Brown Rice – 1/4th cup
Gluten-Free Oats – 1/4th cup
Almonds – 1/4th cup
Sea salt – few pinches
Water – 4 cups (+ 1 or 2 cups optional)
Soak the brown rice and almonds separately for at least an hour. Bring three cups of water to a boil and add brown rice, oats and a pinch or two of sea salt. Let the rice and oats become smooth and mushy.
Put the soaked almonds in a blender and add a cup of water, vanilla extract and honey or a sweetener of your choice and blend the ingredients for about a minute. Add the cooked rice and oats mixture and blend for another two minutes. You could add one or two additional cups of water if you like at this time and blend for a minute. Strain the blended mixture and the filtrate is your alternate milk ready for you to enjoy. The semi-solid mushy content that settles on your strainer can be used as a substitute for eggs in your cakes or cookies. Or you could enjoy it for your breakfast as “no wheat” cream of wheat!
Preparation Time: ½ hour leaving the soaking time