I have neglected my blog for the past week, but I’m back now and I do have a big bag of almonds…
Image by Shelby PDX via Flickr
I made this delicious milk when I came home from work today:
Nut milk bag
1½ pints water
1 cup almonds
2 cups strawberries (I used frozen because it is January, but fresh is probably best)
Soak the almonds overnight.
Place in blender with water and strawberries
Sieve through a nut milk bag
Save the pulp to make Almond biscuits
Having drunk half the milk, I made the rest into this: (this is what I’ll be having for breakfast tomorrow.)
Cheery Berry Chia
Dry grinder (optional)
1 pint strawberry almond milk
4 dessertspoons chia seed
1 cup cranberries (I used dried)
1 cup blueberries (I used frozen)
3 teaspoons agave or maple syrup
Coarsely grind the chia seeds (you could use milled chia seeds instead)
Mix all the ingredients together and leave overnight
I added 1 teaspoon baobab powder and a multivitamin, because I like to get a powerhouse in for breakfast.
I wanted to use the pulp from the Strawberry Almond milk to make some biscuits (cookies), but I needed this first:
2 cups almonds
Drop hemp seed oil
Teaspoon agave nectar
Place almonds in food processor and process for several minutes.
If the food processor is powerful enough, it should eventually form nut butter, but I had to add a drop of help oil to get the blending underway. Finally, when you have a smooth butter, add salt and agave (optional)
Keep in a sealed container in the fridge. Will last a few days.
With all my ingredients to hand, I could proceed:
Dehydrator (or fan oven
2 cups almond pulp (I used almond & strawberry pulp)
6 dsp maple or agave syrup (I know, it’s a lot, but it’s worth it!)
2 dsp chia seeds
2 dsp almond butter
2 dsp coconut butter
Process everything together until smooth and shape into small biscuits. I was able to make 36!
Dehydrate overnight on 115°F (45°C)
Keep in a sealed container in the fridge. Will keep for several days.