Making your own nut/seed milks can be fun, enjoyable and taste amazing. They only takes around 10 minutes to blend up and the result is a delicious milk packed full of a variety of nutrients our bodies need for optimal health. You do not need a special nut milk bag or other fancy gadgets, all you need is a blender and a fine sieve to poor the milk through and collect the pulp. Rather then buying the store bought varieties that are filled with stabilizers, colourings and other thickeners take this time to prepare a treat your whole family can enjoy. Once prepare store in a sealed glass jar which can be purchased at any home shop and store in the fridge for 2-3 days.
Homemade Almond Milk
1 cup of almonds
3 cups of filtered water
Soak the almonds in enough water to cover then and leave overnight in the fridge (8 hours). Once soaked drain the water and rinse the almonds and place into a blender. Top with 3 cups of filtered water and then combine until smooth.
Pour the liquid through a fine sieve into a jug or bowl that will be easy to pour into a glass jar for storage. Push all the pulp down through the sieve to get out all of the milk. Then label your jar with the day you made it and store in the fridge for 2-3 days. Delicious, nutritious & homemade.
Almond Pulp Crackers
1/2 cup of almond milk pulp
1 1/2 tbsp. extra virgin olive oil
herbs of choice (fresh or dried) about 1-2 tsp - may vary
Combine all the ingredients into a small bowl. Place onto a baking tray lined with parchment paper and top with another piece. Lightly roll out the pulp to 1/4 " thick. Don't make them too think otherwise they will burn and be difficult to flip over.
Score the pulp into small crackers and poke with a fork to cook crackers evenly. Then place in a preheated oven at 175C for 20 minutes, then flip over and cook an additional 15 minutes. Ovens may vary so make sure they don't burn.
I served mine with 1/2 avocado with fresh lemon juice, coriander, pinch of cumin, and 1 tsp of natural yogurt. Enjoy as a healthy filling snack paired with fresh vegetable crudites.
Adapted from Oh She Glows
2 green onions, finely chopped (about ¼-1/2 cup)
1 cup chickpea flour (also known as gram flour)
1/2 teaspoon garlic powder (fresh garlic small clove minced)
1/2 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1 cup + 4 tablespoons water
Serve with 1/2 avocado, shopped peppers, cucumber, grated red cabbage or any other vegetables of choice and 2 tbsp. of organic natural yogurt.
(Do not freeze)
Prepare the vegetables and set aside. Preheat a non-stick pan over medium heat.
In a bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
Add the water and whisk well until no clumps remain about 15 seconds.
Stir in the chopped vegetables.
When the non-stick pan is pre-heated pour in the batter in batches and move the pan around so that you have a flat crepe like pancake.
Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it's firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Then cook the other half of the batter (you can also make these into smaller pancakes if you prefer)
Serve on a plate and top with the other toppings. Leftovers can be wrapped up and placed in the fridge or freezer. Reheat on a skillet until warmed throughout.