From reading the directions it didn't seem difficult, I think I was just more skeptical that I would get it right.
I went to Bonzai Aphrodite for directions and Sayward didn't steer me wrong.
I started by soaking my 1 cup of almonds for 24 hours in water.
The next day I drained off the water and put them in the food processor with 4 cups of water.
Just a quick hint it is best to know how much liquid your food processor can hold before you do this or you will create a royal mess (I speak from experience).
When I was done I added a little vanilla and agave and I had milk.
I was stunned, because it was so easy and because I DID IT YEAH!
Now I also have a recipe I want to share because I am linking up for the first time with Mom's Crazy Cooking.
Today we are sharing pumpkin recipes.
I would like to share:
Pumpkin Oat Bran Muffins
1/2 C packed brown sugar
1 1/2 C oat bran cereal
1 1/2 C unbleached all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 flax eggs
1 C pumpkin puree
4 Tbsp vegetable oil
* for the flax eggs combine 2 Tbsp ground flax meal with 6 Tbsp water and allow to thicken before adding
Combine all of the ingredients in a single bowl.
Distribute between 12 muffin cups and bake at 400 degrees for 15 minutes.
For a little added flair I topped the muffins with dried cranberries.
For a special treat may I suggest mixing melted Earth Balance and a teaspoon of brown sugar together and putting that as a schmear in the middle of the muffin. It just takes it up another notch!!!
Wow! I'm so impressed that you made your own almond milk. I could see where it would save money. I pay $4 for a carton. Good job! The muffins look delish too. :)
ReplyDeleteWell done you for making the almond milk! If it's as easy as you say, I might give it a try!
ReplyDeleteThose muffins look so scrummy! I've got a big pumpkin sitting the garage that we never got round to carving for Halloween. I might just use it to make those muffins :)