Are you stuck in a breakfast rut? I try to keep it fun at breakfast, but sometimes it’s easy to fall into routine. Smoothies every other day and some sort of simple grain on the off days like oatmeal or a buckwheat bowl.
I was recently making almond milk and didn’t want to waste anything from my delicious beverage. I sometimes toss the almond pulp (I know, I know…) as I’m not really sure how to use it. I’ve tried making cookies out of it and muffins, they never turn out. I figured that simple is best and turned the pulp into a porridge.
Almonds are basically the bomb. They are nutritious and delicious. They are the easiest snack to pack and they are full of awesomeness.
The severe drought that California is currently experiencing has made me rethink some of my food choices. I’ve learned that almonds actually use a *ton* of water to grow. So not only am I trying to conserve the amount of almonds I use, but I don’t want to waste any of them!
Vanilla Bean Caramel Almond Milk
1 cup of almonds (soaked 4-8 hours)
3 cups of water
1 vanilla bean (sliced open and scraped)
1 tsp of lacuma powder
a pinch of sea salt
Drain & rinse your almonds. Blend the almonds and water together and strain the milk out using a cheesecloth and strainer. I place my cheesecloth on the opening of my blender and put a rubber band around it and slowly pour it into a bowl with a colander on top to separate the milk from the pulp. Put the pulp aside in a bowl (it should make about a cup). Pour the separated milk back into your blender and add the remaining ingredients and blend.
Superfood Almond Porridge
Leftover almond pulp from almond milk making
a few tbsp of the freshly made almond milk
toppings (fresh or dried fruit, nuts and seeds, coconut, etc)
Portion the leftover almond pulp into 2 bowls. Add a couple of tablespoons of Vanilla Bean Caramel Almond Milk and stir it in (it will become fluffy). Throw some toppings on top and voilà! I used banana and strawberry slices, 1 tsp of hemp seeds and cacao nibs. I also added a bit of a maca powder to the pulp & milk.
The almond milk goes great with the porridge adding a bit of sweetness and that nice caramel-y flavour. It’s great in green or fruit smoothies, oatmeals and other grain porridges. Or you can enjoy it plain. It’s refreshing and delicious. I tend to enjoy making milks out of nuts and hemp seeds. I think gogi berries and chia seeds would be awesome as well. What is your favourite way to make and enjoy non-dairy milk?