after reading kandace’s recipe for almond milk I’m curious to try it, but I noticed that 1 cup of almonds makes 3 cups of milk. In the recipe I’ve been using it takes 1/3 of a cup of almonds to make 4 cups of milk. I got the recipe from a book called Not Milk..Nut Milks! by Candia Lea Cole. She grinds the 1/3 cup raw almonds to a powder first in a electric coffee grinder, adds that powder to the blender with some sweetner, and 3 3/4 to 4 cups warm/hot water, blends then strains. I’ve been making it for months. I’m wondering if anyone else has tried this or heard of this book. There are numerous nut/seed milk recipes from the simple to the exotic.
I have added almond meal to flax crackers when I was mixing some up. I took a basic flax recipe (from Alyssa Cohen, I think) and just adjusted it to my taste and my need to use up the almond meal.
Kandace, I’m not really sure of an exact amount of nuts you need when making almond milk to end up with 1 1/4 cups of almond meal after straining. I’ve just measured out exactly what I need after making almond milk a couple times. If I don’t have enough, I just add extra flaxmeal to the cinnamon roll recipe. You just need to end up with a total of 2 1/2 cups of dry ingredients for the recipe to work.
I think raw almond milk only stays fresh a couple days in the refrigerator, but I’ve never had a problem having any leftovers that long.
Kandace- I just soak my almonds, throw a cup in a blender and add a few cups of water (different recipes have different ratios), with a touch of honey (or I suppose agave if vegan) and/or some vanilla extract both to taste. I have a large tea strainer and I use that to strain it. If I’ve made a batch of granola though, I don’t strain it, as it just adds more to it!
Shannon-Thanks for the recipe, I’m going to try it out soon! Do I need to dehydrate the meal first though?
That’s funny that you mentioned the raw cinnamon rolls. I just posted my version of the recipe since reading divineprana’s request for ideas using almond meal. I eat them all the time. They are so good!
But, I also have to admit that when I don’t have any leftover almond meal, I either buy raw almond meal from Whole Foods or regular (sorry to say it is not raw) almond meal from Trader Joe’s. I figured that even when I use the regular stuff, they are still better for me than the traditional baked cinnamon rolls.
This isn’t a tip for using the almond meal, but for reducing the amount of waste. When I am in a hurry, I make a quick almond milk blending raw almond butter in water instead of grinding soaked almonds. There’s no need for straining and nothing goes to waste :-)
I’ve been making my own almond milk (and I absolutely love it, was never a fan of cow milk) and straining out the leftover almond meal. I’ve used it for dessert crusts, and mixed some into my granola..but do you guys and gals have any other tips for using up this stuff so it doesn’t go to waste?
1 post found
littlemarie writes, Aug 9, 2007: (8 posts)
(Topic: Food Preparation / Almond meal)
Find my Mixed Berry Sherbert Recipe for a great use of Almond Meal.
anjpanda writes, Aug 7, 2007: (2 posts)
(Topic: Food Preparation / Almond meal)
after reading kandace’s recipe for almond milk I’m curious to try it, but I noticed that 1 cup of almonds makes 3 cups of milk. In the recipe I’ve been using it takes 1/3 of a cup of almonds to make 4 cups of milk. I got the recipe from a book called Not Milk..Nut Milks! by Candia Lea Cole. She grinds the 1/3 cup raw almonds to a powder first in a electric coffee grinder, adds that powder to the blender with some sweetner, and 3 3/4 to 4 cups warm/hot water, blends then strains. I’ve been making it for months. I’m wondering if anyone else has tried this or heard of this book. There are numerous nut/seed milk recipes from the simple to the exotic.
k8lyn07 writes, Mar 14, 2007: (10 posts)
(Topic: Food Preparation / Almond meal)
do you guys know how long almond milk will keep at room temperature? i find it is good to blend in with recipes when you dont want them to be cold.
Priceless One writes, Jan 15, 2007: (71 posts)
(Topic: Food Preparation / Almond meal)
I have added almond meal to flax crackers when I was mixing some up. I took a basic flax recipe (from Alyssa Cohen, I think) and just adjusted it to my taste and my need to use up the almond meal.
shannonmarie writes, Jan 1, 2007: (39 posts)
(Topic: Food Preparation / Almond meal)
Kandace, I’m not really sure of an exact amount of nuts you need when making almond milk to end up with 1 1/4 cups of almond meal after straining. I’ve just measured out exactly what I need after making almond milk a couple times. If I don’t have enough, I just add extra flaxmeal to the cinnamon roll recipe. You just need to end up with a total of 2 1/2 cups of dry ingredients for the recipe to work.
I think raw almond milk only stays fresh a couple days in the refrigerator, but I’ve never had a problem having any leftovers that long.
shannonmarie writes, Dec 17, 2006: (39 posts)
(Topic: Food Preparation / Almond meal)
divineprana, I usually use dehydrated almond meal, but I guess you could skip that step. Just adjust the wet ingredients to get the right consistency.
divineprana writes, Dec 16, 2006: (19 posts)
(Topic: Food Preparation / Almond meal)
Kandace- I just soak my almonds, throw a cup in a blender and add a few cups of water (different recipes have different ratios), with a touch of honey (or I suppose agave if vegan) and/or some vanilla extract both to taste. I have a large tea strainer and I use that to strain it. If I’ve made a batch of granola though, I don’t strain it, as it just adds more to it!
Shannon-Thanks for the recipe, I’m going to try it out soon! Do I need to dehydrate the meal first though?
shannonmarie writes, Dec 10, 2006: (39 posts)
(Topic: Food Preparation / Almond meal)
That’s funny that you mentioned the raw cinnamon rolls. I just posted my version of the recipe since reading divineprana’s request for ideas using almond meal. I eat them all the time. They are so good!
But, I also have to admit that when I don’t have any leftover almond meal, I either buy raw almond meal from Whole Foods or regular (sorry to say it is not raw) almond meal from Trader Joe’s. I figured that even when I use the regular stuff, they are still better for me than the traditional baked cinnamon rolls.
shannonmarie writes, Dec 9, 2006: (39 posts)
(Topic: Food Preparation / Almond meal)
This isn’t a tip for using the almond meal, but for reducing the amount of waste. When I am in a hurry, I make a quick almond milk blending raw almond butter in water instead of grinding soaked almonds. There’s no need for straining and nothing goes to waste :-)
divineprana writes, Dec 4, 2006: (19 posts)
(Topic: Food Preparation / Almond meal)
I’ve been making my own almond milk (and I absolutely love it, was never a fan of cow milk) and straining out the leftover almond meal. I’ve used it for dessert crusts, and mixed some into my granola..but do you guys and gals have any other tips for using up this stuff so it doesn’t go to waste?