Homemade Almond Milk

Almond milk is a better alternative to cows milk. Not only is it lower in calories, it is hormone free, sugar free, dairy free (obviously) and lactose free. It is purely made from almonds. I use almond milk in coffee, tea, scrambled eggs, cooking, hot chocolates and often just on its own. If i buy almond milk i’ll always buy unsweetened and find the cleanest ingredients, although this isn’t always possible. The best thing about making your own is you know it is free of any preservatives, additives, artificial sweeteners, thickeners, gums and sugars. I use whole raw almonds for this simple recipe.

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Ingredients (makes 1L)

  • 1 cup whole, raw almonds
  • ~6 cups Filtered water
  • Pinch of sea salt

To make sweet almond milk; either soak 2 dates for ~30 minutes and add them in prior to blending the almonds, add 2 tbl spoons of maple syrup or 1 tbl spoon of honey. Add more or less for extra sweetening.

Method

  1. Soak almonds for approximately 10-12 hours in 2 cups of filtered water.
  2. Drain the almonds and rinse. Transfer almonds and a pinch of sea salt to a blender with the remaining 4 cups  of filtered water and blend on high for 2 minutes.
  3. Using a nut milk bag or a thin cloth towel strain the liquid into a bowl, squeezing the milk from the bulk of the pulp. Discard the pulp or use for other purposes such as cooking.
  4. Transfer all the liquid to a air tight jar and keep cool in the fridge. Consume within 4 days.

Vanilla Bite Balls

This simple and easy snack is gluten free, dairy free, sugar free & vegan.

(Makes 22)

Ingredients

  • 1 cup shredded coconut
  • 1/2 cup almond meal
  • 1/2 cup coconut flour
  • 1 scoop Happy Way vanilla vegan protein powder (optional)
  • 1 tbl rice malt syrup
  • 1 tbl tahini
  • 1 tsp vanilla bean
  • 1/2 cup almond milk

Method

  1. Combine all dry ingredients and all wet ingredients in seperate bowls.
  2. Mix together and continue to add almond milk until desired consistency is reached.
  3. Roll into balls

Healthy ‘Fried Chicken’

Chicken pieces crumbed & fried in a healthy way. As always, gluten free, dairy free & refined sugar free.

Ingredients

  • 250g chicken pieces, cut into strips
  • 1 egg, whisked
  • 1 cup of almond meal
  • Pinch of salt
  • Olive oil

Method

  1. Pre-heat the oven to 200 degrees c.
  2. Cut chicken into strips.
  3. Whisk egg in a bowl and place almond meal in a seperate bowl.
  4. Prepare a pan and a baking tray with baking paper or oil.
  5. First dip the chicken in the egg, then roll in almond meal and repeat for all pieces.
  6. Fry the chicken pieces in olive oil and place on the tray in the oven for a further 10-15 minutes or until crispy on the outside and cooked on the inside.

Raw Choc-Caramel Nut Slice

A simple & easy 3-layer chocolate and caramel raw dessert that is gluten free, dairy free, refined sugar free & vegan.

Ingredients (makes 6 small pieces)

Base

  • 5 raw Brazil nuts
  • 1/4 cup raw walnuts
  • 1/4 cup raw almonds
  • 1/4 cup buckwheat seeds
  • 2 dates, soaked
  • 2 tbl coconut oil
  • 1 tsp rice malt syrup
  • Pinch of organic cinnamon

Filling

  • 3/4 cup almond milk
  • 1/2 cup raw macadamia nuts
  • 4 dates, soaked
  • 2 tbl coconut flour
  • Pinch of sea salt
  • 1 tsp gelatin (optional for vegans)

Top

  • 1/2 cup raw cacao powder
  • 2 tbl coconut oil
  • 2 tbl hot water
  • 1 tbl maple syrup (or rice malt syrup)

Method

  1. Combine base ingredients and press down into the muffin tin as shown in the image below. Set in the fridge for 30 minutes.

2. Soak the dates for 30minutes while the base is setting. Then combine the filling ingredients until a thick creamy consistency. Pour on top of base evenly and set in the fridge for a further hour.

3. Combine all the top ingredients until smooth consistency is reached and poor this on top of the filling. I added cacao nibs and a sprinkle of sea salt on top, but this is optional. Set in the fridge for a further hour or until chocolate topping has set.