When I agreed to write a guest post for October Unprocessed, I knew I’d have fun. I’ve loved the project the whole way through! What I didn’t expect though was how much I’d enjoy the dialogue that would come about via the comment section. As of now, there are 37 comments on the post and with so many fantastic tidbits of information in them from some pretty savvy, whole foods-eatin’ readers, I just had to share! They’ve taught me so much! I had no idea I could love my almond milk making even more!
Did you know there are nut milk bags (Nut milk Bag 1 Quart) that you can use for straining? Me neither! We can strain the second mason jar of milk through one of those and make it even smoother! I wonder if the jelly bag I have will work…I think so!
Did you know there are tons more uses for the almond paste bi-product than just a protein boost to smoothies? Me neither! Here are some things we can do with the paste:
- Almond “cheese” – Sounds like a hummus-type concoction to me – delicious on sandwiches or with veggies for dipping!
- Almond paste cookies – Add some lemon juice, unsweetened coconut and agave into the pulp, form it into cookies and dehydrate for a nice healthy treat with a cup of tea. (Thanks, Deborawh!)
- Dehydrated almond paste – In her comment, Sarah said that leftover almond paste dries quickly in a dehydrator. Just spread on parchment paper and dry at 110 to 135 until dry. Store covered in the refrigerator and add up to 1/4 of almond meal for flour in most recipes.
- Toasted almond paste – Linda taught me that another good way to use the solids that are left is to spread them out on a cookie sheet and toast them. She said she’s taken the toasted grains of almonds, added a bit of almond oil and an even smaller bit of almond flavoring and mixed thoroughly with her hands. This, along with some sugar and egg, makes a great base for fruit tarts and gallettes. She said she’s planning to use it for her almond carrot cake and macaroons. Love the sound of that!
Don’t like your almond milk plain? You can jazz it up with lots of different additions. These were some of the suggestions:
- Add a splash of vanilla
- A spoonful of honey or two
- Blend in 2-3 dates
- Add agave for sweetness
Why limit ourselves to just almond milk? Maybe we should give some other nuts a try! People were raving about cashew milk, saying it’s super delicious and creamy. Maybe that should be the next thing on the agenda. Summer said her favorite right now is DIY cardamom brazil nut milk and you know how I feel about cardamom. This will be happening in my kitchen. Soon. Deborawh said her daughter loved the cashew chocolate milk she made. She said the pulp can be left in for a thicker milk with added raw cacao and agave or honey to taste. You can bet I’ll be making this as well.
Making almond milk was like opening Pandora’s box, but in a good way. Had it not been for the collective knowledge of this inspiring and thriving community, I might never have known what other amazing things I could be making with this one recipe! All of this goodness right under my nose! Thank you, my friends and readers! You inspire me!
Happy Monday, everyone! I am in an especially good mood this Monday because my guest postÂ is up at EatingRules.com today! On the first day of October Unprocessed! I couldn’t be more thrilled to join the unprocessed train and share my experience! When I met Andrew earlier this year at a blog conference, I went up to him and gushed about how much I enjoyed the challenge. I couldn’t help but share how many things I learned from the month’s challenge that are now part of my daily life. I hope you’ll check out my guest post today about one of those things. I even filmed a video to go along with it ’cause that’s how I roll. Check it out!
And I meant it when I said that Karen Solomon’s books, both of them, are so worth having on your book shelf. Just watch out â€“ they’ll make a kitchen nerd out of you. Consider yourself warned.
Happy Wednesday, everyone! I hope you’ll come check out my guest post for winter on Kristy’s blog, my kindred spirit up north in Canada. I made pie. A pie for winter. A pie that goes well with tweed. It’s delicious and you should have some. (I ate a slice for you, Kristy!)