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Healthy Homemade Chocolate

Healthy Homemade Chocolate

by | Mar 4, 2019 | Food Health, Recipes
Healthy Homemade Chocolate

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Free From Everything But Flavor….

Gluten-free, Refined Sugar-free, Dairy-free, Paleo, Whole 30 and Digestive Supporting.

My inspiration for these treats came from my need to have a quick snack before the usual morning workout. Stuck in the situation of not having enough energy training on an empty stomach but feeling uncomfortable working out after eating, so before heading off to gym in the morning I down two glasses of water (read my post on the importance of drinking water first thing in the morning for digestion and metabolism), I munch on a few blocks of my healthy homemade chocolate and have the perfect cup of coffee. This combination hits the spot for my early morning training session.

Even though I eat these blocks as a pre-workout snack, they are not high in carbs or proteins, quite the opposite actually since they have just the right amounts of both to give you that energy required to power through anything. Having said that, they’re also great as an in between meals snack or even as an after dinner treat.

View Instructions

About This Healthy Homemade Chocolate Recipe:

The base for these delicious treats is butternut, which is low in calories and even has the ability to stop the body from producing new fat cells, therefore effectively aiding weight loss. It also enhances skin and hair texture due to its high vitamin A content. This wonder veggie is also a good source of fibre, potassium, and magnesium while being fat, cholesterol, and sodium-free.

Raw cacao powder is added giving these treats their chocolatey taste as well as a whole host of other health benefits. Cacao actually increase fat metabolism and improves the body’s ability to metabolise fat, using it up as energy. Don’t get confused with cacao vs cocoa powder, in short, cocoa is the term used for cacao that has been roasted at high temperature, changing the chemical nature of the bean and lowering its antioxidant capacity and nutrients. Cacao has a caffeine-like effect due to theobromine, a molecule similar to caffeine, in spite of the fact that It only makes up about 1-2% of the cacao, it can act as a mild stimulant.

To give the chocolate its firmish texture, I introduced hydrolyzed collagen peptides into it. (you can get this from amazon-link comes up shortly). Collagen is the most abundant type of protein in our bodies (made up of amino acids glycine, proline, hydroxyproline, and arginine). It plays a huge role in rebuilding our joints and tendons, improving gut health, strengthening hair and nails and improving the skins appearance.

Healthy Homemade Chocolate Blocks

Servings:

30+

Cubes

Ready in:

30 Minutes

(+1 hour setting)

Calories:

1500 Total

80 per slices.

Good For:

Snack

Dessert

Nutrition

 

one cup of cooked butternut (205g) contains

82 calories,

1.8 grams of protein,

0.18 grams of fat and

21.50 grams of carbohydrates.

A cup of cubed butternut squash also provides 582 milligrams of potassium, which is more than the amount present in a banana.

Amounts per serving:

  • Protien 6g 18% 18%
  • Carbohydrates 17g 53% 53%
  • Fibre 5g 16% 16%
  • Fat 3.5 10% 10%
Healthy Homemade Chocolate Blocks with its main ingredient-butternut

The Ingredients Needed:

  • 1 cup Butternut

  • 1/2 cup Cacao powder

  • 1/2 cup Collagen Protein

  • 2TBSP Coconut and

  • 2 TBSP Nut butter (1/4 cup coconut oil if not using the nut butter)

  • 2TBSP Flax powder

  • 2TBSP Gelatin (agar agar for vegetarians/vegans)

  • Sweetner of choice (molasses, honey, maple syrup, date sauce)
Healthy Homemade Chocolate Block ingredient-butternut

Shop for Equipment and Ingredients Needed:

Step by Step Instructions:

1. Prepare All Ingredients

Healthy Homemade Chocolate ingredient - butternut

2. Simmer And Cook Butternut Until Tender

Butternut Blocks on the stove

3. Prepare Butternut In Blender

Butternut Blocks in a blender

4. Add Cacao Powder to Butternut Along With All Remaining Ingredients.

 

butternut and other healthy chocolate ingredients in a blender
butternut and other healthy chocolate ingredients in a blender

5. Blend Together While Still Hot.

butternut and other healthy chocolate ingredients blended

6. Pour Into Container Lined With Plastic Wrap. Refrigerate Till Set.

Healthy Homemade Chocolate setting

11. Remove From Fridge And Cut Into Squares, Dust With Cinamon.

Healthy Homemade Chocolate Blocks

Who would’ve thought butternut could turn into such a delicious chocolatey (health) treat.
Healthy Homemade Chocolate Blocks
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Healthy Bread Recipe guaranteed to rise and impress

Healthy Bread Recipe guaranteed to rise and impress

by | Feb 19, 2019 | Food Health, Recipes

;

JUMP TO RECIPE

Are you tired of trying healthy bread recipes that land up being too dense, too wet, too dry, or all together gross? If you’re looking for a healthy bread recipe that tastes good, look no further. It’s light and fluffy and makes awesome sandwiches.

Who Can Eat This Healthy Bread?

This fail-safe healthy bread recipe yields the perfect loaf because not only is it soft and light but gluten and sugar-free, high in fiber, and low in calories. It’s an ideal bread to try if you’re following any of these dietary requirements:

  • Gluten-free
  • Refined Sugar-free
  • Dairy-free, Paleo
  • Whole 30
  • Digestive Supporting.
healthy bread recipe

Do You Need To Knead Gluten-Free Bread?

Making bread is not always an easy task, especially with all the kneading and rising. It’s all a bit off-putting. This recipe does not require kneading. It’s much easier to follow and practically flop-proof.

Can A Gluten-Free Bread Be Light And Fluffy?

I found that separating the egg whites from their yolks, beating the whites stiff, and folding them back into the mixture creates a fluffier dough and allows the loaf to rise to twice its height every time!

Most healthy bread recipes I’ve tried land up being too dense or crumbly because of the lack of gluten in them or too dry and unable to rise properly because of the consistency of the nut flours. I tweaked this recipe until I got what I was looking for, the perfect texture and consistency with the right amount of fiber, no dairy, all while using only gluten-free flours.

healthy bread recipe
Servings:

2 Slices

Ready In:

1 hr 30 minutes

Calories:

80 Per Slice

Good For:

Meal, Snack

Nutrition

  • Calories: 80 Calories
  • Protein: 6g
  • Fat: 3.5g
  • Carbs: 17g
  • Fiber: 5g

Amounts per serving:

  • Protein 6g 20% 20%
  • Carbohydrates 17g 54% 54%
  • Fiber 5g 16% 16%
  • Fat 3.5g 11% 11%
healthy bread recipe made with healthy flours
Print Recipe

Healthy Bread Recipe

Making bread is not always an easy task, especially with all the kneading and rising. It's all a bit off-putting. This recipe doesn't require kneading. It's much easier to follow and practically flop-proof.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Side Dish
Cuisine: American
Servings: 1 Large Loaf
Cost: 2$

Equipment

  • Mixing Bowl
  • whisk
  • Sieve
  • Bread Tin
  • Baking Paper
  • non-stick spray

Ingredients

  • 1/4 cup Collagen Peptides Powder
  • 1/4 cup Rice Flour (substitute with cassava flour for Paleo version)
  • 1/4 cup Cassava Flour
  • 2 tbsp Flaxseed Powder
  • 2 tbsp Tapioca Flour
  • 3 tbsp Full-fat Greek Yoghurt substitute with coconut milk for dairy-free/Paleo equivalent
  • 6 large 6 Eggs
  • 1 tsp Bicarb of Soda
  • 1 tsp Baking Powder
  • 1 handful Pumpkin seeds as a topping

Instructions

  • Pre-Heat Oven To 360 Degrees Fereinheit
    oven
  • Prepare And Measure All Ingredients
    Ingredients to make healthy bread recipe
  • Sift Dry Ingredients
    dry ingredients for making health bread sifted together
  • Combine Egg Yolks And Yogurt
    healthy bread recipe
  • Add Egg Yolk Mixture To Dry Ingredients
    healthy bread recipe
  • Beat Egg Whites Until Stiff Peaks Form
    stiff egg white peaks
  • Gently Fold Egg Whites Into Mixture
    healthy bread recipe ingredients
  • Grease and Line Bread Tin
    greased bread tin
  • Pour Mixture Into Tin
    healthy bread recipe
  • Add Toppings
    healthy bread with pumpkin seeds
  • Bake In Oven For 30 Minutes
    healthy bread recipe
  • Let the bread loaf cool before removing from the tin and slicing it up
    healthy gluten-free bread healthy bread recipe
healthy bread recipe made with healthy flours

Notes

There is no better smell than freshly baked bread. The best part of making your own is having those first few slices straight out of the oven! Go ahead and ditch the unpronounceable additives and preservatives from store-bought loaves. Your gut will respond so well!

If you’re looking for other low-carb or Gluten-free recipes, try some of these:

How to Cook With Coconut Milk

How to Cook With Coconut Milk

by | Jan 20, 2019 | Food Health
How to Cook With Coconut Milk

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These Coconut Milk Recipes are Dairy free, Gluten-Free, Refined-Sugar Free, Paleo, Whole 30, Vegan and Low in Carbs.

Coconut milk is an excellent dairy free milk alternative. It’s both creamy and filling and  healthier than cows milk or cream but sometimes you’d prefer your meal not to have that distinctive and sweet coconutty flavour, especially if you’re using it as often as I do.

I’ve come up with some great recipes to disguise coconut milks characteristic taste,  leaving your guests wondering what you’ve used to give that dish a creamy but healthier and dairy-free touch.

For an even better taste experience try and create your own coconut milk using my post on How to make coconut milk from scratch.

Go Straight To:

1. White Sauce

2. Creamy Marinara Sauce

3. Cheese Sauce

4. Spicy Tomato Cream Sauce

Plant Based Milk

Firstly if you haven’t followed all the hype on switching to plant-based milks from regular dairy milk you should do some research on the topic. One of the contributing factors is that dairy milk contains mammalian hormones and somatic cells (better known as pus) having negative effects on our body.

I have been substituting cows milk with plant based milks in my diet for over 8 years now and am very happy with my decision in doing so. Dairy, and cows milk in particular, never agreed with me and as a result I follow a low dairy diet. One of the ways I manage this is by making my own Homemade Almond Milk that I include in many of my homemade creations and drink daily with my morning cup of coffee.

What I have noticed is cooking with Almond milk gets a little expensive and unfortunately isn’t the creamiest or tastiest milk substitute when added into home made meals (as with soy milk or any other nut milks), so that’s where coconut milk fills the gap perfectly.

1. White Sauce

About This Recipe:

This coconut milk recipe forms the base for the next few sauces. I use this white sauce when making creamed spinach, lasagne, as a base for alfredo or other creamy pasta sauces, potato bake, chicken a la king or even added into creamy soups.

The Ingredients Needed:

  • One can of coconut milk or fresh homemade coconut milk.
  • 150ml Bone broth (Veg stock water for vegans/vegetarians).
  • 4 Florets of pre-steamed Cauliflower (frozen or fresh).
  • Handful of Cashews (for a nut free alternative use a spoon of tahini).
  • Garlic.
  • Small onion.
  • Salt.
  • Nutmeg.
  • Mustard seeds.
  • White pepper.
  • Sprigs of thyme.
  • 1 tsp Tapioca flour.

Shop Ingredients And Equipment Needed:

My coconut milk recipes do require a high-speed blender or smoothie maker to blend the nuts into a really fine paste. Unfortunately you won’t get the desired texture without using one.

Method:

Place all ingredients together in a pot on the stove and heat mixture on low, stirring continuously. This step infuses the flavours from the mustard seeds and herbs into the milk and softens the nuts. It’s not a crucial step but will make a big difference to the final taste.

Remove herbs and as many mustard seeds as possible, blending all the remaining ingredients together using a Vitamix or Nutribullet until completely smooth.

Return the mixture to the stove, if it needs to be made thicker add some tapioca water, or thinner add more plain water.

2. Creamy Marinara Sauce

About This Recipe:

This recipe has two parts, firstly prepare the white sauce as mentioned above and then a tomato based concoction baked in the oven. Finally we combine the two parties together for a creamy tomato marinara sauce explosion.

Once completed this sauce can be used as a pasta sauce, in lasagna or as a base for tomato soup, curries and stews.

 

The Ingredients Needed:

  • Between 200ml and 300ml of white sauce (from recipe above).
  • Whole cherry tomatoes.
  • Red peppers.
  • 1 Large red onion (white is fine too).
  • 1 Large carrot.
  • Garlic.
  • Olive oil.
  • Fresh herbs.
  • Salt.
  • Pepper.
  • Tapioca flour mixed into a  little water.

Method:

On a tray combine tomatoes, peppers, chopped onion and carrot, herbs and spices. Add a splash of olive oil and bake in the oven at 180 degree celsius (350 F) for approximately 40 minutes, tossing occasionally.

Once cooled, blend the roasted ingredients, using a Vitamix or Nutribullet, with the white sauce base from above. 

This creamy tomato sauce can be used straight away or kept in the fridge up to 7 days or frozen for up to 30 days and thawed when needed.  

When ready to use, warm up on the stove and if necessary thicken using tapioca flour water or thin out with plain water or broth. 

3. Cheese Sauce

About This Recipe:

This coconut milk recipe has a base of butternut squash and coconut milk with a few more ingredients to give a stringy consistency and awesome cheesy taste (but still being dairy and gluten-free). Once completed this sauce can be used as a topping on nachos, pizzas, pastas, hamburgers, in lasagna, as a cheesy potato bake, in garlic bread, toasties, soups and as a dip. 

 

The Ingredients Needed:

  • 1 cup cooked butternut squash
  • 2 TBSP coconut milk.
  • 2 Tbsp Yeast Flakes (crucial for the cheesy flavour and texture)
  • 1 tsp Gelatine (omit if making a runny sauce or for vegetarians use agar agar or psyllium husk).
  • 1 tsp Turmeric.
  • 1 tsp Mustard Powder.
  • 1 Tbsp Apple Cider Vinegar.
  • 1/2 tsp Medium Curry Powder (optional, depending on dish).

Method:

Blend butternut squash with coconut milk until completely smooth..

While mixture is still hot, add the remaining ingredients into the blender and blend again.

This cheese sauce can be used straight away or kept in the fridge up to 7 days or frozen for up to 30 days and thawed when needed.

When ready to use, warm up on the stove and if necessary thicken using tapioca flour water or thin out with plain water or broth.

3. Spicy Tomato Cream Sauce

About This Recipe:

This recipe also uses the white sauce base . The sundried tomatoes, when added to the white sauce, creates a thicker and creamier sauce compared to that of the marinara. This sauce is ideal, as is, for a pasta sauce (especially Bolognese). It can also be added to curries or stews and stir fries. 

The Ingredients Needed:

  • Between 200ml and 300ml of white sauce (from white sauce recipe above).
  • Handful of soaked sun-dried tomatoes.
  • 2 tsp Red curry paste.
  • 1 tsp Paprika.
  • 1 Deseeded small chilli.
  • Handful of pre-cooked butternut (optional).

Method:

Heat up the white sauce on the stove, once at boiling point, remove and add to the Vitamix or Nutribullet machine.

While white sauce is still hot, add the soaked sun-dried tomatoes, paprika and spoonful of red curry paste. 

Blend everything together for a fine and creamy paste.

When ready to use, warm up on the stove and if necessary thicken, using tapioca flour water or thin out with plain water or broth.
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How To Make Healthy Homemade Gummies With No Added Sugar

How To Make Healthy Homemade Gummies With No Added Sugar

by | Nov 11, 2018 | Food Health, Recipes

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JUMP TO RECIPE

These healthy homemade gummies make a great healthy snack or treat. You’ll impress anyone you serve them to, adults and kids alike. The best part is how you’ll be healing your gut while you’re indulging your taste buds.

What Is A Healthy Alternative To Gummy Bears?

Look no further! These naturally sweet, fruity homemade gummies are practically fat-free, refined sugar-free, and low in carbs. They’re an ideal alternative to sugary bad-for-you gummy bears. They’re also great if you’re following a restrictive diet, such as:

  • Paleo
  • Gluten-free
  • Dairy-free
  • Refined-Sugar-free

Don’t forget to check out my recipe for homemade sour gummies, if you’re interested in getting your digestive juices going

healthy homemade gummies

What Are The Benefits Of Gelatin?

Not only are they delicious, but the gelatin used to make them has a whole host of health benefits.

  • Hair, skin, nail support
  • Digestive support
  • Hormone balancing
  • Bone and muscle maintenance
  • Anti-inflammatory properties
  • Cellulite reduction
  • Anti-ageing properties.
healthy bread recipe

Do You Need A Special Mold?

Gummy bear Molds are easy to buy online. You can buy them through amazon. You could also improvise and use a baking tray or ice-cube tray and settle for block shapes. It’s not as easy without the stick-free gelatin mold.

How Do You Get Gummy Bears Out Of The Mold?

This was a trick I learnt the hard way. I lost plenty of gummies before I realized how to stop them from sticking to the mold. If you lightly grease the mold with coconut oil first, the gummies will slip right out when fully set. 

Can These Homemade Gummies Mold?

Yes, these gummies will grow mold or go moldy in about three days if not refrigerated immediately. It’s actually a good thing, as it’s a sign that your gummies are made with fresh, natural ingredients, and no preservatives are present.

Do homemade gummies need to be refrigerated?

If you store the gummies in the fridge, they should stay edible for up to two weeks.

homemade gummies

Can You Make Homemade Gummies Vegan?

luckily you can. There’s a gelatin substitute called agar agar. It comes from an algae source, making it a suitable plant-based alternative to regular gelatin. You should be able to find it in Asian grocery outlets. 

Servings:

300 Gummies

Ready In:

1 hour 20 min

Calories:

290 Calories

Good For:

Treat, Snack

Nutrition

  • Calories: 20 Calories
  • Protein: 1.9g
  • Carbs: 3g
  • Fiber: 0.5g

Amounts per serving: 

20 Gummies

  • Protein 6g 24% 24%
  • Carbohydrates 7g 30% 30%
  • of Which Sugar is 1g 1% 1%
  • Fiber 2g 7% 7%
  • Fat 10g 38% 38%
homemade gummies
homemade gummies
Print Recipe

Peach And Naartjie Homemade Gummies Recipe

The recipe will make approximately 300 gummies, with one serving being approximately 20 gummies. They're fat-free, refined sugar-free, and low in carbs.
Prep Time10 minutes
Cook Time20 minutes
Setting Time3 hours
Total Time3 hours 30 minutes
Course: Snack
Cuisine: American
Diet: Low Calorie, Low Fat, Low Lactose, Vegetarian
Keyword: gummies, health snack
Servings: 300 Gummies
Calories: 290kcal
Cost: 2$

Equipment

  • Blender
  • juicer
  • Gelatin Mold

Ingredients

  • 3 10g Packet gelatin or 30g loose gelatin powder
  • 2 Whole Peaches
  • 2 Whole Naartjies
  • 1 cup Water
  • 1 Squeeze lemon juice

Instructions

  • Open three sachets of gelatin and place it in a bowl and cover with enough water to dissolve. Let this sit for a few minutes to ‘bloom.’
  • Remove all pips from the fruit used. Blend using a blender, smoothie maker, or masticater. The juice should be as smooth as possible when done. Sieve the liquid to remove skins and pulp.
  • Place the fruit juice in a pot and heat over the stove on low or heat in the microwave until warm. Break up the pieces of solidified gelatin and stir into the heated juice mixture and stir continuously until all the gelatin has melted into the juice. Add in extra flavors at this point, if desired (a squirt of lemon or vanilla essence).
  • Lightly grease the silicone mold with coconut oil to ensure gummies don’t get stuck or break up when removing from the mold, then fill the silicone mold with the fruit juice blend using the dropper provided. Suppose you don’t have this mold; try using an ice tray.
    Work quickly before the mixture solidifies and then refrigerate for at least 3 hours. If you don’t let it set long enough, the mold won’t release the gummies properly.
  • Pop the gummies out of the mold and into a container where they can be stored in the fridge for up to 1 week.

Notes

These delicious gelatin treats have health benefits, including hair, skin, nail support, digestive support, hormone balancing, bone and muscle maintenance, anti-inflammatory properties, cellulite reduction, and anti-ageing properties.

How to Make Kombucha Tea Fizzy and Flavoured

How to Make Kombucha Tea Fizzy and Flavoured

by | Jul 15, 2018 | Food Health
How to Make Kombucha Tea Fizzy and Flavoured

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First Things First

At this point you’ve probably read a few articles on how to make kombucha from scratch and in doing so hopefully you’ve read all the amazing benefits it  brings. Now you’ll want to take it a step further by playing around with flavours and bottling the tea to give it that store-bought fizzy taste. This is all made possible with a process called the second fermentation.

Second Fermenting Kombucha, What Does That Mean?

Instead of drinking your fermented kombucha straight from the “mother container’, the tea goes through a second fermentation process. For second fermentation we pour the already fermented tea in glass bottle, almost to the very top and then add a few pieces of fruit, herbs or flavours, just before sealing the lids tightly.

The bottles are then stored at room temperature for 1-4 days. You’ll know when it’s ready because you’ll open the lid and all the fruit will rise to the surface along with all the fizzy bubbles trying to escape. Once this happens you can store the bottles in the refrigerator to prevent further fermentation.

Get Creative

Try and experiment with combined flavours, like strawberry melon, or do all the berries together.

Try adding some spices like cinnamon to apple, or cayenne pepper to pineapple. Herbs also work well, try lavender infused fruit or basil with watermelon or rosemary with orange.

Add a few drops of vanilla essence or rose water to any chosen flavour. Top up with some flavoured brewed tea, like rooibos, chai or peppermint, making sure you’ve cooled it down first though.

There are endless this to do during second fermentation. look what’s in season and have fun!

Popular Flavours and Fizzy Ratings.

I’ve experimented with plenty of different flavours with some giving loads of fizz and some not at all. Below is a list of my tried and tested flavours and my fizz factor ratings up to 5 stars.

blueberry **

pineapple****

pomegranate ***

melon****

apple****

strawberry ***

ginger lemon**

banana-just gross.

citrus: naartjie, orange ***

watermelon*****

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5 Easy Steps to Making Almond Milk

5 Easy Steps to Making Almond Milk

by | Jul 8, 2018 | Food Health, Recipes
5 Easy Steps to Making Almond Milk

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Wait, Milk from nuts? that’s nuts!

Almond Milk is Paleo, Gluten-free, Dairy-free, Refined-Sugar-free.

It only takes 5 easy steps to make this fresh, homemade Almond Milk. In a few minutes, you could be sipping away on something life-changing.

Been searching for a cow’s milk alternative? Whether you have trouble digesting lactose or suffer from a milk allergy or maybe you just want delicious tasting milk, I believe almond milk is the best solution. Not only is it delicious but it’s super low in calories, 40 per cup to be exact, compared to the 120 calories per cup of regular milk, it is much lower in carbs and sugar and has a high content of vitamin E, half the daily recommended intake per cup.

View Quick Recipe

Why Choose Plant-Based milk?

I’ve been making and drinking almond milk for years now. I cook and bake with it, put it in oats, smoothies, and my favorite is a creamy almond milk cappuccino, which I have every morning.

Sure you can buy it at the shops in a carton for a hefty price but store-bought versions often have added sweeteners or flavors and even thickening agents like Carrageenan, which comes from seaweed and is linked to inflammation, ulcerative colitis, and diabetes. Trust me… If you think you’ve had almond milk but it was bought from the store in a carton, think again. Once you’ve tasted homemade creamy almond milk you’ll never buy the Regular 2% store-bought ones again!

 

SERVINGS:

4 (4x250ml)

SERVINGS:

40 Minutes

SERVINGS:

60 per serving

SERVINGS:

Drinking

Inspiration For This Almond Milk Recipe:

Growing up I never knew about almond milk or any other alternative to cows milk. I really wish I had.
I remember how badly I’d react when drinking cows milk, especially with my frequent asthma attacks. Tight chested and all that mucus! I remember the first time I ever tried real almond milk. I had just started my paleo diet and went to this strictly vegan restaurant for lunch. When my cappuccino came it looked like the regular frothy type you normally get but the taste was just mind-blowing. I was instantly hooked. The vegan restaurant had one of those really expensive health stores next door so needless to say, I went home that day with everything I needed to make my own milk and other great health treats I’ve probably already shared.

Homemade Almond Milk in Glass Bottles

The Ingredients Needed:

  • 1 cup of good quality whole almonds. Plain and unsalted. skin on or off. 
  • 2 cups of water.
  • A machine to blend/pulverize the nuts. I use a masticater (cold-pressed juicer) but a normal blender will do.
  • A stocking or nut bag.
  • Bottles for storing milk, preferably glass.
  • Flavoring. Even though it’s not essential it does spice things up a little. Vanilla pods, Himalayan salt, dates, cinnamon, and lavender are some good ideas to try.

The Equipment Needed:

I found these great options through Amazon, if you’re serious about making this milk full-time and other great healthy juices/treats I would seriously consider getting a masticating machine (first two pictures). Other things I do with this nifty machine includes (but not limited too):
Concentrated lemon cubes
Concentrated ginger cubes
Juicing fruits and veggies to drink
Juicing fruits to make my homemade gummies

I always keep a huge supply of almonds at home so it’s necessary to shop around and find the best prices and also the best type of almond. The more elongated, soft-shelled and long-shaped nut (nonpareil) is usually the best for soaking and juicing.

Almond Milk Nutrition

 

Every one-ounce serving of milk (about 30mls or an estimated 12 almonds) provides 1 gram of protein and 0.7 grams of fiber. Other nutrients found in it include vitamin E, magnesium, riboflavin (vitaminB2), calcium and potassium.

Amounts per serving:

  • Calories 30 30% 30%
  • Protien 1g 23% 23%
  • Fats 2.5g 50% 50%
  • Fibre 0.7g 16% 16%
Homemade Almond Milk pouring in Glass Bottles

Step by Step Instructions:

1. Soak Dem Nuts:

Firstly give the nuts a good rinse under the tap and then soak them in water, in the fridge, for a day or two until they swell up. The nuts soak up the water so keep topping up with more water to ensure they’re always covered. The skins might even start peeling off.

If you absolutely can’t wait to make this milk and 2 days of soaking just won’t do, you can boil the almonds on the stove until they swell up, just be careful not to land up with mush.

Rinse off all the soaking water. If at this point if you’re not sure where we’re going with this, the soft, plump almonds will be blended with just the right amount of water to give a creamy but milky liquid, also known as.. tadaa! Almond milk. So there will be no ‘milking’ of nuts. rather the nuts will become the milk. When blending, the ratio I use is one part almonds to two parts water. you can change that according to how creamy or watery you’d like your milk to be.

Homemade Almond Milk in a Glass

2. Time To Blend

It is so much easier with a cold press juicer or as some call it a masticater – I know it sounds like I made that word up. With the masticater, you put the almonds and water down the top shoot, the slow pulverizing ball inside the machine separates most of the almonds fibre from its juices, the addition of the water means a milk comes out the one side of the machine and a dry and fibrey pulp comes out the other. No mess!

If you don’t have one of these machines it’s not a problem. For years I used a normal blender. I’ve only gotten fancy in the last year or two. In a blender, you’d put all your nuts with a bit of water. Blend until you have a fine pulpy looking paste. Keep adding more water and blending until you get the desired consistency and keep tasting until you’re satisfied that it’s creamy in taste but runny enough to become milk. keep going until all the almonds have been chopped up finely.

Homemade Almond Milk process
Homemade Almond Milk process

3. Strain That Milk:

It’s funny how I’m so fancy with my juicer but still haven’t bought a nut bag for straining out all the fine pulpy bits from the milk. I’ve always used stockings. Now I know what you’re thinking, don’t worry they were never on my legs, I promise.

Homemade Almond Milk being strained process

So if you have a nut bag fine, if not you can buy it through Amazon. As an alternative use the stockings, it’s not ideal because every now and again they burst or form holes.

Pass all your blended mixture through the stocking/bag to remove the pulpy bits from it.
Even though my masticating machine separates the two for me, I still pass the milk through the stocking to remove any finer pieces. The last thing you want is floaty bits in your coffee!

4. Leftover Pulp:

Once you’ve made the milk you’re left with the almond pulp. The pulp is dried out in the oven on low until completely dry and then blended to a fine powder which is, in fact, almond flour (no need to buy that now either). Almond flour has a host of its own wonderful nutritious uses like making health bread, almond flour healthy cookies, crumbed chicken and falafels to name a few.

almond meal after milk drained out

5. Bottle The Milk:

Now that you have a perfect creamy pulp-free milk you’ll need to choose bottles to store it in. Just like ordinary milk this stuff goes sour after a few days so I freeze mine and Defrost on demand. I freeze little bottles for cappuccinos and the bigger bottles for everything else. They store well in the freezer for weeks!

Homemade Almond Milk pouring in Glass Bottles

make sure you use freezer-friendly glass though, I’ve made that mistake before and as a result got these special freezer glass bottles.ips or pieces

6. Flavour Almond Milk:

Before freezing, you could add different flavors to your milk. I’ve experimented with vanilla essence, vanilla paste from a pod, a pinch of Himalayan salt, cinnamon, flavored syrups and even lavender from the garden. Simply add your flavoring in, shake well and seal the lids. Store all your milk, flavored or not, in the fridge for up to 4 days or in the freezer for up to 4 weeks.

I hope you’ve enjoyed the post and will enjoy the milk as much as I do.

Homemade Almond Milk in Glass Bottles
Pouring homemade Almond Milk in Glass Bottles
Print Recipe

Homemade Almond Milk

Delicious and creamy almond milk. Gut healing, paleo, whole 30, gluten-free, vegan, dairy and grain-free too.
Prep Time6 hours
Cook Time30 minutes
Total Time6 hours 30 minutes
Course: Drinks
Servings: 1 Litres
Cost: 3$

Equipment

  • Blender

Ingredients

  • 1 cup Almonds Good quality whole almonds. Plain and unsalted
  • 2 cups Water
  • Flavoring Cinnam1on, vanilla, Himalayan salt, dates. Skies the limit

Instructions

  • Rinse and soak nuts in water for a day or two until they swell up. Keep refrigerated and top up with more water to ensure they're always covered. Alternatively, boil almonds on the stove until they swell up- if you don't have adequate soaking time.
    almonds soaking in water
  • Almonds and water are blended together in a ratio of 1:2. Either with a blender or a juicer/masticator. Slowly blend the two together. If you have a paste forming, keep adding more water to the mix until you get the desired consistency. Keep tasting until you're satisfied that it's creamy in taste but runny enough to become milk. Don't add too much water creating watery tasteless milk.
    blending almonds with water
  • Drain or sieve the mixture through a stocking or nut bag into a pouring jug. This will ensure you have smooth, pulp-free milk as your end product. Don't throw the pulp away!
    Straining homemade Almond Milk in Glass Bottles
  • The pulp is dried out in the oven on low until completely dry and then blended to a fine powder which is, in fact, almond flour (no need to buy that now either). Almond flour has a host of its own wonderful nutritious uses like making health bread, almond flour healthy cookies, crumbed chicken and falafels to name a few.
    almond meal on a tray after blending
  • Now that you have a perfect creamy pulp-free milk, bottle them. Just like ordinary milk this stuff goes sour after a few days. They store well in the freezer for weeks! Make sure you use freezer-friendly glass.
    Pouring homemade Almond Milk in Glass Bottles
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