Peanut Milk

Ingredients
1 cup unroasted or raw green peanuts
enough water to cover
3 cups water

Instructions
Soak peanuts in room temperature water to cover for eight hours or overnight.
Rinse and drain in a colander placed in the sink.
Add drained nuts to a high-speed blender, along with the fresh water. Puree until smooth, about one minute.
Using a nut milk bag, cheesecloth, or fine strainer, strain. Reserve the peanut solids in the nut milk bag.
In a saucepan over medium heat, cook the peanut milk for thirty minutes. Allow to cool.
Enjoy the peanut milk plain, or flavor it with two or three tablespoons
agave nectar, one teaspoon vanilla extract, and ½ teaspoon salt.
Meanwhile, preheat the oven to 250° F, and line a baking sheet with parchment paper. Pour the peanut solids onto the parchment in one layer. Bake until dried out thoroughly, about 2-1/2 hours. Grind in a food processor until a fine meal, or flour, forms, about 30 seconds. It should yield about 1/2 cup peanut flour.
Enjoy!