By Heather Nicholds
I had this idea to experiment with my friends’ BlendTec and make buckwheat milk (or non-dairy beverage if you prefer).
I added tahini for flavor and creaminess, and the flavors went together perfectly.
Buckwheat Sesame Milk Recipe
Prep time:
Makes about 4 cups (1 litre)
I didn’t strain the milk, just left the fiber from the buckwheat in there. It settled at the bottom of the jar, and in the end was pretty thick.
Once I’d used all the milk and was left with the thick buckwheat puree, I used it in a smoothie. It was really, really good!
I could have strained it off and used it in a smoothie at the start, too.
This will keep in the fridge for about a week.
I made this with buckwheat that had already been cooked, which you can do by putting 1/2 cup of dry buckwheat (or any other whole grain, like quinoa or millet or rice) in a pot with 1 1/2 cups of water.
Then bring it to a boil then leaving to simmer, covered, until it’s soft. Buckwheat (the untoasted kind) takes about 20 minutes to cook.
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Ingredients
- 1 cup cooked buckwheat
- 1 Tbsp tahini (or another nut/seed butter)
- 1 tsp pure vanilla extract
- 1 Tbsp coconut sugar (or another unrefined sugar, or a date or two)
- 3 cups water
Directions
- Put all ingredients in a blender. Puree until smooth.
- You can strain the fiber out with a cheesecloth or mesh bag.
- Transfer to an airtight container and store in the fridge.
What do you use non-dairy milks for? I’m always curious, so let me know below!
