Saturday, August 23, 2014

homemade almond milk

Since I learned to make almond milk I use it for smoothies, chai, hot chocolate,for cooking and baking and to soak my overnight muesli in it. The taste is light and crisp and the texture is amazingly creamy.
From a health perspective it's low in fat and calories but high in antioxidants and omega-3 fatty acids.  It contains vitamins and minerals such as copper, zinc, iron, magnesium, manganese, calcium, phosphorus, potassium and selenium. 

Homemade almond milk

2 handfuls  (or 1 1/2 cups) of raw almonds
1l water + water for soaking

Soak the almonds over night and rinse the morning after.
Blend the almonds with 1l fresh water.
Strain the milk through a small-meshed sieve and save the pulp for later.

Almond milk can be kept in the refrigerator for 4-7 days, covered. It will usually need stirring or shaking before serving, to remix the liquid.

I use the pulp for baking experiments.

little almond cake 

my essential ingredients:
the almond pulp (well drained but still moist)
1 tablespoon coconut oil or ghee
1 tablespoon agave syrup
1 tablespoon ground flaxseed
1 egg (can be substituted by 1/2 mashed ripe banana)

my additional  ingredients to experiment with:
cocoa powder
shredded coconut
ground canihua
coconut flour
whole wheat flour
whole pine nuts
chopped nuts and seeds
oat flakes
vanilla extract

Fill the chosen ingredients into a large bowl, combine with your hands, fill the dough into a baking mould and bake for 20 minutes at 180°C.

Actually you can't do any wrong. If the dough feels too dry you just add a sip of freshly made almond milk. If it's too moist, you add some more of the dry ingredients.

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