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Updated to include a picture…
I’m writing this post on the fly at the request of several of my twitter followers, so pics will have to follow later. In our family, our diet requires that almost all of our food be homemade. We have allergies to milk, egg, soy and most of all – gluten.
Twice a week, we prepare almond milk for our family by soaking 1 cups of raw, organic almonds in 4 cups of water overnight or 6-8 hours in our Vitamix (similar blender). In the morning, we blend the water and the whole, soaked almonds in the Vitamix for 60 seconds on high. The milk is completed by straining the mix through a cheesecloth or a nut milk bag. The liquid yields 4 cups of fresh, delicious almond milk. Refrigerate immediately.
The leftover pulp is used in the following single bowl recipe:
Gluten Free, Vegan Almond Pulp Chocolate Chip Cookies
3/4 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca starch/flour
2 t Xanthan gum
Pulp from one recipe of almond milk
1/2 tsp salt
1/2 tsp baking soda
1/2 cup grapeseed oil
1/2 cup sugar
1 TB vanilla extract
1 cup Enjoy Life Chocolate Chips
Mix all ingredients together by hand thoroughly in a single bowl. Form balls by the TB and flatten with your palm. Bake at 350 degrees in a pre-heated over for 12-15 minutes.
I hope to take a picture of my next batch to share with you. For now, enjoy experimenting with the almonds in your own kitchen! It’s super easy and delicious!
