Almond Milk and Almond Crackers!

My friend Becca found these two recipes on Ashley McLaughlin’s site Edible Perspective, which is part photography blog and part recipe blog and totally worth looking into!  I made one change to her cracker recipe below, switching out mashed banana for Candida diet friendly pumpkin puree.  But first, the almond milk recipe…

I have tried a few times to make my own almond milk since I do drink quite a lot of it- in a shake for breakfast most mornings, in my tea, in my weekly batch of coconut yogurt.  I buy Blue Diamond brand but I hate throwing away all the containers.  I also want organic milk and I can’t always find prepackaged, organic, unsweetened almond milk.  The problem I’ve had in the past with most almond milk recipes is all the left over pulp.  I made a few batches of watery milk and then made the pulp into a few different inedible things.  So I switched back to just buying packaged almond milk.

I made up both of these recipes once and have plans to make some minor changes next time. I’m hoping to finally be able to stop buying and start regularly making my own milk!  I really like this almond milk recipe for several reasons:

One, it doesn’t call for lots of almonds and therefore doesn’t result in heaps of soggy almond puree that needs to get used up somehow.

Two, I can make this recipe with organic almonds and

Three, there’s no packaging to throw out or recycle.

Lastly, the almond cracker recipe is an excellent way to use the almond pulp, perfect!

Tastes good and is convenient but it's not organic and the packaging is wasteful : - (

It tastes good and is convenient but it’s not organic and the packaging is wasteful : – (

If you want almond milk with a little more body than you get with this basic recipe you can always add a little tapioca starch (this is what they use in commercial almond milks) to a small amount and thicken on the stove then blend it back into to your batch.  Or, you can try blending in a little canned, organic coconut milk, or, how about some cultured creme fraiche?  I think I will try adding the cultured cream to my next batch to see if I can’t make some cultured, better tasting almond milk.

Homemade almond milk: you know what's in it, there are no thickeners or preservatives and there's no container to throw out!

Homemade almond milk: you can make it with organic almonds, there are no thickeners or preservatives and there’s no container to throw out!

The following two recipes could easily be doubled if you use a lot of almond milk or if you love the crackers, which you can eat like cereal!   Give it a try: better ingredients and nothing to throw away = win win!

Homemade Almond Milk vegan, gluten-free // yields 32oz milk // yields ~1 cup almond pulp

If you find yourself with an abundance of almond milk and can’t use it quickly enough freeze the extra in ice cube trays, then store in a sealed container in the freezer.  Use instead of regular ice cubes in smoothies!

  • 1 cup raw almonds
  • 3 1/2 cups water
  • water for soaking
  • nut milk bag  (I filtered mine through a fine mesh sieve and it worked well for the first batch, when I make a double batch next time I will want to use the bag) 
  1. Cover almonds with cool water and soak overnight or for at least 4 hours. Or, cover almonds with water in a pot and bring to boil over medium heat. Turn off the heat, cover and let sit for 1 hour.
  2. Rinse and drain the soaked almonds then place in your blender with 3 1/2 cups water.
  3. Blend starting on low and working to high for about 30-60 seconds until fully blended.
  4. Hold the nut milk bag over a large bowl and pour the milk through the bag.
  5. Let the milk strain by squeezing the bag from the top down. The squeezing process should take about 2-3 minutes until no more liquid comes out of the bag.
  6. Pour into a 32oz sealable container (like a large mason jar) and refrigerate for 2-4 days. Shake before each use.
  7. Remove the leftover pulp from the bag and store in a sealed container in the fridge for 3-4 days. Yields just over 1 cup of loosely packed almond pulp.

tips/substitutions: You can make this using a variety of nuts and seeds and even things like oat groats. Sometimes the amount of water to nuts/seeds/oats will vary depending on the flavor and creaminess you like.   Things like cinnamon, vanilla, cocoa powder, etc. can also be added, just be sure to blend well.

I think I will try using less water next batch, that way the pulp is still the right amount for the cracker recipe and perhaps the milk will taste a bit richer.

Ideas for leftover almond pulp:

  • 1-2 tablespoons in a fruit smoothie
  • experiment with adding small amounts (~1/4 cup) to things like muffins + quick breads for added moisture
  • stir in 1-2 tablespoons in the last 1 minute of making stovetop oatmeal
  • added to granola before baking
  • added to pancake recipes
  • dehydrate into almond meal
  • compact in a sealed container and freeze for later use

Cinnamon Peanut Butter Almond Pulp Crackers vegan, gluten-free, grain-free // yields ~120-150, 1-inch crackers

  • 1 cup loosely packed almond pulp, from 1 batch of almond milk
  • 1/2 cup organic, canned pumpkin puree
  • 6 tablespoons peanut butter
  • 1/4 cup ground flax meal
  • 2 teaspoons vanilla extract
  • 1 1/2 – 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  1. Preheat your oven to 300* F.
  2. Line 2 medium sized baking sheets with parchment paper.
  3. Add all ingredients in a large bowl and mash together with a fork until fully combined.  You should be left with a soft, loosely formed ball of dough.
  4. Split the ball in half and place on each parchment lined pan.
  5. Spread with your hands evenly and as thinly as possible.  Ideally, 1/16 – 1/8-inch thick. I used a lightly oiled sheet of parchment on top and used a rolling pin to get an even, thin sheet of dough.
  6. Score with a butter knife into about 1×1-inch sized crackers.
  7. Bake for 30 minutes, then carefully flip each cracker over and bake for another 15 minutes.
  8. Flip again and bake for another 10-15 minutes, or until deep golden brown.  They will still be slightly soft when removed from the oven.  Total bake time: 55-65 minutes.
  9. Let fully cool.  Crackers will become crunchy as they cool.  Store in a sealed container on the counter for 1-3 days.

I think, if you left out the cinnamon and vanilla you could easily make these into savory crackers with a touch more salt and whatever herbs and spices you like.

1 Comment (+add yours?)

  1. Trackback: Non Dairy Milk Alternatives | The Candida Diaries

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