by a tale
Sunday Morning. Soft cold light. The flavours of coffee, of tea and porridge. Sneaking into the kitchen, placing a pan on the oven, adding milk and oats. Looking through the window. Sitting on the edge with a hot pot of coffee in one hand and a porridge with oats, hazelnut milk and maple syrup on the table.
hazelnuts – 100 g
water, hot – 450 ml
linseed, kibbled – 1 tablespoon
honey, raw sugar or maple syrup – 1 or 2 tablespoons
Soak hazelnuts in water for about 8 hours. Discard the skin and blend with 450 ml hot water till smooth. Add kibbled linseed and blend again. Pour the milk through 2 layers of muslin tissue. Add some natural sweeteners to taste. The variations are endless, try some hazelnuts with cinnamon and pitted dates or almonds with maple syrup and vanilla. If you’d like to use the milk for shakes or muesli