No cow in the backyard? Lactose intolerate? Gluten intolerant? Want to try something new? Well here’s a recipe for almond milk which is a sinch to make and cheaper than the bought version. And it’s actually quite fun.
Cover 150g / 1 cup almonds in water and soak for 6 hours or over night.
Next day, drain water, then blend almonds with 3 cups fresh water.
Strain through a muslin cloth.
Store in the fridge for up to 4 days.
This ‘milk’ is high in protein, has a low GI, and is gluten and dairy, additive and sugar free.
Then use the left over almond meal to make some flourless fruit muffins.
Mix together 2 cups of almond meal, 2 teaspoons baking powder, pinch of salt, 1/4 cup water, 1/4 cup oil, 1/3 cup honey/apple concentrate, 2-3 eggs and still until well combined. Add 1 cup of berries or 2 mashed bananas. Divide mixture into a muffin tray and bake on 180 degrees for 20 minutes.