Wednesday, January 29, 2014

two-for-one recipes :: almond milk and almost-raw snowballs

Almost-Raw Almond Snowballs
Almost-Raw Almond Snowballs
My parents were raised during the Great Depression. So when I was growing up, waste was not an option. My parents knew how to stretch a dollar. We "got what we got and were lucky to get it."

By osmosis, I inherited that frugal mindset. Case in point, last week, when I made almond milk and was left with a mass of strained almond pulp. I could have tossed it, but I decided to use it to make Almost-Raw Snowballs – not that we need more snow. But there's something defiantly empowering about eating a snowball. It's like giving this brutal winter the finger.

Two-for-the-price-of-one! I hope you enjoy these easy vegan recipes.

Homemade Almond Milk
Homemade Almond Milk – so easy!

Almond Milk

  • 3 cups filtered water
  • 1 cup raw almonds, soaked for at least 3 hours or overnight
  • 1 tsp vanilla
  • Sweetener of your choice, to taste [eg, agave nectar, maple syrup, stevia] Optional
Makes about 4 cups

Whiz everything in a blender, preferably a high-speed blender like a Vitamix.  Strain. Use reserved pulp in snowball recipe, or set out to dry and use as almond meal in baking.

Almost Raw Almond Snowballs
I used a muffin tin to keep my Almost Raw Almond Snowballs neat.

Almost-Raw Almond Snowballs

  • About 1 cup soaked almond meal, leftover from almond milk recipe
  • 2 T of Raw Cacao Powder or cocoa powder
  • 1/4 tsp cinnamon
  • 1 T coconut oil
  • 3 T Organic Raw Agave Nectar or or maple syrup
  • Pinch sea salt
  • 2 T brown rice flour
  • About 1/2 cup unsweetened flaked coconut
Makes 18-24 snowballs

Using your hands, mix everything except coconut flakes in a large bowl. Spread coconut flakes on a dish.

Roll mixture into balls – about 3/4-1 inch in diameter. Mixture should be somewhat firm – so you may need to add extra brown rice flour .Roll in coconut and place on a cookie sheet. If you want to get fancy, place them in mini muffin liners. [I'm a sucker for cute liners – not frugal!] Refrigerate for a few hours until firm,

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6 comments:

Kate said...

Thanks for this recipe! I am always after ways to use up leftover almond pulp

Jon said...

I love Snowballs, and so do my kids. Thanks for the nearly raw version.

Kumudha said...

Yum! I love almond cookies. I recently made almond cookies from Aayis blog, and they tasted awesome! You should try it sometime! I used Earth Balance natural shortening. http://www.aayisrecipes.com/cakes-cookies-pies/saffron-almond-flavored-cookies-eggless/

Joey said...

I'm yet to try my hand at almond milk making, but I reckon snowballs are a great added incentive to start!

Tina Muir said...

Wow! Those sound delightful! I wanna try them right now! Gonna be trapped in the apartment tomorrow by the sounds of it....maybe I should put it to use :)

sophiesfoodiefiles said...

I also love those lovely little tasty treat balls! I always make my own almond milk but sometimes, don't strain it because it is healthier & the Vitamix blends it really easy together! I love the smaller treats here!

If you want another tasty recipe to use the pulp, from one recipe I made it into ice popsicles! Here is the recipe, I know that You will love it too: http://sophiesfoodiefiles.wordpress.com/2012/03/06/banana-cacaovanilla-almond-milk-pulp-and-vanilla-almond-milk-pulp-ice-popsicles/

Enjoy! xx