1 Cup raw almonds
4 Cup water, cold
3TB maple syrup or honey
1. Soak the almonds in boiling water for 15 mins. Remove the skins, allow to dry then place in blender or grind until almonds are a very fine meal.
2. Add half of the water and the honey/syrup and blend on high for 2 mins.
3. Add the remaining water and blend for another 2 mins.
4. Strain the mixture through cheesecloth or filter paper to separate the liquid from the almond meal. Keep the liquid as a milk substitute and the meal for use as a facial scrub.
May be stored in the fridge in an airtight container for 4-5 days.
(from mellyette79 on http://www.joyousbirth.info)
Almond Milk (dairy free milk) December 13, 2008
Bliss Balls November 15, 2008
(Makes about 30 balls)
1c puffed millet or rice
1/2c sesame seeds
1/2c sunflower seeds
1/2c honey (or rice malt)
1/2c tahini paste
1c combined linseed, sunflower seed & almond meal
1c chopped nuts (almonds, cashews, brazil, hazelnuts etc)
1c chopped dried fruit
1). Combine the dry ingredients and gradually add in the honey and tahini, mixing well.
2). Shape the mixture into balls, and coat with coconut or sesame seeds
3). To make this mixture into muesli bars, spread out in a greased tray, slice into bars and bake until browned in a moderate oven.
(Credit for this recipe to Chrissy from Natural Parenting Forum)
Orange & Almond Cake November 14, 2008
Store for up to 2 days at room temperature. Make this gluten free by using gluten free baking powder.
2 oranges, quartered
6 eggs (at room temp)
1 1/4 cups caster sugar
250g (2 1/2 cups) almond or hazelnut meal
1 tsp baking powder
1). Preheat oven to 180C (160C fan forced), prepare a 23cm springform pan.
2). Microwave the oranges, covered, for 8 mins, or until soft. Allow to cool then remove the seeds, and puree.
3). Beat the eggs and sugar until thick. Then mix in the almond meal, baking powder and orange puree.
4). Spread mixture out into the prepared pan and bake for 60-65 mins, until a skewer comes out clean. Allow to cool for 20 mins in the pan, then turn out onto a rack.
Note – I found this a little bit too orangy… and a little bit too sweet. I think you could use 1 cup sugar, and perhaps about half the orange puree (might have to adjust the liquid level though – although this makes a very moist cake).