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Homemade chickpea milk with hazelnut oil


Cook the Dal according to the direction on the package. When the chickpeas are soft then add them with water, vanilla, coconut flower syrup and oil to a blender and mix until the desired texture is reached. If you like your milk thick add more water if you like it thinner add less. The hazelnut oil adds a nice flavor and keeps the milk from separating.

If you want to make the milk without oil you can leave it out and just shake the milk before you use it. You can also pour the milk through a sieve or cheesecloth to make it even finer, but this is not necessary. The milk will keep for 4 days in the refrigerator.

Rapunzel Products

705135 Chana Dal, chickpeas halves, peeled
1400880 Coconut blossom syrup
1001570 Hazelnut oil virgin, project

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