Ingredients
-
260g dehulled buckwheat
-
1l natural mineral water
-
YOU CAN ADD YOUR CHOICE OF:
-
maple syrup
-
salt
-
fresh ginger
-
vanilla
Ingredients
| 260g dehulled buckwheat | |
| 1l natural mineral water | |
YOU CAN ADD YOUR CHOICE OF: |
|
| maple syrup | |
| salt | |
| fresh ginger | |
| vanilla | |
Steps
|
1
|
Soak the buckwheat in plenty of water for at least 8-12 hours or up to 24 hours (recommended) and close with a lid or cling wrap. After a few hours the water will become cloudy. |
|
2
|
Rinse the buckwheat several times until the water is clear. Add the natural mineral water and optionally an additional ingredient of your choice. |
|
3
|
Mix and pour a couple of tablespoons of the buckwheat and water mixture into your slow juicer (using the normal juice filter attachment). Turn on the slow juicer and proceed by pouring another 2-3 tablespoons into the juicer, open the spout and continue this way until all the mixture from the jug has been used. |
|
4
|
Transfer the milk into a sterilized bottle and close the lid firmly. The buckwheat milk is kept fresh in the refrigerator for up to 3-4 days. Shake the bottle well before each use. |
|
5
|
Note: drink fresh buckwheat milk. DO NOT heat the buckwheat milk because it thickens into a jelly-like pudding/porridge. You can warm it without bringing it to a boil. |
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