‘Enjoy almond milk as a healthier alternative to cow’s milk, which can have negative effects on a damaged or sensitive gut for some people. It’s delicious hot or cold – we have it for breakfast on gluten-free oats with half a banana, or in hot chocolate (see recipe below). It also makes good savoury dishes, such as mild curries.’
- 100g almonds (skin-on produces more flavour than blanched)
- 400ml water
1 Soak 100g almonds in enough cold water to cover for 3–8 hours in the fridge, changing the water once during this time.
2 Strain the almonds, discarding the water.
3 Blend the nuts in a food processor with 400ml fresh water until the nuts are finely ground and you have a creamy milk. Pour into a large lidded jug or bowl, cover tightly with cling film and store in the fridge for up to 3 days.
Katie’s tip: ‘This recipe produces a thickish milk with fine bits and a mild flavour. For a smoother milk, strain the blended milk through a fine sieve. Save the almond meal that’s left in the sieve and dry it on a baking sheet in a very low oven, ready to use as a substitute for ground almonds.’
Why soak the nuts? Soaking breaks down the layer of phytic acid around the nuts, which can irritate the gut. Plus it makes the nuts easier to whiz in a food processor.
Per 100ml serving
LOW SAT FAT
How to make almond milk hot chocolate
- 1 mug homemade almond milk
- 2 heaped tsp cacao powder
- Vanilla extract, to taste (optional)
- Maple syrup, date syrup or xylitol to taste
- Cinnamon powder, to dust
1 Heat a mug of homemade almond milk.
2 Stir in the cacao powder and vanilla, if using.
3 Add your choice of sweetener, then dust with cinnamon powder.
Cacao powder is high in iron, potassium, magnesium and fibre. It is also rich in antioxidant flavonoids called flavanols, which may increase brain function. Flavanols are normally stripped away when chocolate is made and anyway most good effects would be negated by the use of sugar in the processing. Cinnamon helps to slow down the insulin spike caused by sweet foods.
LOW SAT FAT