Almond is so simple and easy to make. Since I don’t consume cow’s milk I don’t use a lot of milk in my daily diet anymore, but sometimes I like to have granola with milk or put it in my smoothies. Though for the most part alternative milk companies are good at keeping things simple, there’s nothing that beats homemade. Simplicity to me is having the least amount of ingredients in our foods prepared as possible. You won’t get any preservatives or additives in this milk!
- Soak 1 cup of almonds overnight in a bowl, or at least 8 hours.
- In the morning, drain the water and and put in a high speed blender, like a vitamix blender, almonds, 4 cups of water, and sweetener in or flavoring like vanilla as desired. I put in 3 dates.
- Blend in blender for 1 minute.
- Over a bowl, place a milking bag and pour the blended mix inside. Then milk the liquid part out until you only have the almond pulp left.
- Keep almond milk chilled. Good for up to 5 days.
You can use the pulp in anything; baked goods, the homemade cracker recipe I made, even soup. And there you have it, your very own Almond Milk.
I’m not one for having things that come out of boxes be eaten on a regular basis. Living a simple life to me means eating as close to the earth as possible for optimal health, not to mention the waste of plastics and cardboard that come with packaged foods. That being said, sometimes you are in a rush and need something on the go that you can take when doing errands around town. I would really struggle trying to think of something that my daughter could eat that actually sat well with me, could be taken on the go, and wouldn’t make a large mess (like fruit). So what better way than to make my own crackers. These are vegetarian, but can be made vegan with an egg substitute. They also can be made with gluten free flour if desired. I used whole wheat flour in my crackers with wheat that I ground myself, ensuring it to have maximum nutrients from the flour.
- 2 1/2 cups whole wheat flour
- 1/4-1/3 cup honey
- 1/4 cup coconut oil (preferably melted)
- 1/4 cup applesauce (unsweetened)
- 1 tsp salt
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup almond milk
- Optional add ins: basil, parsley, oregano, rosemary, thyme (I added in fresh rosemary)
- Preheat oven to 350.
- Mix all the dry ingredients in one bowl.
- Mix wet in another.
- Add wet to dry and mix until combined.
- Gather the dough into a ball and wrap it with plastic.
- Stick it in the fridge for about 10-15 minutes so it gets a bit more firm.
- Once it’s firm, cut the dough in half
- Tear two pieces of parchment to line your baking bans.
- Roll out half the dough by placing the ball on top of one sheet of parchment paper, and the plastic wrap between the dough and the rolling pin. This will let you roll the dough out very thin without it sticking. It also makes for easy transfer to the baking sheet.
- Roll the dough out very thin. Try to roll it out in an even square if possible.
- Once the dough is rolled out, score it with a pizza cutter. I cut mine into bite sized squares. This will make the pieces come apart very easy.
- Repeat these steps with the other half of the dough.
- Once done, bake in the oven for about 15 minutes. Watch them carefully though, because everyone’s oven is a bit different and they can easily burn.
- Once the edges look browned, pull the pans out and carefully flip the pieces over.
- Bake for another 5-7 minutes, or until the pieces are crunchy.
Recipe came from http://www.mywholefoodlife.com