(you'll get 2-3 cups)
1 cup almonds, soaked 8-12 hours beforehand
3 cups water
6 dates or 1/4 cup agave (I used 1/4 cup maple syrup)
1 tsp pure vanilla extract
a pinch of salt
Rinse off your almonds and discard the soak water. Add the almonds and the other ingredients (water, sweetener, vanilla) to a regular blender or food processor. Blend them on high speed. Then, simply put a cheesecloth or strainer over the top of a jar (and put a rubberband around it to make sure it stays) and scoop the milky pulpy almond over it and let it sit, give it a good 15 minutes. I took out the almond pulp and put it in a bowl...
cookies (SO many awesome recipes on this blog) with it!!! By the way, the almond milk turned out wonderfully. We poured it over homemade granola this morning.
Almond chocolate chip cookies
1 cup dried almond pulp “flour” (I didn't dry mine, so I added about 1/2 cup flour to the mixture)
1/4 cup coconut oil, softened
1/4 cup pure maple syrup
6 tablespoons raw almond butter
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
dark chocolate chips, as needed
Mix all ingredients well, except chocolate chips. Scoop onto baking sheet lined with parchment paper. My daughter pressed 3 chocolate chips on each one. Bake 8-10 minutes in an oven heated to 350'F. Allow to cool (or eat warm, as we did, and the melted chocolate chips are gooey) and enjoy!
bird's nests over the weekend. We used:
3 tablespoons coconut oil, melted in a pan
1 bag of marshmallows
6 cups crispy rice cereal
5 jelly beans in each one (we got a 15oz. bag of natural color and flavor ones at Trader Joe's for $3.99, made in Ireland, ironic, because on Saturday we old calendar Orthodox Christians celebrated St. Patrick's day!)
bitty bags and wrote "Happy Easter" on them, put 6 in each of their baskets and passed them out to some of the residents at the nursing home where Rob's Grandma lives....