Recipe: Creamy Pumpkin Sunflower Milk

1. Soak the pumpkin and sunflower seeds in water (so the seeds are completely
   covered) for at least 4 hours or overnight.
2. Drain and rinse the seeds.
3. Add 3 cups of fresh water including the drained seeds to a blender. Add salt if desired. Blend until smooth.
4. Pour the milk into a muslin cloth or a clean tea towel over a bowl to catch the milk. Squeeze the cloth to extract as much milk as you can. Keep the pulp (see chef’s notes).
5. Store in an airtight container or jar in the fridge for up to 5 days.

Chef’s Notes
If using a tea towel, make sure it has been washed in an unscented laundry detergent otherwise it could taint the flavour.

You can use the pulp to make crackers by binding the pulp with chia or flax seeds, egg and any flavours or spices you wish. Roll out, bake or dehydrate until mix is dried out , golden and crisp.