooth paste and the milk becomes white and creamy.

Strain the mixture through a cheesecloth or a nut milk bag, squeezing out the liquid to remove any remaining solids. Transfer the milk to a bottle and store it in the refrigerator for up to 3-4 days.

Sunflower seed milk is great for use in smoothies, porridges, or as a base for various sauces and desserts.