Homemade Almond Milk and Almond Pulp Recipes

I had a full blown mommy fail this week.  I outed the tooth fairy.

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My 8 year old lost his front tooth.  It was a big deal.  He had been working on that tooth for 4 days and was determined to get it out himself.

We made a big deal of protecting it and placing it next to him on the couch.  (He had a friend over and they wanted to sleep downstairs in the living room. ) So, he finally went to sleep aaannnddd…so did I.  Crap!

He woke up so sad.  I frantically found some money in my closet and we put it in his room, in his bed.  My hubby went back downstairs and told him maybe the tooth fairy put it in his bed.   He looked skeptical, but investigated and found the money.  He was very curious as to why she would leave the tooth.  AARRGG!  The whole thing was just too suspect.

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After school…in the car… he made a point of loudly telling his sister that he thought I put the money in his bed. He then looked right at me and said, “Did you?”

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Now, if I was smart, I would have said, “Oh wow, you caught me! But I was just covering for the tooth fairy.   She was really busy last night and promised to come tonight.”  But noooo…Im a twitchy one.  I often make very weird decisions in panic moments.  Like the time, I was cleaning the fish tank and the fish accidentally went down into the disposal part of the sink.  Did I reach in and grab it?  No…I flipped the switch.  Yes, I murdered our fish.  It was not one of my finer moments.  I was devastated.  Cried like a baby.

Anyway, after his pointed question, I clammed up and said something like…”Do YOU think I put the money there?  Why would I put the money there?  I didn’t even know what was going on, I was in bed.”  It was lame.  He didn’t buy it.  And I foresee the entire house of cards falling down around me.

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My friends on Facebook had awesome excuses for me…too bad I didn’t read any of them before I spewed nonsense.

My favorite FB comment was to throw Christmas candy in with the money and say that Santa was filling in for the tooth fairy who was sick.  Awesome right?  It takes a village, people.  And apparently, Facebook.

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ALMOND MILK

adapted from frugallysustainable.com

FILTERED WATER FOR SOAKING

1 CUP RAW ORGANIC ALMONDS

4 CUPS FILTERED WATER

2 MEDJOOL DATES (OPTIONAL)

OPTIONAL FLAVORINGS: AGAVE, MAPLE SYRUP, COCOA POWDER, CINNAMON,

  • place 1 cup of raw organic almonds in a bowl and cover with water
  • place the bowl in the refrigerator and let stand at least overnight and up to 48 hours
  • soak dates in water for 6-8 hours or overnight
  • Drain and rinse the almonds and dates
  • place almonds, dates and 4 cups of water in a Vitamix or Magic Bullet and blend until smooth.  (I used a Magic Bullet and worked in batches.  1/2 cup almonds, 1 date and 2 cups water)
  • Strain the milk through a cheesecloth or very fine strainer (give this some time so you are sure to get as much of the milk as you can.  Press on the pulp to express as much milk as possible.)
  • Save the pulp and store in the refrigerator
  • Store the milk in the refrigerator for up to 5 days
  • add any flavorings, you like, to the milk

Now for the pulp!

There are so many fun recipes for the pulp.  I found these on charskitchen.ca .  I made the Lemon Coconut Almond Butter with my pulp and it is delicious!  It is not really a dough.  More like the consistency of oatmeal.  I am eating the dough with a spoon.  You may want to restrain your pulp with cheesecloth before you make one of these recipes, but DEFINITELY make one of these recipes!

Lemon Coconut Almond Butter dough

Ingredients:

  • 1 1/4 cups almond pulp
  • 1/2 cup rolled oats
  • 1/4 cup + 2 tbsp shredded coconut, unsweetened
  • 2 tbsp lemon juice, from 1 lemons
  • zest from 1/2 lemon
  • 1/2 tsp pure vanilla extract
  • 1/4 cup maple syrup
  • 1/2 cup almond butter

Directions:
1. In a large bowl, stir together almond pulp, rolled oats, and shredded coconut until well-combined.
2. Stir in lemon juice, pure vanilla extract, maple syrup, and almond butter, mixing until ingredients stick together.
3. Use an ice cream scoop to form dough balls. Drop onto a plate and place in fridge.
4. Eat whenever cravings strike.

 Peanut Butter Cookie Dough
Ingredients
  • 1 1/4 cups almond pulp
  • 1/2 cup oat flour
  • 1/2 cup rolled oats
  • 1 tbsp powdered stevia
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup peanut butter
  • 1/4 cup maple syrup
  • 2 tsp vanilla
Instructions
  1. In a large mixing bowl, stir together all of the dry ingredients with a spatula until well incorporated.
  2. Add in the wet ingredients, continuing to stir until mixed well & dough comes together.
  3. Line a large plate with parchment paper. Use an ice cream scoop to portion dough balls, dropping onto parchment paper.
  4. Eat. Store remaining dough balls in the fridge, covered.
Double Chocolate Espresso Cookies
Ingredients
  • 1 1/4 cup almond pulp
  • 1 cup rolled oats
  • 1/2 cup oat flour
  • 1/2 cup cocoa powder
  • 2 tbsp powdered Stevia
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xantham gum
  • 1/2 tsp sea salt
  • 1 cup almond mylk
  • 1/2 cup applesauce, unsweetened
  • 4 shots espresso, cold
  • 1 tsp pure vanilla extract
  • 1/2 cup semisweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, use a spatula to stir together dry ingredients. Mix well.
  3. In a medium mixing bowl, whisk together the wet ingredients. When fully mixed, pour into the dry ingredients and stir to combine. Fold in the chocolate chips.
  4. Lay a silicone mat onto your cookie sheet. Use an ice cream scoop to portion cookies evenly onto tray.
  5. Bake @ 350 degrees for 13-15 mins until tops of cookies are golden brown. Remove from oven and let cool for 2-3 mins until transferring to cooling rack. Allow to cool completely, about 10 mins.
  6. Devour. Store remaining (haha) cookies in the refrigerator.

 


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