Last week as I was having breakfast, I started to read the list of ingredients on my almond milk carton. I was so shocked to find that in a whole litre of milk, there was only 2% of real almonds used. Two percent!!! In fact, shocked was an understatement. I felt like I had been dubbed and vowed never to buy pre packed almond milk ever again and resort to making mine. It is cheaper and I know exactly what it contains, almonds and water!

I soaked a cup of raw almonds in water over night, rinsed and then blended with two cups of filtered water until smooth. I then sieved it through a muslin cloth to separate the meal from the milk. You can blend in some dates or sugar to sweeten the milk if you like.

After sieving my milk, I was left with a lot of almond meal and because I didn’t want to throw it away I needed to find a way to use it. First, I need to preserve it. I dried it by toasting it in the oven at 200F for a couple of hours, sealed it in an air tight container until I was ready to use it.

Apple Crumble

Ingredients:

Serves 4

3 apples, peeled, cored and cubed (Granny Smiths are perfect for this but I only had Pink Lady at home)

1/4 tsp of cinnamon

1 tbs rice flour

1 tbs brown sugar

For the crumble:

3 tbs dried almond meal

3 tbs dried oats

1 tbs rice flour

100g butter, softened

1 tbs brown sugar

 

Directions:

Preheat the oven to 350F

combine the cinnamon, apples, sugar and rice flour thoroughly and place in a well buttered oven dish.

Mix all the ingredients for the crumble in a clean bowl and combined thoroughly.

Spread it over the  cubed apples and bake for an 45 mins.

Enjoy with custard and/0r ice cream.