I made some almond milk in the morning and again the question of how to use the almond meal has risen.
Today I decided let dry it in the oven, and then to use it as almond flour in other recipes. It got dry literally in 12 minutes at 350F. Then I left it in the turned off oven to cool down and dry out a little more.
In the meantime, while my almond meal is cooling, I wanted to talk about almond milk. It’s is a very gentle, light and fluffy milk with a delicate flavor, which is incredibly easy to make at home! You just need to blend almonds with water (and sea salt/vanilla/cinnamon) and squeeze everything with an ordinary cheesecloth or nut bag. I also prefer to soak the almonds the day before, so that the nuts are easier to digest.
So, after returning from a trip to London 2 weeks ago, where I drank almond milk every day (with matcha, golden turmeric lattes or hot chocolate), I wanted to continue that ritual in Moscow. However, having tried 3 brands of almond milk, I was very disappointed. Apart from the fact that all milk available have a shelf life of more than six months, and it contains preservatives, it also contains sugar (a natural preservative btw). The milk I bought tasted like a mixture of chalk with water and starch (I haven’t tried chalk, but there’s no better comparison). It’s quite dense and not tasty. In fact, I have yet to study the vegan milk market, but so far I haven’t tried anything better than homemade plant-based milk! And I strongly recommend that you try making it, too.
I’m not a vegan
Yes, my friends, I didn’t want you to think that I was vegan. I love dairy products and consider those an elixir. Just imagine, a cow only eats grass, and gives milk. It only eats GREENS, and what it eats is the basis of the product, which is subsequently produced.
And all these modern marketing tricks of “this is not dairy milk” make me sad. Some people swap from eating natural foods to those produced with lots of processed ingredients with nothing healthy in them. I wish that people didn’t watch ads, but would be choosing foods for themselves according to their own feelings, rather than someone else’s beliefs and needs of FMCG companies.
Why do I drink vegan milk? Just for a change, because it tastes good, but I’m buying cow’s milk, too.
About the energy balls
Returning to the recipe, I want to say that this is another variation of healthy raw sweets, which are very nutritious, nourishing and absolutely guilt-free. You can get acquainted with my other raw sweets here and here.
As a sweet and sticky ingredient, I used dates and chocolate dried apricots (a type of apricots which doesn’t have sour notes), I used almond meal and oatmeal as a basis, I also added coconut oil for the flavor and as a source of healthy fats, and added some maca powder (dried root of a plant which has super properties – from increasing your energy levels to maintaining hormonal balance (you can learn more about superfoods here) and some of my favorite spice mix (cinnamon, cardamom, cloves and nutmeg). You can always add some honey, too.
You can store these raw energy bars refrigerated for a week. These are a perfect complement to your breakfast, lunch or snack on the go.