How to Make Almond Milk (& What to do with Leftover Almond Pulp)
I have spoke about my love of almond milk many times here before so today I wanted to share one of my favourite recipes with you! Lots of you have been wondering how I make my almond milk so first I thought I would share a quick tutorial with you then we can crack on with the naughty bit – the Almond Pulp Brownies!
Deciding to change from cows milk to Almond milk was honestly one of the best decisions I have ever made! I have always loved milk but dairy really plays havoc with my skin so when Jayne of She is the Revolution, gave me a masterclass in making Almond Milk I was instantly hooked! I couldn’t believe how quick and easy it was and it certainly beat the taste of store bought milk anyday.
For the milk you will need – 50g Almonds soaked in water overnight// 1 1/2 cups of water// Blender// muslin cloth/bag// Jug//
Step 1: You will need to soak your almonds overnight – Almonds have a tough waxy coating, by soaking them you are breaking down this tough outer layer making the milk easier to digest.
Step 2: Take your muslin cloth/ bag and secure in place (I use a cloth and an elastic band by I would highly recommend using a muslin bag as these are much more convenient.
Step 3: Drain the soaked almonds then add them back to the blender along with 1 1/2 cups of fresh water and blend.
Step 4: Once you have blended your almonds and water together (usually takes 1- 2 mins) you are ready to pour into your muslin cloth/ bag.
Step 5: Now you have drained off all the milk give the leftover pulp and good squeeze to get rid of any remaining moisture. Put this to one side as you will need this to make your brownies.
N.b. To store the milk, refrigerate in an airtight container. It usually lasts 2-3 days.
Now for the brownies…
For months I was making almond milk and as I didn’t want to waste the pulp I ended up freezing bags and bags of the stuff. I was desperately trying to find a good use for the pulp when I came across a fabulous recipe on Pinterest for Almond Pulp brownies. I gave them a try for the first time a few weeks ago and they were seriously yummy… and the best bit… they are actually good for you!
For the Almond Pulp Brownies you will need – 4 eggs// 200g Dark Unrefined sugar ( I used Billingtons Dark Muscovado)// 1 tbsp of Vanilla Extract// 1/2 tsp salt// 110g coconut oil// 170g of leftover almond pulp// 90g Cocoa Powder// 2-3 tbsp of Fruit, nut & seed sprinkles – I blitzed these in the blender for a couple of second to make them a little finer//
Step 1: Preheat the oven to 175ºC. Line the bottom of an 8 or 9″ baking pan with a baking sheet.
Step 2: In a mixing bowl whip the eggs, sugar, and salt until very light and fluffy, then stir in the vanilla extract.
Step 3: Gently melt the coconut oil in a small saucepan. Add to the the almond pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes. (This prevents the batter from seizing up when all the ingredients are added.)
Step 4: Sift the cocoa powder over the egg mixture and mix until combined, the mixture should become a little stiffer.
Step 5: Spread the batter in the lined pan then sprinkle the fruit and nut mix over the top.
Step 6: Bake for around around 15-20 minutes, until the brownies are slightly puffed with a firm but not burnt topping.
Step 7: Let the brownie cool completely, before lifting out of the pan and cutting into squares.
And thats it folks as easy as one. two, three right? I would love to know how you get on making your almond milk? Don’t you think these brownies would make a fab favour idea?
Much Bespoke Love