Since I learned how to make almond milk I use it to make smoothies, to put it into my chai, for cooking and baking and to soak my overnight muesli in. 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.
2 handfuls or 1 1/2 cups of raw almonds
1l water + water for soaking. Soak the almonds overnight and rinse the morning after.
Blend the almonds with 1l fresh water. Strain the milk through a nut milk bag or a small meshed sieve and save the pulp for later.
Almond mik 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 remaining pulp for baking experiments.
little almond cake
my basic ingredients:
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
whole wheat flour
whole pine nuts
chopped nuts and seeds
oat flakes
vanilla extract
Fill your ingredients into a large bowl, combine with your hands and fill the dough into a baking mold. Bake for 20 minutes at 180°C.
Actually, you can’t do any wrong. If the dough feels too dry just add a sip of freshly made almond milk. If it’s too moist, add some more of the dry ingredients.
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