Just as limits are lifted on buying packaged milk in the supermarket, I am thinking why wouldn’t I go back to making my own anyway? I know it’s easy, cheaper and more delicious and of course free of added oils, sugars and other nasties. It’s what to do with the leftover almond meal?
Here are some ideas. Use the leftover wet almond and coconut meal within a couple of days or it can be dried in a dehydrator for longer storage. Just a word of advice. As all the lovely creaminess and oils are in the milk the meal, is well, mealy….add more oil to get a richer texture to your recipes.
- Use the wet paste to bind fish cakes or, once dried as a crispy, crunchy crust for pan frying fish or other meats.
- Add to falafel crackers, or other homemade crackers or keto bread
- Add to bliss balls or other treats.
- Use in a gluten free porridge
This is a modified recipe from my mentor, Nutritionist, Nora Gedgaudas from her book Primal Fat Burner. It’s creamy and nutty and the almonds can be substituted for macadamia nuts. It’s however not a great source of calcium but contains moderate potassium and Vitamin E.
Learning skills to make do with what’s in the cupboard and then making use of the leftover almond meal is playfully frugal and resilience-building!
- 1 cup organic unsweetened shredded coconut
- 1⁄3 cup raw macadamia nuts or almonds
- 1⁄8 teaspoon Himalayan or Celtic sea salt
- a few drops of organic vanilla essence
You’ll need a large and powerful blender. Put the coconut, nuts, vanilla essence and salt in a large blender and add 4 cups of water. Cover and blend for 2 minutes, or until smooth. Strain through a nut milk bag and into a large bottle or other sealable container that’s been sterilised in hot water. Store in the refrigerator for up to 4 days. Makes 710ml of milk and approximately 145gm of leftover meal.