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Homemade Almond Milk and Almond Crackers

almond-meal-crackers-plant-based-nutrition-and-fitness-blog

Finally, A Two-In-One Recipe for Homemade Almond Milk with no wasted leftovers! No second guessing.

Homemade Almond Milk Ingredients:

  • 1 cup raw almonds, soaked for 8 hours
  • 3 1/2 cups water, filtered
  • 4 raw dates, pitted
  • 1/2 tsp almond extract + 1/2 tsp cinnamon
  • 1 pinch of salt
ninja and nut bag
You’ll need a nut bag and food processor, something like this.

Instructions: After preparing the above ingredients, all you need to do is mix the ingredients on high-speed for at least 1 minute in a food processor until smoothe. (Then, convert to a blender if you want to extract more homemade almond milk.) Use a nut bag to strain your homemade almond milk mixture into a medium sized bowl, as pictured below.

homemade almond milk
Homemade Almond Milk, strained into a bowl. It smells and tastes wonderful!

 

Squeeze any remaining liquid from the nut bag until most of the milk is strained into the bowl.  Pour milk from the bowl, into a sealed tight bottle (like below) and store in the refrigerater for up to 5 days.

homemade almond milk bottle
Here is what this mixture looks like in a gallon jug. All you need is a a 32oz bottle! If you want more homemade almond milk, double or triple this recipe.

Once you store your homemade almond milk in the fridge, immediately move onto the following recipe.

Use your Remaining Almond Meal for these Delicious Crackers!

almond meal crackers
The most delicious cracker recipe in the entire southwest ;)

Sweet and Salty Almond Cracker Recipe:

  • Leftover Almond Meal from the above Homemade Almond Milk recipe
  • 1-1/2 T Sesame Oil
  • 1 tsp basil (for basil lovers like myself ;) )
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp sage
  • 1/4 tsp thyme

Instructions: It doesn’t get any easier than this!  Preheat your oven the 375, then mix all of the ingredients together with a spatula. Place parchment paper onto a baking sheet, and use the spatula to flatten out your cracker mix into a 1/4″ thick paste across the sheet (careful to keep the corners and edges 1/4″ thick as well). Form the paste into a nicely shaped rectangle.   Once you complete this, carefully use a sharp knife to press down into the paste to create square crackers!  (If you slide the knife too quickly, the almond meal may crumble!) Now they are ready to be baked for 8-10 minutes.  Keep an eye on it to make sure to pull out the dough once the edges start to brown.

homemade almond meal crackers
sweet and salty almond meal, sliced into square crackers onto a baking sheet

There you have it! A homemade almond milk recipe with no leftover waste! Complete with sweet and salty almond crackers for the win! And trust me they’re so good you won’t want to leave any behind ;)

almond meal crackers
After your first bite, you will be thinking about your next batch!
almond meal cracker crumbs
The Crumbs are All that is Leftover From this Recipe!

There’s no better way to make Homemade Almond Milk and Almond Meal Crackers :)

Created by Kelly Gibson from Kelly Athletics LLC.

Contact Me for More Dairy-Free Recipes or Info about Plant-Based Nutrition Coaching:

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    Kelly is a Vegan Personal Trainer and Plant-Based Nutrition Coach, with over 4 years of experience creating plant-based recipes.

    These recipes are inspired by:

      1. YumUniverse
      2. OhSheGlows

     

     

     

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    Vegan Pumpkin Muffins

    Vegan Pumpkin Muffins

    A 3-Step Recipe

    It doesn’t get much easier than this, folks. Trader Joe’s sells a vegan pumpkin muffin mix, so all you have to add is water, oil, and … eggs? Actually, you can use a plant-based egg substitute to keep it vegan & delicious! Alternatively, you can find a gluten-free muffin mix and add 1 tsp pumpkin pie spice to give it pumpkin flavor :)

    mini-vegan-pumpkin-muffins-plant-based
    Mini Vegan Pumpkin Muffins

    Mini Vegan Pumpkin Muffins

    Here’s the 3-step instructions to make Vegan Pumpkin Muffins:
    1. Preheat oven to 400F and use cupcake liners in a mini cupcake tin.
    2. Add 1 tsp pumpkin pie spice to the dry mix if you have a plain muffin mix. Mix the muffin mix flour with 1 cup water, 1/2 cup coconut oil, and 2 servings of Ener-G Egg Replacer. Then, Spread batter into the tin.
    3. Bake in the oven for 18-20 minutes. Cool and serve :)
    You won’t be disappointed. These are the best vegan pumpkin muffins you could possibly have.

    Written by Kelly Gibson on 10/31/14

    Looking for more delicious vegan recipes?  Try my 14-day Vegan Challenge or Contact Me for More Info:

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      The Signature St Patrick’s Day meal

      Corned Beef and Cabbage has become the signature St Patrick’s Day meal. Why?

      Corned beef and cabbage isn’t actually the national dish of Ireland. You wouldn’t eat it for a St Patrick’s Day meal in Dublin, nor would you be likely to find it in County Cork. So how did Corned Beef and Cabbage become synonymous with the Irish?

      Cabbage

      During the time of the Irish immigration to the U.S., the first generation of Irish-Americans were in search of the comforting tastes of their homeland. A St Patrick’s Day meal meant boiled bacon. But the immigrants were too poor to afford the high price of pork and bacon products. Instead, they turned to the cheapest cut of meat available: beef brisket. Given that New York City was a melting pot for immigrants from around the world, rather than boil the beef, the Irish adopted cooking methods from other cultures. Brining was a technique of the Eastern Europeans, which is a way of salt-curing meat.

      And the corn? Well, “corned” has nothing to do with corn but instead refers to the corn-sized salt crystals used during the brining process. The corned beef was paired with cabbage, as it was one of the cheapest vegetables available to the Irish immigrants.  So are you really celebrating Irish heritage from the old country or wanting to somehow feel connected to an ancestors’ heritage?

      corned beef nutrition facts

      Image Source: http://nutritiondata.self.com/facts/beef-products/3488/2

      The corned beef and cabbage was an alternative to an already unhealthy meal. It’s also an unhealthy option for you, your family and our planet as it is extremely high in saturated fats, cholesterol, and sodium.  Let new traditions of eating ethical plant-based options start now so future generations can be celebrate your legacy of being compassionate.  Pair your cabbage dinner with a meatless alternative like my delicious Glazed Lentil Apple Walnut Loaf.  Also be sure to visit Kelly’s Meanest Greenest Juice Recipe for breakfast and Derek’s Raw Broccoli Soup Recipe for a healthy St Patrick’s Day meal!
      Article written by: John Bergdoll, guest writer from the Vegan Energy blog.
      Article edited & posted by: Kelly Gibson, 3-year Vegan Personal Trainer and Plant-Based Nutrition Coach from Kelly Athletics LLC
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