What I have and what’s up next

I made almond milk! I am excited about it, too. My mother-in-law had been talking about her cutting out dairy products, and she is coming over this weekend, so I wanted to try it out before she came over. Eric and I are also working on avoiding some dairy, but we are cheese fanatics, so it’s been rough going. We’ve been buying soy milk, but they put a lot of extra crap in that stuff; mom gave me the basic recipe, and I soaked my almonds last night.

The taste test was a success.

And then I found this blog: http://naturesnurtureblog.com/2012/06/08/homemade-almond-milk-almond-meal/

So now I am planning on making some almond meal/flour! I don’t have time to bake this stuff tonight, so I’ll throw it in the fridge for now and do it tomorrow, but my ultimate goal is to bake something using both the flour and the milk. I’m thinking cookies.

There is something so gratifying about making your own food.

Published by Polymath @ The Safin Hold

Hi. I live in Michigan, but I'm from Georgia, Pennsylvania, Seattle, and Arkansas (no, not an Army brat). I live with my husband and our cats, Cirilla and Dandelion. I'm a bonafide Salesforce Admin & Marketo Certified Expert. I like to craft. I like to cook. I like to eat and drink. I like to laugh. I like comic books and video games and sci-fi. I like a whole lot of things, and chances are, I will like you! I've also been a lot of things, like a 9-1-1 dispatcher, a teacher, and for a while I wrote obituaries. Right now I am a Salesforce Consultant! Who knew? Friends?

4 thoughts on “What I have and what’s up next

  1. Be aware that almonds are hard. REALLY hard. I have an amazing recipe for carrot cake instead of flour, but I rarely make it bacause it has destroyed an electric grinder (burned out motor) and hand crank nut mill (bent all the teeth).

  2. I don’t know what the answer is. I just tried grinding almonds because that is what the recipe calls for. Not quite as fine as almond meal, but crap it gets expensive to keep replacing equipment. Perhaps Herr Internet might have some ideas…

    1. Hmmm. Well, I know that I had to soak the almonds for about a day before making the milk. But the leftovers seem to fall apart easily, especially after I dried them in the oven. Were you just using whole almonds and then grinding them? I ended up using the meal as a cake topping – still have some leftover, though.

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