almond milk and almond pulp muffins
 

Since we no longer have that cute milk man who brings us farm fresh unpasteurized organic milk, we are forced to look for other options. There is a wonderful array of milk alternatives on the market that we can substitute for the over processed dairy milk that is on the market today. The cow’s milk we find on the grocery store shelf today is very different from fresh unpasteurized milk, as the heating process of pasteurization kills off the enzymes and some vitamins in the milk. This processed milk can lead to mucus, allergies, digestive upsets and an overly acidic internal environment.

 

Some popular alternatives to dairy include rice, hemp, almond and coconut milks. They are quite tasty and can provide a good source of absorbable calcium, healthy fats and protein. One alternative I choose to stay away from is soy milk, as it is over processed and over 90% of soy is genetically modified. Processed soy products have been linked to many health issues such as thyroid problems and breast cancer.

 

As with any packaged food, however, we must practice caution. They can contain sweeteners, added fats and and preservatives that our body has a hard time breaking down. Carrageenan, which has no nutritional value, has been used as a thickener and emulsifier to improve the texture of ice cream, yogurt, cottage cheese, milk alternatives and other processed foods.  It is generally regarded as safe, however, it has been linked to inflammation and individuals with digestive concerns and inflammatory bowel disease should probably avoid this substance. Choose unsweetened milks and read the label carefully before making your choice!

 

homemade raw vanilla almond milk

Another affordable and quick answer is to make your own nut, grain and coconut milks. That way you are in control of what goes into your milk and you can make it as healthy as possible! It’s also best to soak your nuts before making nut milks to remove excess phytic acid, (a mineral and enzyme inhibitor), which allows for better absorption of nutrients and easier digestion. You can also use the pulp from your nut milks to add more nutrition to your breakfast bowls, add it to baked goods or make raw treats. Recipe for almond pulp muffins below!

 

homemade vanilla almond milk

Here is a quick and easy recipe for vanilla almond milk:

Vanilla Almond Milk

1 cup raw almonds
3 cups filtered water
¾ tsp vanilla powder (or 1 tsp pure vanilla extract)
¼ tsp sea salt
1 Tbsp raw honey (optional) or 2 dates (soaked)

How to make:
Soak almonds overnight or for 8 hours. Rinse almonds in a sieve and add to a blender along with the rest of the ingredients. Buzz until very smooth.

Using a nut milk sack, pour nut milk into a container or bowl. Squeeze all the liquid out and store in a glass container in the fridge for up to 3 days.

 
gluten-free vegan almond pulp muffins
 

Amazing Gluten-free Almond Apple Cardamom Muffins – Vegan

2 cups almond pulp
1 cup brown rice flour
2 medium apples
1 banana
1 cup raisins
¼ cup coconut oil
¼ cup vanilla almond milk
½ cup maple syrup
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
1 tsp cardamom
1 tsp vanilla
¼ tsp sea salt

How to make:
Preheat oven to 325°F. Soak raisins in 2 cups of water and set aside.

Combine brown rice flour, cinnamon, cardamom, sea salt, baking soda and baking powder in a large bowl. Mix well.

Cut and core apples and food process with almond milk until smooth. Add in maple syrup, coconut oil, banana, and almond pulp and blend until smooth.

Combine wet and dry ingredients. Drain raisins and add into batter. Mix well.

Line mini muffin pan with unbleached muffin cups and use big table spoon of batter in each cup. If you’re not using paper cups, use coconut oil to oil the muffin pan.

Bake for 30 minutes. Makes 32 amazing little mini muffins.

What’s your favourite way to use nut milk pulp? Comment below!