Equipment needed: blender
1 cup or 135g almonds, soaked overnight and rinsed well
½ cup or 60g soaked pitted dates
3 cups or 720ml filtered water
This recipe can be adjusted to make any quantity of milk with 1-part nuts to 3-parts water.
Place rinsed almonds, dates and filtered water in blender and blend until nuts are well broken down.
Drain resulting nut milk through a fine meshed sieve or nut milk bag to remove pulp. The nut pulp can be saved for making nut burgers or discarded. (Personally I leave the pulp in though my children are less keen to have bits in it).
The almond milk will keep in an airtight container in the fridge for about 48 hours.
Your nut milk is ready! Most raw almond milk recipes recommend 1 part nuts to 7 parts water. This makes quite a creamy consistency and is quite indulgent, you can add more water for a less creamy version.
Oat & Cranberry Cookies
Mixture will make approximately 16 cookies
130g gluten-free oats
70g ground flaxseeds
100g dried cranberries
40g melted butter or coconut oil
Mix all the ingredients together in a bowl then using a spoon dollop mixture onto baking tray for preferred cookie size.
Bake in oven at 160°C (Fan assisted oven) for approximately 10 to 15 minutes until golden brown.
Equipment needed: food processor
250g ground almonds
50g butter melted
2 ripe bananas
a handful of raisins (optional)
Place in the food processor the eggs, ground almonds and melted butter and mix together. Mash the bananas then add to the food processor, then add the raisins if you so choose.
Place the mixture into fairy cake cases and bake in oven at 160 degrees (fan assisted) for about 20 minutes until muffins are browned on top. This mix makes about 12.
NB ….you may want to double the quantities as they are so yummy and they really don’t last very long in our house!
Makes a good breakfast if you are in a hurry or want a snack, (as they are a good source of protein) and are a good bread substitute.
You can add anything else to this mixture or substitute the banana for something savoury (but are much less moist without the banana), I've made sweet and savoury, try:
Ripe bananas & walnuts
Banana and date
Date and apples
Coconut and raisin
Rosemary and pistachio
Sage and onion...............the possibilities are endless!
2 organic egg yolks
1 tsp of mustard or mustard powder
juice of 1 lemon
pinch of salt (preferably pink Himalayan or Maldon)
½ cup organic cold-pressed sunflower oil
½ cup organic cold-pressed olive oil
Place the egg yolks into the food processor with the lemon juice and mustard process until well mixed.
Place the oils in a jug and then with the food processor running, very slowly drizzle in the oil. Once all the oil is in run for a further 3 minutes to let it thicken and emulsify.
Season with salt to taste. Even more delicious with tarragon added as a variation.
I make this recipe at the start of every week as it only takes 10 minutes and is a great addition to so many meals and snacks. I store it in an old jam jar. You’ll never want shop bought mayonnaise again after realising how easy it is to make and of course this is without hydrogenated oil, sugar or any nasty additives.
NB: I always buy local organic eggs which vastly reduces the risk of bacteria when eating raw. Caution should be exercised for those that are pregnant, elderly, very young or immune impaired.