When I got back the results from my hair mineral analysis test, it showed that I had very high copper levels. My nutritionist then tweaked my diet to avoid high copper foods while we dealt with the problem and one of the items on the ‘not allowed to eat’ list was almonds. I was also still not to have cows milk at this point, so it left me to try gluten free Oat Milk.
Again my family would not touch it, as they are a fussy bunch at the best of times. So the recipe below will just fill a 250ml mini milk bottle.
Equipment
- Bowl
- Blender
- Sieve
- Muslin Square
- Measuring jug
- 250ml Mini Milk Bottle
Ingredients
- 30g of gluten free rolled oats
- 1/4 tsp of vanilla extract
- good pinch of cinnamon (optional)
- small pinch of sea salt
- 1 Medjool date (optional, but will help sweeten it)
- 220ml of filtered water
Method
- Soak the oats in 1/2 litre of water for an hour.
- Drain and rinse them in the sieve under cold running water.
- Put the oats and all other ingredients you are using and the filtered water in the blender. Blend until all the ingredients are combined and a milky liquid has formed.
- Put the muslin square in the sieve and pour the liquid over it into a bowl or jug.
- Squeeze the excess liquid out of the pulp left and discard the pulp.
- Pour into the mini milk bottles and store in the fridge for 2-3 days. Make sure you shake the bottle well before using.
