Monday, September 22, 2014

Pecan Milk Topping

Pecan Milk Topping
This is a recipe used by two restauranteurs who found themselves lactose and soy intolerant.  They use it for the base of the Salted Pecan frozen dessert in their restaurant.  It is also used as the topping for hot cereal.

1 cup pecans
2 cups water
4 dates, pitted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Combine all of the ingredients in a blender, anad blend on high for about a mine, until the dates are fully broken down.  Taste and add more salt or sweetener if necessary.  Store the thick unstrained milk in an airtight container for up to 5 days in the refrigerator.  (Strain out the pulp if you prefer a thinner consistency.)  
Shake well before using.

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