April 2, 2017

Homemade Almond Milk 4 Ways + Almond Flour Crackers

Homemade Almond Milk 4 Ways + Almond Flour Crackers

For lent this year, I gave up buying almond milk. Reasons were twofold. 1. No crazy added ingredients (like rice Starch*, sea Salt, vanilla*, natural flavor, carrageenan, vitamin D2, riboflavin (B2), and vitamin A Palmitate are the added ingredients in the old almond milk I was doing.). 2. It genuinely, genuinely, GENUINELY makes all smoothies taste better. Find the simple recipe and some add-ins below!

Just the basics:

  • 1 cup almonds, soaked overnight
  • 6 cups water
  1. Soak almonds overnight (or after 4-6 hours).
  2. Rinse in morning (or after 4-6 hours).
  3. Add to blender with 6 cups water and optional add-ins:

Cacao

  • 1 tbsp cacao
  • 2 dates
  • 1/4 tsp sea salt

Cinnamon Vanilla

  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract

Honey Sea Salt

  • 1 tbsp honey
  • 1/4 tsp sea salt
  • (optional: few shakes of cinnamon)

Almond flour crackers:

  • Preheat oven to 350 F
  • Take pulp from leftover almond milk
  • Add 3 tbsp melted coconut oil
  • Add desired spices (for rosemary crackers, I add a few shakes of rosemary, garlic salt, salt, and pepper)
  • Roll out on parchment paper
  • Cut into squares (the dough will still be quite wet)
  • Put in oven for 15 minutes
  • Take out, flip over (by this time, they’ll be dried), put back in for another 10-15 minutes

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