Almond milk is by far the crowd pleaser – which is indicative in the way café culture has so quickly adapted their blends to suit this versatile nut milk for their coffee creations and super food bowls. Packed full of Vitamins A & D this delicious drink is a show stopper when made at home, one thing that I found surprising however was the seemingly tiny amount of protein present in almond milk compared to cows milk. Yikes! If my calculations are correct this means that all of the nuts protein is trapped inside the fibrous nut meal that is left over. All the more reason to never waste it.
These recipes are inspired by using a waste free approach in the kitchen…what can you do to avoid putting something edible in the bin? Well if you’re an avid nut milk drinker, start by ditching the store bought stuff (*that has been heat treated for preservation. Yuck.) and make the stuff fresh. You get nutrient rich nut milk and enough nut meal to try all of these recipes…at least once!
Chili Hot Chocolate
Thick and creamy, you can substitute the heat for something soothing like cinnamon or vanilla bean. Whichever way you like it you’re still packing heaps of vitamins into your system and avoiding refined sugar! Go you.
tsp real cocoa
pinch cayenne pepper
- Heat in a sauce pan.
Spicy Salty Nuts
If I had a café this would the first product on my shelf of ‘take-home kitchen miracles.’ Having this savory crumble in the fridge is life changing. Use it to; garnish a soup alongside fresh herbs, to add texture to salads, on top a mushroom and goats cheese pizza, to sprinkle over stir-fried greens, crumb chicken, garnish poached eggs and avocado, transform a grilled cheese sandwich, heat up a 3-bean taco….I’m getting carried away!
1 tsp smoked paprika
1 tsp sea salt
tsp hot chili flakes
tsp smoked paprika
1 cup almond meal
pinch nutritional yeast
small handful of parsley, finely chopped
- Toast almond meal, paprika, chilli, salt in fry pan until golden brown and fragrant. Stir and keep your eye on the pan, its goes brown to burnt really easily.
- Stir though the parsley, nutritional yeast and a drizzle of olive oil off the heat and store in a glass jar in the fridge for up to 3 weeks.
Serve with a Quinoa Salad of; white quinoa, currants, parsley, shallots, olives, lemon juice, zest of 1/2 lemon, olive oil and charred broccoli. Seasoned with the Spicy Salty Nuts!
For seasonal options simply substitute the cocoa and figs for what’s in season – my other favorite combinations are cinnamon and pear or lemon and coconut.
1 portion of Shortcrust Pastry
1 cup caster sugar
2 cups almond meal
1/4 cup amaretto *optional
1/4 cup plain flour
1 cup strawberries, sliced into 4 sections
4 figs, sliced thinly
fair-trade dark chocolate, to garnish
First things first…
- Firstly you’ll need to blind back your pastry. So preheat your oven to 200°C and line a 22cm pastry case with non-stick baking paper. Carfully roll over your 3mm thick pastry. Use rice to weigh down a large piece of baking paper filling the pastry case. Now blind bake your pastry for 12min, remove from the oven and take the rice weights away. Continuing to bake for a further 5min or until the pastry is just starting to golden.
- Reduce oven to 160°C.
- Use an electric beater to cream (aka beat) the caster sugar and butter together until pale and creamy. Add your almond meal and continue beating.
- Add the eggs, 1 at a time, beating well until fully combined before adding the next.
- Add 2 tablespoons of the amaretto and continue beating.
- Add the flour and cocoa and beat until just combined.
- Spoon the almond mixture into the pastry case and smooth the surface. Arrange your figs and strawberries on top, pressing lightly into the almond mixture.
- Bake for 45 minutes or until golden and firm to the touch.
Set aside to cool and then brush with remaining amaretto (traditionally you would do a jam glaze if you like the shine, but I am all about the almond liquor!)
Enjoy your time spent in the kitchen everyone