Hello you lovely people. I’m always so humbled that you take time to read and comment on my blog. I really do appreciate it. You’ve got some good karma on its way back to you, I’m sure.
You all knew I was a bit crackers a long time ago. However, now I’m not just crackers but I’m making them. And I’m making them out of nuts! I’m enjoying my new healthy eating regime. A big part of the enjoyment for me is learning how to make plant based alternatives and creating new recipes. I love learning new things. I find preparing and cooking food very meditative.
So, about my nuts… I include nuts in my daily routine. I use Christianne Wolf’s guidelines (from her Body Rescue Plan book) on nuts and ensure I have around a fist sized amount every day. Nut butters and nut oils make up some of this allowance. I’ve grown rather fond of my nuts, actually. Ok, enough of that… onto milking my lovely nuts…
My diet now has no dairy so I have discovered how to make my own milks! I’ve tried oat milk and it’s lovely but haven’t made it yet. I’ve made a few batches of almond milk, though. They’ve turned out very nice! The first time I used my Vitamix using a 3 to 1 water to almonds ratio.
I then lined a sieve with a Liz Earle cleansing cloth (clean) and poured the liquified nuts and water or ‘milk’ into it. I then squeezed all the liquid through the cloth, almost like milking a cow! It worked a teat… ooh, I mean treat.
I then discovered that we had a Jason Vale slow juicer on at a special price! I bought it for juicing fruit and veg but I use it regularly for milking my nuts! I soak a mug full of almonds overnight in a bowl of filtered water. I put them in a bowl with about two mugs full of water. Then, I put in a few almonds at a time and add a little water at a time. Again, about a 3 to 1 water/almond ratio. Super easy, just let the juicer do the work!
The machine is so good. It separates the liquid from the pulp. So you’re left with a mug full or so of almond pulp at the end of it. They’re expensive and good for you so it seemed, to me, to be a shame to waste this pulp. I started thinking about all the different things you could do with it. Add as an ingredient to muffins and other baked goods, bulk out a pasta sauce, add to stir fries… so many options.
I wondered what would happen if you dehydrated them in the oven on a low heat like you would with root vegetables to make crisps. I discovered that they can be made into little biscuits or crackers!
Here’s the basic recipe I used but you can add anything you want… especially dry ingredients like rosemary and garlic or mixed herbs might be nice to accompany a soup.
– 1 mug (roughly) of almond pulp
– 2 tablespoons of chia seeds
– 2 tablespoons of melted coconut oil
Just chuck it all in a bowl and squish it around with your hands. It resembles a dough once all the ingredients are incorporated. Then either roll it into small balls and flatten out on a pre-greased baking tray or flatten out across the entire surface of your tray and cut into squares. I preferred my little circular crackers but it’s personal preference and one big tray is far quicker in terms of preparation. The flatter you can make them, the crispier they’ll be. Mine were about 2-3mm thickness. Just cook them on about 180 for around half an hour, carefully turning halfway through. Just keep an eye on them and judge by the brownness… they could take less time or more. Ovens can vary and you don’t want to burn them after all your hard prep work.
I find they are great with nut butters, as an accompaniment to soups or just a tasty snack if, like me, you get crispy cravings. Much better for you than popping open processed crisps or biscuits when the mood takes you. I like to have a hefty dose of my cashew cheese dip (recipe on last week’s blog) and add a sprinkling of omega rich seeds. I love my food and tend to be, ever so slightly, more of a savoury girl but you could add fruit jams or sweet spreads if you wanted more of a sweetie treatie!
Lots of love,