Tahini Apple Snack Cake

I have to share this adaptation of a recipe from one I saw on Thrive Market’s blog last year, as I get this requested at least once a month by clients and friends.  I’ve reduced the sugar, subbed buttermilk with grass fed yogurt, and I use apple instead of pear since pear ripeness is so unpredictable.  I also like baking in mini loaf pans, as it’s easier to share and bakes much faster.

So here you have it!  A perfect balance of nutty and a hint of sweet, it’s a unique way to savor fall.

Tahini Apple Snack Cake

Makes 3 mini loaves or 1 regular loaf

Ingredients:

1 1/2 cups unbleached all-purpose flour or gluten-free all-purpose mix (plus 1 tablespoon, separated)

1 cup blanched almond flour

2 tablespoons sesame seeds (sub 1 tablespoon with black sesame seeds if you can find), plus a little extra for sprinkling on top

2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup softened butter, coconut oil, or avocado oil

1 cup + 1 tablespoon unbleached sugar

1/2 cup tahini (if you keep yours in the fridge, bring to room temperature)

1 large egg

1 large egg yolk

3/4 cup European style grass fed yogurt

1 large apple, peeled, cored, and cut into 1/2-inch cubes

What to do:

Preheat oven to 325 degrees Fahrenheit and grease one 9x5x3-inch loaf pan or 3 mini loaf pans with butter, oil, or nonstick spray.

Toss apple chunks with 1 tablespoon flour in a small bowl and set aside.

Whisk flour, almond flour, sesame seeds, baking powder, baking soda, and sea salt together in a medium bowl.

In a large bowl, whisk butter or oil with sugar until fluffy, about 1 minute.  Add egg and egg yolk and mix again until pale and light, about 1-2 minutes.  Stir in tahini and yogurt.

Fold in dry ingredients with a rubber spatula until halfway incorporated.  Add apple chunks and fold gently, being very careful not to overmix, until the dry is fully incorporated with the wet.

Pour batter into prepared pan/pans and sprinkle with sesame seeds for garnish.  Bake for about 1 hour and 20 minutes for large loaf, or 45 minutes for mini loaves, until a toothpick inserted into the center comes out clean.

Tahini Apple Snack Cakes - The Clean Gourmet

Adapted from: https://thrivemarket.com/blog/nutty-tahini-complements-delicate-pear-in-this-light-tea-cake


Mesquite Banana Bread

No, this is not barbecue flavored banana bread.  Mesquite powder (or “flour”) is what boosts this banana bread.

Mesquite powder is made of dried and ground pods from the mesquite plant.  It has a toasty, sweet flavor, yet it’s extremely low on the glycemic index.  Renowned for its nutrition density, mesquite is high in protein, magnesium, potassium, iron, and zinc.  Also, thanks to its high proportion of fiber, it actually reduces the glycemic load of whatever you’re adding it to (baked goods, smoothies, oatmeal, etc.), giving you sustained energy and fewer snack cravings.

This banana bread is loaded with flavor and nutrition.  Aside from the addition of mesquite, it’s gently sweetened with bananas and a hint of coconut sugar, and is made with whole wheat and almond flours for extra fiber and minerals.

Mesquite flour tends to have stubborn clumps, so make sure to sift it, or else you’ll end up with pasty clumps of mesquite flour in the finished product.

To make it pretty, top with banana slices or pecan halves before placing in the oven to bake:).

If you find you love mesquite as much as I do, I highly recommend you try Warm Pecan Mesquite Milk– perfect for cozy fall and winter nights, it’s essence of mesquite in a mug.

Ingredients:

1/2 cup mesquite flour

1/2 cup almond flour

1 cup whole wheat flour

1 ½ teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Scant 1 cup mashed banana (about 3 medium bananas)

1/3 cup grass fed butter or 1/2 cup coconut oil

1/3 cup coconut sugar

1/2 cup European style yogurt (preferably grass fed cream on top) or buttermilk

2 large eggs, lightly beaten

1/4 cup pecan halves, broken into pieces

What you need:

Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper (alternatively, makes 2 mini loaves).

Sift flours, baking powder, baking soda and salt in a medium mixing bowl. Beat butter and coconut sugar in a large bowl.  Add eggs, mashed banana, and yogurt.  

Add the dry ingredients to the wet ingredients, mixing with a large spatula until just incorporated.  Fold in the pecans.  Bake for 40-50 minutes (30-35 minutes for mini loaves), or until a knife or toothpick comes out clean.  Cool in the pan 20 minutes before transferring to a cooling rack to cool completely.


Matcha Chia Pudding with Toasted Coconut

Matcha is green tea for people who think they don’t like green tea.  It’s bright, fruity and slightly grassy.  While, personally, I like it all- sencha, silver leaf, gunpowder, genmaicha, etc., matcha is special.  Matcha is a powdered form of green tea, which dissolves in water, milk or any other liquid, which means you get more nutrients since you’re eating the whole leaf.  Also, it’s easy to cook with!

Matcha Chia Pudding with Coconut - The Clean Gourmet

I like matcha in my morning chia pudding because not only do I get an extra boost of energy on top of my morning cup of brewed green tea, I reap more of the tea’s benefits, because I’m ingesting the whole leaf.  Some of the purported benefits include, but are not limited to: lowered cholesterol, strengthened immune system, increased metabolism, stress reduction and sustained energy that does not end with a crash.

Matcha Chia Pudding with Coconut - The Clean Gourmet

With matcha, quality is especially important if you want that bright, zingy flavor.  It should be very bright green and organic. Do not use “culinary” grade, even if you do plan to cook with it (junk in, junk out).  Instead, look for “ceremonial” or “imperial” grade organic matcha.

Serves 1-2 

Ingredients:

3 tablespoons chia seeds

1 teaspoon honey (you can always add more if you need to)

1 teaspoon matcha powder

pinch salt

6 fresh raspberries, cut into small pieces OR 2 dried apricots, cut into smaller pieces

1 cup coconut milk, whole cow’s milk or fresh almond milk

2 tablespoons dried coconut flakes, toasted

Matcha Chia Pudding with Coconut - The Clean Gourmet

What to do:

To toast the coconut flakes: In a small pan over low heat toast coconut flakes, stirring constantly, for 5 minutes.  Do not walk away.  Remove flakes from pan to cool, as there will be carry over heat in the pan, which can cause them to burn.

Combine all ingredients, except for coconut flakes, in a small bowl or cup and refrigerate 6-12 hours.  You should end up with a pudding-like consistency.  Top with toasted coconut flakes before serving.

Make the night before if you want a healthy and satisfying breakfast or midday snack.  Best consumed within 24 hours, but will keep for three days.

 

Matcha Chia Pudding with Coconut - The Clean Gourmet

Mise-en-place bowl courtesy of OK Ceramics.


Pecan Milk…with Warm Mesquite Variation (Latte di Noce Pecan…con Variazione Calda al Mesquite)

Pecan milk has changed my life in a small, yet significant way.

I essentially stumbled upon pecan milk this weekend when I was making a Marsala mushroom soup and, rather than using 3/4 cup of half-and-half that the recipe called for, I thought I’d “clean” it up a bit and try it with nut milk.  Pecans sounded like they’d combine well with mushrooms and Marsala, so I figured, “why not?”  Even better, the higher fat content in pecans would make the milk less prone to curdling- a problem I often face with fresh almond milk, even when tempered.

I was ecstatic with the results!  Not only was the milk delicious on its own, it paired excellently with the flavors in the soup and didn’t curdle.  I’m not sure why almond milk gets all the spotlight.  While almond milk is delicious (especially mine 😉 ) and definitely more versatile than, say, pistachio or peanut milk, pecan milk is also quite versatile, yet it’s creamier, deeper in flavor and, because of a higher fat content, is less likely to curdle than almond milk.

One Medjool date and a pinch of salt lend the milk just enough of that sweet/savory balance you get from cow’s milk and the nuttiness is mild and bourbon-like.  Not bad :).

Health Benefits: A one ounce serving of pecans contains 60% of the daily value of manganese, which is especially good for brain function, heart health and metabolism of carbohydrates and fat.  You will also get 15% of the daily value of copper from a one ounce serving of pecans, which benefits your nervous system, cellular energy output and connective tissue.*

Step aside almond milk!

Yields 2 cups

What you need:

1 cup raw pecan halves (plus water for soaking)

1/4 teaspoon salt

1 Medjool date

2 cups cold water

What to do:

Place pecans in a medium bowl and fill with water two inches to cover.  Let soak at room temperature for 8-10 hours.

Strain and rinse soaked pecans and place in a blender with the salt, date and 2 cups of water.  Blend on HIGH until smooth and there are no more large specks of pecan meat.  This should only take 30 seconds in a high speed blender (A.K.A. Vitamix, Blendtec, Ninja).  Allow 1-2 minutes for a normal blender.

Strain mixture through a nut milk bag or two layers of cheesecloth placed over a bowl or large measuring cup and squeeze to extract all of the liquid.  The consistency will be creamy and smooth.  Pour milk into desired storage cup and refrigerate.  Should last about four days in the refrigerator.

Mesquite variation:

You’ll also find that pecan and mesquite were meant to be together: for a cozy night cap or soothing breakfast, make this into a warm mesquite milk.  Place 2 1/2 teaspoons mesquite powder, 1 teaspoon raw honey and a pinch of salt in a small pot.  Slowly whisk in one cup of pecan milk and warm gently over a low flame, stirring frequently, for about 4 minutes.  Do not boil.  Pour warmed milk into a mug and serve immediately.  Mmm.

Pecan Milk (Latte di Noce Pecan) - The Clean Gourmet

Latte di Noce Pecan:

Rende 500 ml

Cosa serve:

100 grammi di noce pecan dimezzate (più acqua per mettere a mollo)

1/4 cucchiaino di sale

1 dattero Medjool

500 ml d’acqua fresca

Come fare:

Mettete le noci pecan in una scodella e coprite d’acqua con circa tre dita da coprire.  Lasciate ammollare per circa 8-10 ore a temperatura ambiente.

Colate e sciacquate le noci e mettete in un mixer col sale, il dattero Medjool e l’acqua fresca.  Fate frullare al livello max finché non siano più pezzetti visibili di noce.  Dovrebbero bastare solo 30 secondi in un mixer potente (come Vitamix, Blendtec o Ninja).  Per un mixer normale, fate frullare per 1-2 minuti.

Passate il liquido per due strati di stamigna sopra una ciotola media e stringete bene per fare sì che sia estratto tutto il liquido.  Troverete una consistenza cremosa e liscia.  Versate il latte in un bicchiere da conservazione e mettete in frigo.  Consumatelo entro circa quattro giorni.

Versione al mesquite: 

Troverete che noce pecan e il mesquite vanno benissimo assieme:  per una merendina prima di letto o come una prima colazione leggera, fate un latte al mesquite caldo.  Mettete 2 1/2 cucchiaini di polvere di mesquite, 1 cucchiaino di miele crudo ed un pizzico di sale in un pentola piccola.  Gradualmente unite 250 ml di latte di noce pecan e riscaldate leggermente sul fuoco basso, frustando frequentemente, per circa 4 minuti.  Non fate bollire il latte.  Versate il latte caldo in una tazza, preferibilmente riscaldata, e servitelo subito.

*Sources:

http://healthyeating.sfgate.com/walnuts-vs-pecans-nutrition-1576.html

http://foodfacts.mercola.com/pecans.html


Vanilla Plum Kuzu Preserves (Conserva di Prugne alla Vaniglia con Kuzu)

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Plums are in season and we’ve been getting a lot of them through our CSA.  These Damsons have that quintessential “prune” taste, so they become very rich when reduced to a preserve and do not need much sweetener.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Instead of the usual 2:1 ratio of fruit to sugar, I added a little blueberry juice (that’s whole organic blueberry juice, with no added sugar or preservatives) to get the plums going and to lend bit more depth of flavor, along with a touch of maple syrup.

Since I use very little sweetener and the fruit is quite juicy, I use kuzu to help set up the preserves, especially since plums are not particularly high in natural pectin.  If you are not familiar with kuzu, it’s a starch that’s also known as Japanese arrowroot and it looks like a white clumpy powder.  Kuzu is commonly used in macrobiotics for therapeutic purposes, including (but not limited to) the treatment of expansion headaches, upset stomach, blood circulation, skin disorders and fever.  (Perhaps a post on kuzu remedies is in order…) It’s good stuff.

If you’re not suffering from any of these ailments, it’s still not a bad idea to put some kuzu in your homemade preserves, if nothing else for culinary purposes.  Just be sure to make a slurry with the kuzu by dissolving it in a little water and then bring whatever fruit you’ve added it to to a boil, or else the kuzu won’t be able to work its magic.

If you can’t find kuzu or don’t want to wait to get it, reduce the preserve for a longer period of time over the heat.  Regular arrowroot powder is an option as well, but the consistency will get stringy-gummy, which I don’t find appetizing at all.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

I kept mine simple this time by leaving out any spices in order to let the vanilla stand out.  In the past, however, I’ve made it warm and spicy by adding cinnamon, star anise and clove.  See what suits you and feel free to play around with it.  I imagine fresh ginger would be a nice addition as well.

Makes about 16 ounces

Ingredients:

1 quart Damson plums, pitted and roughly chopped

1/3 cup good quality blueberry juice

2 teaspoons vanilla extract or half a vanilla bean, sliced lengthwise

1-2 tablespoons maple syrup

1 tablespoon vodka, lemon juice or red wine vinegar

Optional Spices: 1 cinnamon stick, 1 star anise, 4 cloves

2 teaspoons kuzu + 2 teaspoons water

What to do:

Place all ingredients, except for kuzu, in a medium pot (heavy-bottomed is best) over medium-low heat.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

 

Bring to a boil and reduce heat to very low and simmer for 1 hour, until the plums have broken down and the liquid has reduced.  Stir every 15 minutes or so to make sure there is no sticking to the pot.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Make a slurry with the kuzu by dissolving it in the 2 teaspoons of water.   Add to simmering plums and mix thoroughly.  Bring plums to a low boil and let continue for about 5 minutes.  Reduce heat and simmer for another 20-30 minutes, until the liquid is thickened and reduced enough.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Remove from heat and let cool 10-15 minutes.  Remove cinnamon stick and/or star anise, if using, and pour cooked plums into blender and run until smooth.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Pour into a sterilized jar (or several small jars), seal and refrigerate.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Spread on toast, grain-free biscuits (as pictured) or dollop onto local grass-fed yogurt.  Keeps for 2-3 weeks in refrigerator.

Vanilla Plum Kuzu Preserves - The Clean Gourmet

Rende circa 450ml

Ingredienti:

800 grammi di prugne Damson, snocciolate e tagliate a cubetti

90 ml di succo di mirtillo

1 cucchiaino di estratto di vaniglia o metà d’un baccello di vaniglia, dimezzato

1-2 cucchiai di sciroppo d’acero

1 cucchiaio di vodka, succo di limone fresco o aceto di vino rosso

Spezie Facoltative: 1 bastoncino di canella, 1 anice stellato, 4 chiodi di garofano

2 cucchiaini di kuzu (oppure di amido di mais) + 2 cucchiaini d’acqua

What to do:

Mettete tutti gli ingredienti (tranne il kuzu) in una pentola media (meglio una pesante) sul fuoco medio-basso.

Fate bollire la miscela e abbassate la fiamma quanto possibile e lasciate sobbollire per circa un’ora, finché le prugne non siano molle e il liquido sia abbasstanza ridotto.  Girate circa ogni 15 minuti, stando attenti che le prugne non s’appiccichino al fondo della pentola.

Fate una malta fluida col kuzu ed i 2 cucchiaini d’acqua.  Aggiungete alle prugne cotte e mescolate bene.  Fate bollire lentamente per 5 minuti.  Riducete la fiamma un’altro pò e lasciate sobbollire per altri 20-30 minuti, giusto per far addensare e ridurre abbastanza il liquido.

Togliete dal fornello caldo la pentola e lasciate raffreddare 10-15 minuti.  Togliete il bastoncino di canella e l’anice stellato, se usando, e versate le prugne cotte in un frullatore e fate andare finché la consistenza non sia liscia.

Versate la conserva in un vasetto sterilizzato (o alcuni piccoli), chiudete e mettete in frigo.

Dura circa 2-3 settimane in frigo.

Vanilla Plum Kuzu Preserves - The Clean Gourmet


Crab Apple Steel-Cut Oatmeal (Avena Semi-Intera alla Mela Selvatica)

Crab Apple Steel-Cut Oats - The Clean Gourmet

Crab Apple Steel-Cut Oats - The Clean Gourmet

Yes!  You can eat crab apples!  They’re super cheap and, despite their super tartness when raw, are sweeter than regular apples when cooked.  The best place to find these is at your local farmer’s market (or on your neglected apple tree).  If you can’t find crab apples, one or two regular apples work too :).

4-6 servings

Ingredients:

1 cup steel-cut oats

4 cups water

pinch salt

1 banana, mashed or thinly sliced

4-5 crab apples, cored and small/medium dice

1 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/2 cup raisins and/or goji berries

about 1/2 cup chopped pecans or whole pumpkin seeds

Milk or almond milk, to serve

What to do:

Bring water, oats and salt to a boil in a covered medium-sized saucepan.  Once to a boil, uncover and cook at boiling for about 2 minutes and then turn heat to low.

Add the crab apples apples and banana.  Cook for 15 minutes, then and add spices and raisins.

Cook another 10 minutes, or until oats are cooked and most of the water is absorbed.  Turn off the heat and stir in nuts.

Serve with milk or almond milk and enjoy warm.

Crab Apple Steel-Cut Oats - The Clean Gourmet

Avena Semi-Intera alla Mela Selvatica:

4-6 porzioni

Ingredienti:

1 tazza di avena semi-intera

4 tazze d’acqua

pizzico di sale

1 banana, passata o tagliata in pezzi sottili

4-5 mele selvatiche, snocciolate e tagliate in pezzi piccoli

1 cucchiaino di cannella

1/2 cucchiano di chiodo di garofano

pizzico di noce moscato

pizzico di pepe della Giamaica

1/2 tazza d’uvetta e/oppure di goji

circa 1/2 tazza di noci pecan o noci, a pezzetti

Latte o latte di mandorle, per servire

Cosa Fare:

Fate bollire acqua, avena e sale in una pentola media.  Appena bollente, scoprite e continuate a far cuocere per circa 2 minuti prima di abbassare la temperatura.

Aggiungete le mele selvatiche e la banana.  Fate cuocere altri 15 minuti quindi aggiungete le spezie e l’uvetta.

Dopo 10 minuti, o quando la maggior parte dell’acqua sia assorbita, sarà pronta.  Spegnete il fuoco e aggiungete le noci pecan.

Servite con latte o latte di mandorle, oppure lasciatelo raffreddare prima di mettere in frigo.  Dura 5-6 giorni.

Crab Apple Steel-Cut Oats - The Clean Gourmet

Downloadable/Printable Version


Peanut Butter Date Protein “Milkshake” (Frullato di Burro d’Arachidi e Banana con Proteina)

This was originally a “smoothie”, but with the lack of berries and solid ingredients, it usually comes out to the consistency of a thick milkshake.  You can, of course, adjust the thickness by adding or reducing the amount of milk.  Also, more yogurt can be used to thicken the consistency if you prefer the smoothie consistency.

Usually I split this with Gotspark, in which he has a big glass and I have a little one.  If you’re a guy and/or have higher caloric needs, this could easily be one serving.  However, if you’re “watching” like me, this is probably best shared with someone else.

Peanut Butter Date Protein “Milkshake”

Serves 1-2 

2 tablespoons chunky peanut butter

1 large banana, broken into chunks

1 pitted Medjool date, soaked in hot water for 5 minutes if dry

Scant scoop vanilla protein powder (I like Tera’s Whey Organic Bourbon Vanilla)

Scant scoop ground flax

1/4-1/3 cup Greek yogurt

A few dashes of cinnamon

1 1/2 cups of Unsweetened almond milk or grass fed cow’s milk

Handful of ice

Blend for 1-2 minutes.

Peanut Butter Date Protein "Milkshake" - The Clean Gourmet

Frullato di Burro d’Arachidi e Banana:

1-2 porzioni

Ingredienti:

2 cucchiai di burro d’arachidi

1 banana grande, spezzettata

1 dattero, impregnato d’acqua calda per 5 minuti e snocciolato

1 cucchiaio colmo d’integratore di proteina alla vaniglia

1 cucchiaio colmo di semi di lino macinati

una pallina di yogurt greco

qualche pizzico di cannella

50-100 ml di latte di mandorle, di soia o di vacca (secondo i tuoi gusti)

una manciata di ghiaccio

Come fare:

Frullate tutti gli ingredienti per 1-2 minuti.

 


Almond and Oat Bran Muffins (Muffin di Mandorle e Crusca d’Avena)

Almond and Oat Bran Muffins (Muffin di Mandorle e Crusca d’Avena)

Makes 20 muffins 

These are not too sweet and are a great way to use up leftover almond pulp from making almond milk.  Of course, if you’re adventurous you can certainly try using pulp from making a different kind of nut milk J.

If you want to make these without having to make nut milk, try substituting with 1¾ cups nut meal plus a bit more milk (I’d try an extra ¼ cup) and adjust it from there.

I don’t like very sweet things so if you prefer a sweeter muffin, add another tablespoon or two of maple syrup.  Maple syrup is a very potent sweetener, so if you choose to use honey in place of the syrup, you will get an even less sweet result.

Dry Ingredients:

scant 2 cups almond pulp

1½ cups oat bran

1 teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons cinnamon

Wet Ingredients:

2 eggs

1 cup applesauce

1 cup almond milk or milk of your preference

2 tablespoons coconut oil

2/3 cup currants

1 tablespoon maple syrup

½ teaspoon apple cider vinegar

½ cup unsweetened coconut flakes

What to do:

Preheat oven to 350 degrees Fahrenheit.

Mix dry ingredients until fluffy- you may need to use hands to de-crumble almond pulp.

Almond and Oat Bran Muffins

Whisk wet ingredients until incorporated.  Add wet ingredients to dry ingredients and mix until just blended.

 Almond and Oat Bran Muffins

Scoop batter into muffin tins and bake for 20 minutes.

Almond and Oat Bran Muffins

Let cool in muffin tins for 5-10 minutes before serving.  These will keep for 3-4 days when stored in an airtight container.  Store in refrigerator for slightly longer shelf life.

Muffin di Mandorle e Crusca d’Avena:

Fa 20 muffin

Ingredienti Secchi:

2 tazze scarse di poltiglia di mandorle

1½ tazze crusca d’avena

1 cucchiaino di sale

1 cucchiaio di levito

½ cucchiaino di bicarbonato

2 cucchiaini di cannella

Ingredienti Umidi:

2 uova

1 tazza di purea di mele

1 tazza di latte o latte di mandorle

2 cucchiai d’olio di cocco

2/3 tazza di ribes essiccati

1 cucchiaio di sciroppo d’acero

½ cucchiaino d’aceto di sidro di mele

½ tazza di cocco essiccato

Cosa Fare:

Fate scaldare il forno a 180 gradi Centigradi.

Mescolate gli ingredienti secchi finché la miscela sia soffice (dovrete probabilmente usare le mani per sbriciolare la poltiglia di mandorle).

Mescolate gli ingredienti umidi da parte.

Unite gli ingredienti secchi e umidi facendo attenzione a non mischiare troppo.

Versate la pastella in una teglia da forno (idealmente quella per i muffin) e mettete nel forno.  Se usate la teglia da muffin, saranno pronti tra 20 minuti.  Invece, se usate la teglia normale da forno, controllate tra 30 minuti per la cottura.  Appena cotto, tirate dal forno e lasciate nella teglia per 5-10 minuti prima di servire.


Creamy Almond Milk (Latte di Mandorle Cremoso)

This nut milk has the consistency of low fat milk.  If you like a thinner consistency, add more water.  If you like it even creamier, add more coconut milk.  The long soaking and blending time also contribute to the creamy, full-bodied texture of the milk.  If you are doing a smaller nut, such as pistachio, you could probably get away with soaking for less time.  Alternatively, if you use brazil nuts, you might want to soak for another six hours.

If you like sweetened almond milk, I recommend soaking and blending a PITTED date along with the almonds.  You can also add agave or maple syrup.

I like the base of coconut milk, but if you don’t have it or dislike it, simply omit.  I actually like Trader Joe’s brand of light coconut milk best.

The nut milk bag is a lot less messy and works really well, but a cheesecloth or fine mesh strainer will do the job.  In fact, my first tries involved a strainer and then cheesecloth, but I gave in and got the nut milk bag.  It’s easy to find on the Internet, cheap and is perfectly suited for the job 🙂 .

I like to keep mine in a glass milk jar so I can shake it up since the milk is not homogenized and will definitely separate.

Per gli italiani, ho fatto un pò fatica spiegare gli attrezzi che servono, dunque fatemi sapere se qualcosa non ha senso o se sapete com’è meglio chiamarli!

What you need: 

1 cup raw almonds (or other nuts, if you like)

1/2 tsp salt

About 1/2-2/3 cup light coconut milk (optional)

2.5 cups water

Nut milk bag, cheesecloth or fine mesh strainer

What to do:

Soaking

Soak nuts in about two cups water for 24 hours in a cool place.  (Refrigerator works well.)

Straining

Drain and rinse nuts in a colander and place in blender.  Add salt, coconut milk and 2.5 cups water.

Blender

Blend for three (yes, three) minutes.

Straining Squeezing Nut Milk Bag

Place nut milk bag over large measuring cup and pour almond mixture into bag.  Squeeze pulp until fully wrung (perhaps best to do in two batches).

Pouring

Pour milk into pitcher or glass jar and refrigerate.  Lasts about 3-4 days.

Almond Meal

Use pulp for baking or add to oatmeal!

Cosa serve:

1 tazza di mandorle crude (o altro tipo di frutta secca, se preferite)

1/2 cucchiaino di sale

Circa 1/2-2/3 tazza di latte di cocco (facoltativo)

2.5 tazze d’acqua

Borsa di rete apposta per fare il latte di mandorle, della stamigna oppure un colino col rete sottile

Cosa fare:

Saturate le mandorle per 24 ore con circa 2 tazze e mezza d’acqua.  Tenete in un posto fresco.  (Nel frigo va benissimo.)

Colate e sciacquate bene le mandorle e mettete in frullatore.  Aggiungete sale, latte di cocco e 2,5 tazze d’acqua.

Frullate per tre (sì, tre) minuti.

Mettete la borsa di rete dentro una scodella e versateci la mescolanza.  Stringete la borsa finché la poltiglia sia abbastanza secca (è meglio farlo in due lotti).

Versate il latte in un broccale o vasetto e mettete in frigo.  Dura circa 3 o 4 giorni.

Usate la poltiglia per fare dolci salutari o mettete nei cereali caldi!

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