Nut milk & nut meal

Pecan milk

Pecan milk

Nut milk has become quite popular in recent years. It is a great alternative to dairy, especially for anyone who is sensitive to dairy through lactose intolerant, a milk allergy, or another reason. Plus nut milks are tasty, nutritious, and very fast and easy to make at home. All it takes is a little planning, a blender and either a nut milk bag, cheese cloth or if neither of those are available a fine mesh colander lined with paper towels. The amounts are what I made. Next time I will make it with 2 cups of nuts and half the amount of water since the flavor was not very strong.

Pecan meal

Pecan meal

Ingredients:

  • 3 cups raw nuts (I used pecans this time)
  • 8 cups water (use less)
  • 2 – 3 tsp. vanilla
  • dash of salt
  • sweetener like honey, maple syrup or dates (optional)

Directions:

  1. Soak nuts for at least 4 hours. I simply soaked them overnight.
  2. Drain & rinse nuts. Put nuts and water into a blender and blend well.
  3. Add other ingredients and blend well again.
  4. Strain through nut milk bag (or whatever you have to strain it with)
  5. Store in the refrigerator. It is best to use it up within about 4 days.

Note: It is normal for the nut milk to separate over time because it doesn’t contain any thickeners or stabilizers. Just give it a shake before each use.

It is also easy to make different flavors of the nut milks by adding fruit (strawberries, bananas, peaches…) or cocoa powder.

Oven toasted pecan meal

Oven toasted pecan meal

Once I strained the milk out I was left with quite a bit of pecan meal (~2 cups of it). It was quite moist, so I decided to spread it out on a cookie sheet and dry it out some in the oven. I put the oven on warm (the lowest setting on my oven is 170). If you have a dehydrator you could do it in there, too. A few times throughout the process I “stirred” it up to break up chunks as much as possible.

Once I had the lovely pecan meal toasted I thought about what kind of tasty treat to use it in and eventually decided on a German Pound Cake recipe. Definitely a treat! It worked very well in this recipe, adding a slightly nutty flavor and creating a pleasing texture.

German Pound Cake with Nut Meal

Finished Pound Cake

Finished Pound Cake

Ingredients:

  • 2 sticks of butter (I used 1 stick of butter & 1/2 cup of applesauce)
  • 1 cup sugar
  • 5 eggs
  • 1 – 2 tsp. of vanilla or lemon rind
  • 2 cups flour (I used 1 cup of whole wheat pastry flour & 1 cup white flour)
  • 1 cup nut meal
  • 1 tbsp. baking powder
  • Dash of salt
  • Chocolate chips or apple pieces (optional)

Directions:

  1. Preheat the oven to 300.
  2. Blend together the sugar and butter.
  3. Add the eggs & vanilla and mix well.
  4. Add the dry ingredients until they are just incorporated. Don’t over mix.
  5. If needed add just enough water so it’s not too stiff (using the nut meal I found I didn’t need any water).
  6. Butter & flour two bread pans or a bundt cake pan. (I used two bread pans and added chocolate chips to one and left the other one plain.)
  7. Bake at 300 for 1 hour. Then turn to 350 for another 15 minutes
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About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Beverage, dairy-free, Desserts, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

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