Hazelnut Milk Blueberry Smoothie / Smoothie od lješnjakovog mlijeka i borovnica

Making your own nut milk may seem like a pain in the butt. But (and I know you know that I’m going to say this) it’s absolutely worth it. There are a bunch of steps involved, sure, but those mostly require time and not that much of actual active work. And to make this smoothie extra nice, we’re going to lightly toast our hazelnuts.

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INGREDIENTS:

(Yields 2 servings / 1.15 EUR per serving / 2.31 EUR for all)

For hazelnut milk:

½ cup hazelnuts (0.67 EUR)

1 cup water (–)

½ tsp pure vanilla extract (0.01 EUR)

1 tsp honey (0.03 EUR)

And for the smoothie:

1 banana (0.27 EUR)

1 cup blueberries, fresh or frozen (1.33 EUR)

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METHOD:

To lightly toast hazelnuts, preheat oven to 140°C. Spread hazelnuts on a baking tray and place in the oven for 40 minutes. Allow hazelnuts to cool enough to handle and then peel thin brown skins. They should come off quite easily. The stubborn ones that don’t peel just leave as they are, it absolutely doesn’t matter. If you’re storing the hazelnuts for later use, they should cool off completely on a tray and then best be kept in a freezer. I just got a huge batch of hazelnuts for all the future baking and toasted, peeled and stored all of them like that, to ensure nothing spoils. If proceeding to make milk, cover hazelnuts with water and place in the fridge overnight.

The next day, add vanilla and honey to hazelnuts and their soaking water and pulse in a food processor until creamy. At this point, you can strain milk through fine mesh sieve lined with cheesecloth and keep pulp to use later in cakes, cookies or pancakes, or just leave the milk unstrained for a more filling version, which is what I’ve done. Add banana and blueberries to the milk and pulse until smooth. Serve immediately.

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Raditi svoje mlijeko od orašastih plodova možda se čini kao gnjavaža. Ali (i znam da znate da ću ovo reći), totalno je vrijedno truda. Da, istina je da ima dosta koraka u cijelom procesu. Ali većina njih samo zahtijeva vrijeme i jako malo aktivnog posla. A da nam smoothie bude ekstra super, malo ćemo i tostirati lješnjake.

SASTOJCI:

(Za 2 porcije / 8,67 kn po porciji /17,35 kn za sve)

Za mlijeko od lješnjaka:

½ šalice lješnjaka (5,00 kn)

1 šalica vode (–)

½ žličice ekstrakta od vanilije (0,10 kn)

1 žličica meda (0,25 kn)

I još za smoothie:

1 banana (2,00 kn)

1 šalica borovnica, svježih ili smrznutih (10,00 kn)

PRIPREMA:

Da bi lagano tostirali lješnjake, zagrijte pećnicu na 140°C, raširite ih po plehu za pečenje i stavite u pećnicu na 40 minuta. Pustite da se malo ohlade, pa im skinite tanke smeđe opne koje bi sada trebale lako skliznuti. One tvrdoglave koji se ne daju oguliti samo pustite takve kakvi jesu, ništa ne smeta. Ako ćete lješnjake spremati za kasnije, pustite ih da se skroz ohlade na plehu i onda čuvajte u zamrzivaču. Ja sam upravo kupila ogromnu količinu lješnjaka za buduće kolače i sve sam ih tako tostirala i ogulila pa ih čuvam u zamrzivaču, da mi se slučajno nešto ne pokvari. Ako nastavljate sa rađenjem mlijeka, pokrijte lješnjake vodom i stavite u frižider preko noći.

Idućeg dana dodajte vaniliju i med lješnjacima i vodi u kojoj su se namakali, pa sameljite u multipraktiku dok ne bude kremasto. Ako želite, sada možete mlijeko procijediti kroz cjediljku obloženu gazom i pulpu spremiti kasnije za kolače, kekse ili palačinke. Ili ostavite mlijeko neprocijeđeno, za zasitniju verziju, što sam i ja učinila. Dodajte bananu i borovnice u mlijeko pa pulsirajte u multipraktiku dok ne bude skroz glatko. Poslužite odma.

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Hazelnut Milk Blueberry Smoothie / Smoothie od lješnjakovog mlijeka i borovnica

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