MAKE YOUR OWN ALMOND MILK

For a long time I was guilty, looking at all the different dairy free milk you could buy at the store. I heard the buzz about all the added sugars and chemicals. I tried many brands and my family never liked any of them. After Jared had cancer we stopped drinking milk and I have to admit there were times when you miss just having a glass of that white stuff! So I did it, I plunged into trying to make my own almond milk.! It was quite painless really. Not only did my family love the almond milk but then I had the pulp to use for different recipes! It was a win win situation.

Take one cup of raw organic almonds and soak over night and rinse in the am. Discard the water.

Add the one cup of almonds and 3 cups of water to your blender.

I like to add a tablespoon of organic vanilla and a packet of organic stevia

*You can add sweetener of your choice if you feel desired to do so.

Blend for a few minutes.

Next take your nut bag and hold it over a container and pour the milk into your container. You should have all the pulp collected in the nut bag. Now squeeze the nut bag tightly to get all the milk out.

There you have it your nut milk is complete! Pour yourself a glass and feel proud, yes it is that easy! Store your nut milk in the refrigerator... lasts about a week before going bad but ours never lasts that long in our house anyway!

WHAT TO DO WITH THE PULP?

"BREAD" CRUMBS

One of my favorite things to do with the pulp is spread it out on parchment paper. My favorite seasonings to add are turmeric, paprika, pepper, garlic powder. I bake at 350 for about 25 minutes in a pre heated oven. (They will be crusty) I use them as bread crumbs. It works out great since we are a gluten free family! I store them at room temperature in a jar after they cool

JARED"S FAVORITE RECIPE WITH ALMOND PULP

Chocolate Almond Pulp Cookies

2 cups of almond pulp

1/2 cup of raw cacao powder

1/2 cup virgin coconut oil

1 TBS flax seed

2 TBS Vanilla

1 TSP Baking Soda

1 TSP Baking Powder

1/2 tsp salt

*sweetener of choice. We use stevia 2 packets. (taste to your sweetness)

Bake at 350 for 20 minutes and best stored in the refrigerator

As you can see by Jared's face these are a hit and we don't have to feel guilty eating these treats!

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