Homemade nut and seed milk is a regular feature now, in addition to grain milk. These milks are super easy to make and providing endless pleasure. Did I say that the children love plant milks? Well they are going crazy for each new variation! This weeks almond chia milk shake is the latest elixir the children and I are devouring.
Almond Milk Chia Shake
3 tsp chia seeds
sweetner – we like amasake or rice syrup
diced fresh fruit – loving pear currently
optional – vanilla pod/ essence
sprig of mint to garnish
Soak the almonds in water to more than cover overnight. Then adding fresh 750ml water, wizz up the mixture in a nutribullet or other food processor. Now separate the milk from the pulp by pushing the mixture through a nut milk bag. Voila – your own home made almond milk, rich in calcium, iron, vitamin E and more!
I have been making sesame seed milk in the same manner and using a sieve to separate the milk from the pulp. The resulting milk is also drenched in calcium and iron.
Next fold chia seeds into 1 cup milk and set aside for 20 minutes. Then add rice syrup or amasake to taste and diced fresh fruit. Garnish with mint.
Save the almond pulp for my recipe below…
Almond Choco Biscuits
almond pulp (from making the nut milk)
1tsp baking powder
2 tbsp wheat free flour
3 tbsp cocoa powder
3-4 tbsp rice syrup
2 tbsp plant milk
2 tbsp pure sunflower oil butter
Combine all ingredients in a bowl and mix together. Using damp hands mould into cookie shapes and place on a prepared baking tray. Bake in the oven at 180 degrees celsius for 15 minutes.
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