As far as spices are concerned, fall flavors are my favorite. Here is a recipe that incorporates some of my favorite fall flavors into every day almond milk. It makes my morning bowl of somewhat boring bran flakes taste much, much better….
Spiced Almond Milk
2 cups of almonds soaked overnight
6 cups of filtered water
5 pitted dates
2 vanilla beans (scraped) or 1 teaspoon of vanilla extract
1/2 teaspoon cinnamon
pinch of sea salt
Add all ingredients to a high-power blender. Blend for 3-5 minutes, or until even in color and texture. Pour mixture through a nut milk bag or cheesecloth and into a bowl. Gently squeeze excess moisture from almond pulp. Set pulp aside but do not discard. Pour almond mixture into jar(s), and keep refrigerated for up to a week. You will need to shake before each use. This recipe makes about 6 cups. I use this in my coffee and my cereal, so it lasts me about a week, but you can easily half the recipe if you think you will consume less. Enjoy!
What to do with the leftover almond pulp?? Raw Cinnamon Rolls!
(Mostly) Raw Cinnamon Rolls with Vanilla Frosting (Also mostly raw)
Sounds interesting, huh? I thought the same thing, but figured it was worth a try. And it was. These cinnamon rolls are sweet, nutritious, and filling, and they are a great way to make use of the leftover almond pulp from your fresh, homemade almond milk! I adapted this recipe from one I found in the Cafe Gratitude cookbook…which is easily one of my favorite go-to’s for healthy sweets. Last year when I was living in LA, I lived right above Cafe Gratitude….and I felt grateful daily.
2 cups of almond pulp
1/2 cup soaked almonds (chopped)
1/3 cup of flax meal
1 vanilla bean (scraped) (or 1 1/2 teaspoons vanilla extract)
8 pitted dates (chopped)
1 teaspoon cinnamon
1 teaspoon salt
approx 1 cup coconut milk
2 cups pecans (chopped)
1/2 cup of maple syrup (which is not raw. You can use 1/2 cup of agave if you would prefer )
1 teaspoon cinnamon
1/4 teaspoon vanilla
1/4 teaspoon salt
Using your hands, mix all the batter ingredients (except for the coconut milk) in a bowl. Once the ingredients are evenly mixed, start adding the coconut milk, a little at a time, until the mixture achieves a dough-like consistency… wet enough to stick together but dry enough to roll and shape. There is a good chance you will not need all the coconut milk.
In a separate bowl, mix all the filling ingredients together.
Using a cookie sheet, spread the batter into a 1/2 layer. You might only use a portion of the tray, which is fine. Just make sure the batter is even in it’s thickness. Pour the filling onto the batter and spread evenly. Using your hands, begin to roll one end of the batter towards you, just as you would a sushi roll, and very gently mold the roll into a log-like shape. You can wet your hands, as it might help the rolling process. Once rolled, use a serrated knife and slice 1/2 – 1 inch thick pieces and place on a dehydrator sheet. Dehydrate at 145 for an hour and 15 minutes. If not dry enough, lower to 115 and keep dehydrating until the reach your desired doneness. Top with icing and enjoy!
3/4 cup raw cashews (soaked for 2 hours)
2 tablespoons coconut oil (melted)
3 tablespoons honey
1 teaspoon vanilla
juice from 1/2 a lemon
a couple pinches of sea salt
1/2 cup of filtered water
Combine all the ingredients,except for the water, in a high speed blender, and blend until creamy and smooth. Add a little bit of water if icing appears to thick. Pour icing into a containter and chill for at least an hour. Once the icing has thickened, spread on cinnamon rolls.
* the icing will melt if left at room temperature. Ideally, this will be used just before serving and enjoyed right away. If not, you can always opt to keep rolls refrigerated
** all honey isn’t technically raw…but there is raw honey out there, I just am not a big fan of the flavor. It’s up to you.
*** You can also substitute the honey for maple syrup and eliminate the lemon for a maple frosting.