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Almond Flour Chocolate Chip Cookie Tarts, and truth in blogging

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been working with the spent almond meal left from making Almond Milk for a few weeks now. The first attempt was not a complete disaster, but very very close! Let us just say that the Seagulls got a platter of almond flour pancakes that morning for their breakfast. My idea, and not a bright one as I look back, was to use the wet almond paste in a batch of pancake batter.

Almond Four Chocolate Chip Cookie Tart, easy and delicious! Add a bit of ice cream for a delicious and fun treat.
Almond Flour Chocolate Chip Cookie Tarts, just add ice cream!
It really did seem like a good idea, but I did not know due to inexperience that almond meal, wet or dry adds an element of texture that is not suitable for some recipes or in all honesty, some eaters. The pancakes as I have confessed were not well received. We ate enough of them to call it breakfast, but as a choice, no thank you.


My next recipe was a kind of snickerdoodle cookie using the next batch of wet almond paste. The cookies were quite moist after baking and when I baked them a second time, much like biscotti, they were delicious if not chewy. I will make them again for a treat to take camping, as they are sturdy as well as quite tasty and high in protein, exactly what a day hiker would require. However for a dessert tray to offer family, no, I don't believe they would be the best choice.

At this point having made two attempts to use the spent almond paste, I figured it was time to process the leftovers into almond flour. In the form of almond flour, it will be easy to use 1/2 c portions in many of your own favorite recipes, such as muffins, cookies, and pie crusts. As well as a breading for chicken or pork chops. It would make a great addition to high protein snack bars and bite-sized protein balls. One does not need a recipe to sub in a small amount of almond flour, just cut back on the grain flour in your recipe and add in the same amount of almond flour.

I believe that the almond flour will also work better to be used as a portion of the flour for recipes both sweet and savory. For my next batch of bread, a full cup will be added to my whole grain yeast bread recipe that I am currently enjoying. There are probably as many ways to use almond flour as there are recipes, but I have to say it will be dependent upon your own personal likes and dislikes, regarding texture.

Some folks are more inclined to have issues over texture than others. Including me.....

Almond Four Chocolate Chip Cookie Tart, easy and delicious! Delicious and a frugal way to make use of the almonds left from making Almond Milk.
Easy to make, Almond Flour Chocolate Chip Cookie Tarts.

My dear husband loved these cookie tarts, warm from the oven with melting ice cream and a chocolate drizzle. And while I loved the flavor of these cookie tarts, warm from the oven with melting ice cream and a chocolate drizzle, being new to the coarser texture of almond flour, I am not sure I liked it. Whew, there I said it!

But to be fair my food preferences regarding food texture go beyond almond flour.

And with that said, and the knowledge that I am a harsh critic of my cooking, I will share the recipe with you because it is quick, easy and actually very tasty. Plus you can put these in the oven when you sit down to dinner and they will be just right to serve with a bit of ice cream and a chocolate drizzle as soon as you clear the dinner dishes. This treat is served warm. And as a bonus I need to let you know, my husband was complete in his kitchen duties. He agreed to test the leftovers to see if they stood the muster, and they do! A quick "zap" in the microwave and the cookie tart is ready for a small scoop (or a large one, no judging here!) of ice cream and a chocolate drizzle.

Almond Four Chocolate Chip Cookie Tart, easy and delicious! Serve warm with a bit of ice cream and a chocolate drizzle.
Almond Flour Chocolate Chip Cookie Tart.

Almond Flour Chocolate Chip Cooke Tarts
inspired by: ultimate chocolate chip skillet cookie
350-degree oven

2 T butter, melted and set aside to cool
2 T honey
1 egg
1/2 t vanilla

1 c almond flour
1/4 t baking soda
1/8 t salt

1/2 c semisweet chocolate chips

Combine melted butter, honey, and vanilla in a small bowl, add egg and mix very well.

Stir together almond flour, soda, and salt. Stir in chocolate chips. Add wet ingredients to almond flour mixture, stir together well, leaving no wet pocket or dry pockets.

Divide mixture into 4 prepared mini baking dishes or muffin cups. Bake 18-20 minutes or until done in your oven. Let cool a moment or two, top with a small scoop of ice cream and a drizzle of chocolate.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
tickle my tastebuds tuesday 143 @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop 124 @ not so modern housewife
homesteader hop 143 @ homesteading with heart
waste less wednesday @ skip the bag
to grandmas house @ grandmas house diy
full plate thursday @ miz helens
simple homestead blog hop 93 @ oak hill 
weekend potluck 263 @ mommys kitchen
pretty pintastic party 156 @ the whole serving
foodie friends friday 237 @ wine lady cooks
friendship friday @ create with joy
foodie friday @ rattlebridge farms
weekend cooking @ beth fish reads
whats for dinner 86 @ the lazy gastronome
modest mondays @ the modest mom
the art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
good morning mondays 114 @ darling downs 

12

Sunday Supper Suggestion, Pepper Thyme Chicken over Polenta with Bitter Greens, from Laurie Colwin

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Currently, I am reading Family Happiness, a novel. There is a sameness about her writing whether she is explaining a character or a recipe, and I have found that I like it very much. Regarding her recipes they are more like a tutorial, allowing the home cook to cook with what they have, which is right up my alley.

From Home Cooking, I made this wonderful chicken dish...

Pepper Thyme Chicken over Polenta with Bitter Greens, a Laurie Colwin recipe.
Pepper Thyme Chicken over Polenta with Bitter Greens
Pepper Thyme Chicken over Polenta with Bitter Greens
adapted from:  Home Cooking, a writer in the kitchen
Serves 6-8

Cooks Note:  The recipe calls for Broccoli Rabe, a delicious, bitter vegetable. I love it, unfortunately, our fresh market was out, rather than not make this lovely dish, I did substitute spinach and although it is mild with the spinach, it is still a truly wonderful dish.

1 chicken, cut into 8 equal pieces OR 8 large chicken thighs (with bone and skin) about 3 pounds

1 scant T dried thyme, finely crumbled
scant 1/8 t fresh ground black pepper ( if you want, use more)
1 rounded T brown sugar
1/2 t salt*
1/2 t crushed red pepper flakes (again, if you like, use more)

2 cloves garlic, minced
1 T butter cut into 8 pieces

Cooked polenta for 6-8 servings

2 bunches of Broccoli Rabe, cleaned and steamed

Combine the dry ingredients to make a dry marinade, sprinkle over both sides of the chicken. Place chicken in a single layer in a pan large enough to have 1/2 space around each piece. Let rest at room temperature.


Preheat oven to 350, sprinkle the chicken with the garlic and dot with the butter, bake chicken 1 1/2 hour or until chicken is very tender and skin is crisp.

While chicken is baking, cook polenta in the usual manner. When done, add a knob of butter, stir well. Cover and keep warm. When ready to serve, you may need to thin the polenta by stirring in a few tablespoons of boiling water, whisk until smooth. If you prefer your polenta a bit stiffer, you may skip this step.

Then prepare the broccoli rabe by removing any tough lower leaves, wash well. Steam gently until bright green and the stems are tender (but not mushy). Drain well, set aside.

To serve:

Pour or spoon the polenta onto a large serving platter, surround with the greens, place chicken on top of greens in a decorative pattern.

From the drippings in the pan, skim off and discard all but 2 T of the chicken fat. Take a whisk and bring together the contents of the pan, scraping brown bits off bottom and sides. Pour over the polenta in the middle of the platter.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
cookbook countdown 14 @ cookbook countdown
whats for dinner @ the lazy gastronome
inspire me monday @ create with joy
modest monday @ modest mom
art of homemaking @ strangers and pilgrims
good morning mondays 113 @ darling downs
tickle my tastebuds tuesday 143 @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop 124 @ not so modern housewife
homesteader hop 143 @ homesteading with heart
waste less wednesday @ skip the bag
to grandmas house @ grandmas house diy
full plate thursday @ miz helens
simple homestead blog hop 93 @ oak hill 
weekend potluck 263 @ mommys kitchen
pretty pintastic party 156 @ the whole serving
foodie friends friday 237 @ wine lady cooks
friendship friday @ create with joy
foodie friday @ rattlebridge farms

16

Mocha Chocolate Chip Oatmeal Cookies, another freezer cookie dough recipe!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

It is a bit ironic that I am sharing a delicious cookie recipe, that was developed for freezer storage. After many years, our freezer is actively dying. This is a change from the slow death process it had been showing, where it never cycled off and the high temp warning light and alarm were a constant reminder that doom was pending. 

Mocha Chocolate Chip Oatmeal Cookies. Another freezer storage dough, bake as desired.
Mocha Chocolate Chip Oatmeal Cookies.

Which made it necessary for us to travel out and about in search of another freezer. Our first stop was our local repair and retailer of used appliances, right here on the peninsula. Unfortunately for us, others need freezers just as much as we do. The kind lady said that she can't keep one in stock! Due to our immediate need, we traveled on to Astoria. Where we found the freezer of our dreams pocketbook, and we shall go to fetch it on Wednesday. 

Should the old freezer in the garage sigh her last sigh before then, the food is frozen solid and will last until it can be transferred over to the new freezer.  I know one thing for certain, I do not want to be without a freezer, ever. Small batch cooking is so much easier when you have a freezer for storage. With just the two of us, we enjoy very healthy meals, with homemade food stashed away, ready, quick as can be. Plus fresh baked treats, with a delicious recipe like this one. 

Mocha Chocolate Chip Oatmeal Cookies.Convenient freezer storage, bake as needed for the family.
Mocha Chocolate Chip Oatmeal Cookies, convenient freezer cookie dough.

Mocha Chocolate Chip Oatmeal Cookies
makes 4 packages

1 1/4 c butter (2 1/2 sticks)
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1t vanilla
1 egg
1 T water
1 - 2 T instant espresso powder - for strong coffee flavor use the full measure
1 1/3 c whole wheat flour - pastry grind
2 t cinnamon
1 t soda
2 T dry cocoa powder
3 1/2 c rolled oats 
1 1/2 c chocolate chips
1 c walnuts

Beat the butter and both sugars until creamy, add egg, vanilla, salt, water, and espresso. Beat well. 

Add the whole wheat flour, soda, cinnamon and cocoa powder. Combine well, add oats. When evenly mixed add chocolate chips and walnuts. Mix well.


Mocha Chocolate Chip Oatmeal Cookies. Easy freezer storage, bake up as desired.
Mocha Chocolate Chip Oatmeal Cookie dough, thaw and bake as needed.

Divide dough into 4 portions, pack into a mold, press down, wrap completely, turn out. Store in labeled freezer bag, freeze. 

To bake, remove from freezer and allow to thaw on the counter, 30-45 minutes. You may also remove the night before and let thaw in the refrigerator overnight. 


Mocha Chocolate Chip Oatmeal Cookies. Fresh from the oven!
Mocha Chocolate Chip Cookies, fresh from the oven.

Cut into 12 pieces and bake in a 350-degree oven 13-15 minutes or until done. Let cool on the pan 3-5 minutes, move to toweling to finish cooling. 

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


this post shared with:
weekend cooking 262 @ mommys kitchen
pretty pintastic party 145 @ the whole serving
foodie friday friends 236 @ wine lady cooks
friendship friday 265 @ create with joy
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
modest monday @ modest mom
good morning mondays 113 @ darling downs
art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
tickle my tastebuds tuesday 143 @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop 124 @ not so modern housewife
homesteader hop 143 @ homesteading with heart
waste less wednesday @ skip the bag
to grandmas house @ grandmas house diy
full plate thursday @ miz helens
simple homestead blog hop 93 @ oak hill 
holiday journey @ our holiday journey
30

Quick and Easy Marinara Sauce, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

During one of our visits to the library, I picked up the book, SLOW COOKING FOR TWO

Quick and Easy Homemade Marinara Sauce, a slow cooker recipe. Your own homemade goodness, from the pantry.
Quick and Easy Marinara Sauce, from Slow Cooking for Two.

The premise of the book is great, small batch, slow cooker recipes. Like many cookbooks, this one contained several recipes using chicken thighs. For the two of us, that is perfect, as chicken thighs are a favorite around here. 

I also noticed a simple red sauce, immediately I knew I wanted to make. But to be honest I felt that to put the slow cooker to work would be a waste if I did not fill it up. So I reversed the process and adapted the recipe to make enough for three meals. Red sauce is perfect for that way of thinking (and cooking!) because it freezes great and is very handy to have available for quick meals at a moment's notice. 

I like to keep a jar or two of quality marinara sauce in the pantry, but truth is I would rather make my own. Also jarred sauce can be a bit expensive. Most commercial jars of sauce contain 2 1/2 - 3 cups in volume. This recipe makes enough for 3 packages of sauce, for about half the price. Plus you get to control the ingredients. 

This sauce is delicious, but it is not overpowering in any way. Which really is the success with jarred sauces. With commercially prepared jar sauce, you can dress it up if you wish or serve as is. This sauce is exactly like jarred sauce, except you get to have the satisfaction of making it yourself. 

Quick and Easy Homemade Marinara Sauce, a slow cooker recipe. Make sauce as convenient as jarred sauce, but homemade better!
Quick and Easy Marinara Sauce, made from pantry ingredients.
Quick and Easy Marinara Sauce, a slow cooker recipe
adapted from: SLOW COOKING FOR TWO
makes three  containers of sauce 

4 14oz cans diced tomatoes
1 6 oz can tomato paste
1/2 c diced onion
3 cloves garlic, minced
1 T olive oil
2 t oregano
4 t basil
2 T brown sugar
1/2 t salt
fresh ground pepper

Saute the onion and garlic in the olive oil until transparent and beginning to soften, do not brown. Add to the bottom of a 4 qt slow cooker. Add remaining ingredients, stir, cover and cook on low for 8 hours.

Using a stick blender (or carefully in batches in a regular blender) puree until evenly textured. Let cook, package and freeze for future meals.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
homestead blog hop 123 @ not so modern housewife
homesteader hop 42 @ homesteading with heart
waste less wednesday @ skip the bag
to grandmas house 24 @ grandmas house diy
full plate thursday @ miz helens
simple homestead hop @ oak hill
cookbook countdown 14 @ cookbook countdown
weekend cooking 262 @ mommys kitchen
pretty pintastic party 145 @ the whole serving
foodie friday friends 236 @ wine lady cooks
friendship friday 265 @ create with joy
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
modest monday @ modest mom
good morning mondays 113 @ darling downs
art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
tickle my tastebuds tuesday 143 @ loris culinary creations
hearth and soul @ apriljharris.com

18

Sunday Supper Suggestion, Mediterranean Cottage Cheese Salad with Za'atar

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Looking for ways to eat more vegetables, led me to this salad. It is delicious and can be made at a moments notice from ingredients on hand. Paired with some whole grain bread and a piece of fresh fruit, it will also make a wonderful lunch or light supper.

With spring and summer coming on, you will want to remember this salad. When served, offer additional Za'atar seasoning so folks can add more of the delicious flavor to their serving, I did. The herby/toasted sesame flavor is really good.

Mediterranean Cottage Cheese Salad with Zaa'tar Tomatoes and Olives
Mediterranean Cottage Cheese Salad with Za'atar

This salad calls for Za'atar, which is a spice blend. I did not find on my spice shelf, but it is very easy to make, so I have included a homemade version, let's start with the Za'atar.......

Za'atar
adapted from, the world wide web
makes about 1/4 cup

1 T toasted sesame seeds
1 T marjoram leaves
1 T thyme leaves
1 T oregano leaves
2 T sumac
3/4 t salt

Using a mortar and pestle, coarsely grind sesame seeds and place is a small jar. Separably grind the each of the herbs, placing each into the same jar. Add the sumac and salt, cap and shake to combine.

Mediterranean Cottage Cheese Salad
adapted from, Kalyn's Kitchen 
serves 4

1 large English cucumber, peeled if desired
1 c halved grape or cherry tomatoes
1/2 c sliced black olives
1/4 c sliced green onion
1 c cottage cheese
Za'atar seasoning

Quarter the cucumber lengthwise, the slice. Add to a medium size bowl. Around the rim of the bowl, add the halved tomatoes, sliced olives and then the sliced green onions.

In the center place the cottage cheese. Sprinkle with a generous tablespoon of Za'atar seasoning, more if desired.

Toss well before serving.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
whats for dinner sunday @ the lazy gastronome
souper sundays @ kahakai kitchen
art of homemaking #145 @ strangers and pilgrims
inspire me monday @ create with joy
modest monday 187 @ modest mom
tickle my tastebuds 142 @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop 123 @ not so modern housewife
homesteader hop 42 @ homesteading with heart
waste less wednesday @ skip the bag
to grandmas house 24 @ grandmas house diy
full plate thursday @ miz helens
simple homestead hop @ oak hill
weekend cooking 262 @ mommys kitchen
pretty pintastic party 145 @ the whole serving
foodie friday friends 236 @ wine lady cooks
friendship friday 265 @ create with joy
foodie friday @ rattlebridge farm
weekend cooking @ beth fish reads

12

How to make Almond Flour, for your homemade pantry

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Once I started making my own almond milk, I knew I would have to come up with ways to use the leftover almond paste. Because the frugal in me wasn't about to have it any other way! Plus I would think that commercial almond flour is made from larger portions of almond paste leftover from the commercial production of almond milk. So why not in my kitchen as well....

As it turns out, making almond flour is soooo easy. Here, let me show you...

How to make Almond Flour, after making Almond Milk. For your homemade household.
Homemade Almond Flour.

Homemade Almond Flour
by the seat of my pants


Easy to make Almond Flour. For your homemade household.

Crumble the almond meal onto a large flat baking pan. 

Place in the oven. Preheat to 350-degrees, don't leave, wait for the signal that the oven has reached 350-degrees and immediately turn the oven off. 

Immediately switch on the oven light (to maintain steady warmth) and let the crumbled almond meal dry for approximately 3-4 hours. 
Easy to make Almond Flour. For your homemade household.

Remove from the oven, using a potato masher, gently crumble into smaller pieces while checking for moist pockets. 

Return to the warm oven and let dry another 2-3 hour or as needed to be completely dry. 

Almond Flour, easy to make, budget friendly. For your homemade household.
Homemade Almond Flour, ready to use in cooking and baking.

When completely dry, pulse gently in a food processor.

Almond Flour. 

Place in a covered jar, label, store in a cool dry area.

At this point, you may start cooking and baking with your almond flour. When I did a quick google, there are literally thousands of recipes available. We will be trying some here, stay tuned for more.

03/30/2017 UPDATE: a batch of almond flour is perfect to use in your homemade granola, just substitute the dried crumbles for chopped nuts. I did this yesterday with my favorite Coconut and Almond Granola and it worked perfectly!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
pintastic party 144 @ the whole serving
foodie friday friends @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
friendship friday 264 @ create with joy
to grandmas house we go 23 @ grandmas house DIY
weekend cooking @ beth fish reads
whats for dinner sunday @ the lazy gastronome
art of homemaking #145 @ strangers and pilgrims
inspire me monday @ create with joy
modest monday 187 @ modest mom
tickle my tastebuds 142 @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop 123 @ not so modern housewife
homesteader hop 42 @ homesteading with heart
waste less wednesday @ skip the bag
full plate thursday @ miz helens
simple homestead hop @ oak hill

14

How to make Almond Milk, for your homemade pantry.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have never been a milk drinker. For the most part, I have been lactose intolerant for dang near my whole life. I have had times when milk was consumed in small amounts and I did OK with digestion, but I was also eating yogurt at the time and I believe yogurt helped with digestion of fresh milk. Now oh so many years later, yogurt and I have parted company and fresh milk is all but off the table. 

I have found that sometimes I need a little something to pour over a bowl of cereal, hot or cold. I began purchasing Almond milk at the market. And I must say it was watery and personally I did not like the long list of ingredients beyond water and almonds. So I decided to make my own...

This is a richer almond milk than you can purchase in the market and you will enjoy it over cereal or in a smoothie. I have not served it warm, yet. Maybe a cup of cocoa is not out the question...

How to make Almond Milk, for your homemade pantry. Much better than store bought!
Homemade Almond Milk.

Homemade Almond Milk
by the seat of my pants
makes 1 pint

1 rounded cup of almonds - Tip, toasted almonds make a delicious flavored milk.
water

2 1/4 c water - divided
1 t vanilla
1 t sugar

Place almonds in a container and cover with water, allow almonds to sit 24 hours to soften.

Drain well.

Rich and delicious, learn how to make a rich Almond Milk, better than store bought.
Making Almond Milk.

Place drained almonds in a blender jar along with 1 1/2 cups of the water, vanilla, and sugar. Blend until smooth. Add remaining water and blend until creamy and the almond bits are very tiny. This may take a minute or more.

Line a fine mesh sieve with dampened cheesecloth, and set over a catch bowl. Pour the blended almonds into the sieve. Let drain completely. To extract all the milk, take the four corners of the cheesecloth and bring them together to gather up the drained almond meal. 

Homemade Almond Milk. Better than store bought.
Straining the almond puree to make Almond Milk.

Holding firmly to the cheesecloth, gently squeeze the remaining almond milk through the cheesecloth, without dropping blended almonds into the milk.  

Place in a jar with a tight-fitting lid. Refrigerate. Note: Almond milk will separate during storage, shake before using. 

Enjoy!
How to make Almond milk, rich and delicious. Much better than store bought.
"Spent" almonds from making Almond Milk.

The almond paste left from making almond milk is easily turned into almond flour for baking, stay tuned for directions for this process. 

UPDATE: How to make Almond Flour, a simple frugal process. 


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
waste less wednesday @ skip the bag
homestead hop 122 @ not so modern housewife
homesteader hop 41 @ homesteading with heart
full plate thursday 315 @ miz helens
simple homestead blog hop 91 @ oak hill
pintastic party 144 @ the whole serving
foodie friday friends @ wine lady cooks
foodie friday @ rattlebridge farm
weekend potluck @ mommys kitchen
friendship friday 264 @ create with joy
to grandmas house we go 23 grandmas house DIY
weekend cooking @ beth fish reads
whats for dinner sunday @ the lazy gastronome
art of homemaking #145 @ strangers and pilgrims
modest monday 187 @ modest mom
inspire me monday @ create with joy
tickle my tastebuds 142 @ loris culinary creations
hearth and soul @ apriljharris.com

12
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