Pumpkin season is almost upon us, and I have discovered a very easy way to use up all those pumpkin seeds that are left over. Turn them into 'milk'. I used the seeds from 2 butternut squashes, this made around 550ml of pumpkin seed milk. Because the butternut seed husk is quite fine, the solid remains are going to be added to a sourdough crackers batter.
Equipment needed:
- nylon sieve or jelly bag
- blender
- container
- spoon
Method:
- Put
your pumpkin (or sunflower) seeds (cases and all) into a blender with
enough water to cover them. Blend it up till all of the seeds are broken
up and the water turns whitish.
- Push this through the sieve,
catching the liquid and returning the seed mush to the blender again
with enough water to just cover them. Blend the mix again until the
liquid turns whitish and the seeds break up into even smaller pieces.
Pass through the sieve
- Repeat stage 2 once again
- Bottle up the seed milk into a clean bottle, refrigerate and enjoy it within a few days
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| Seeds and water in blender |
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| Straining the liquid from the solids |
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| The end product! |
