I have fallen in love with vegan milk! It all started with almonds, I put a cup of them in a mason jar with some water and let them soak over night. Then I blended them with some water and strained out the pulp. My love with vegan milks finally began. I never knew what I what missing until I found it. My life will never be the same. I realized last week though, that I have been missing out big time. I was limiting myself to just nuts and seeds. Almonds, cashews, sunflower seeds and hemp seeds all make great milks. But there is a whole other world out there; buckwheat, oats, millet, quinoa and the possibilities abound. After making all this milk, I was leftover with a large container of saved up pulp, and very little desire to make more sweets. What else could I do? The wonderful lady who opened my world to the mass amount of vegan milk options, also brought to my life milk pulp crackers. I edited her recipe a bit, but yum!! So simple and so tasty! You can make them thicker for sandwiches, or thinner like a chip. Last night I made this batch with leftover sunflower, oats and buckwheat pulp. Approximate recipe: 2 cups pulp 2 Tbsp sesame oil pinch sea salt 2 Tbsp black sesame seeds Spread the mixture out on a baking pan lined with parchment paper. Bake at 185 degrees for an hour, or however long it takes to remove the moisture. Before the crackers are completely dry, cut them into squares. sprouted chick pea hummus 2 cups sprouted chick peas (To sprout, soak for 24 hours and let sprout until you can see a cm worth of new growth.) 1/4 cup raw sunflower butter (or tahini) 1 tsp sea salt 3 cloves garlic Grind ingredients in food processor until the chick peas have become a nice fluffy pulp. Add the juice of one lemon or 2 Tbsp apple cider vinegar. Add water a couple of tablespoons at a time until the mixture starts to get creamy. Add more water until it reaches a nice consistency.
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By Nomes
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December 2016
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