Yes, I did. And I realised something: I don't really like the taste of almonds.
Darn it! I should have made cashew milk.
O H W E L L. I wasn't gonna waste the stuff.
Let's start at the beginning:
1 cup of whole almonds soaked for 4 hours, rinsed, then blended with 2 cups of filtered water.
Then poured into a bowl covered with a fine mesh bag, all the liquid is squeezed out by hand.
Added 2 tsp of raw dark agave nectar to sweeten a little. Put in fridge.
This is the almond pulp I was left with. So I decided to put it to good use and make some crackers care of Elana's Pantry. However, I am impatient and did not leave them on a low oven and bake for 20 HOURS, I put them in a mod oven and baked them till brown & crispy. Nice texture, but I added a little too much salt. Not nearly as good as Betsy's Multigrain crackers.
But quite nice with a little avo, pineapple and pea shoots:
So what to do with the almond milk??? Maybe a little baking???
These Trail Mix Cookies are FANTASTIC! Stolen from Edible Perspective who stole them from somewhere else ..... etc, etc. Grain free - uses Buckwheat flour, flaxseed flour & almond meal, cornflakes (instead of oats); Sugar free - instead it uses ripe bananas, dried juice-sweetened cranberries (instead of currants), & dried apricots. Egg free - the banana, coconut oil, flaxseed meal & almond milk all help to bind this. And yes, I added a sprinkle of dk choc bits & the kids LOVED them, as did I.
And to go with these:
A Choc/Banana Smoothee - 2 mejool dates, 2 bananas, 2 tbsp cacao powder, 2 cups almond milk - thankfully the dates & cacao hid the almond taste of milk, so this was delicious & insanely nutritious!
Hoping I like the cashew milk a bit more ......