almond

Homemade Almond Milk

By in Beverages, Cold, Homemade 10 Comments Tags: , , , , ,

almond milk

Almond milk has been a constant in our fridge for a long time. I use it mostly in my granola and drinks. We still use regular milk for cooking, but I find that if I have too much it starts to bother me, so I keep it to a minimum and always make sure to have an alternative on hand.

I started making my own almond milk about a month ago. It’s cheaper then buying a carton from the store, especially if you can buy your almonds in bulk. Since I’m the only one that uses almond milk on a regular basis in my family I can never finish a full carton by the time it goes bad. Making my own saves me money and I don’t have any waste. Plus, it only takes two ingredients for the base recipe, rather then a bunch of extra fillers that I don’t need. I find it much more convenient to make it myself then to run out to the store for more. As soon as I’m out I soak some almonds overnight, blend it up in the morning and I’ve got myself some fresh almond milk.

I also love the adaptability to flavour it up as I please. If I’m going to use it for cooking I leave it plain, if I’ll be using it for granola and drinks I like to flavour and sweeten it up. I do think that almond milk is an acquired taste, especially if you’re used to using another alternative, like soy milk. But it has quickly become my favourite milk substitute, right alongside coconut milk. I like to flavour it with vanilla and cinnamon, my kids think it tastes like eggnog and actually beg to drink it. That never happened with the stuff I got from the store.

If almond milk is a regular at your table, or you want to have a small batch rather then having to buy a big carton, this recipe is for you. It really couldn’t be simpler.

In other news, Kitchen Simplicity is featured in the spring issue of Celebrate Home Magazine. You can view the free magazine online through issuu or browse through the pdf version. In the issue I share four recipes for a spring brunch. They have lot’s of lovely articles about gardening, cooking, and, of course, all the different ways to celebrate home.

Almond Milk

Pick and choose your optional mix-ins or use them all for a delicious beverage that tastes great on it’s own.

  • 1 cup raw almonds
  • 3.5 cups water (plus more for soaking)
  • pinch sea salt
  • 2 teaspoons vanilla, optional
  • 1/4 teaspoon cinnamon, optional
  • 2 tablespoons maple syrup, optional

Place almonds in a bowl. Cover with enough cold water that the almonds are completely submerged. Set aside and let soak overnight (or at least 8 hours).

Drain and rinse the almonds, place in your blender along with 3.5 cups fresh water. Cover and process on the highest setting for one minute. Line a fine mesh sieve with cheesecloth. Pour the almond mixture through the cheesecloth. Gather the ends of the cheesecloth and, using your hands, squeeze out as much liquid from the almonds as possible. Discard or save the almonds for another use (once I come up with some good ones I’ll be sure to share!). Whisk in sea salt along with desired flavourings. Pour into a storage container and refrigerate (let sit for a couple hours before using for best flavour) . Stir or shake before use. This should stay good for up to 5 days.

Makes: 3.5 cups

Adapted from Oh She Glows.

Almond Joy Butter

By in Condiments, Snacks 8 Comments Tags: , , , , , , ,

almond joy butterLet me open your mind to a brand new world. Forget nutella. You can now have an Almond Joy in nut butter form. It tastes like dessert, but it’s healthy for you.

My mind is reeling with the possibilities of what to all make with this. But I have to admit one of my favourite ways is to simply enjoy it as it is. When I’ve got a sweet craving, you will find me standing in my pantry with my spoon dipped into one of these jars. It satisfies my sweet tooth while also giving me a shot of protein and nutrients to hold me over until the next meal.

You need to keep this stored at room temperature in order to eat it because it solidifies into rock when refrigerated. I like to place it into two smaller jars, keeping one in the pantry and one in the fridge. That way I don’t have to worry so much about it going bad before we eat it all up. Not that, that is really a problem.

If you’re a fan of coconut, chocolate and almonds, and the ever popular Almond Joy candy bar, you will love this. Trust me.

almond joy butter

Almond Joy Butter

  • 2 cups raw almonds
  • 2 cups unsweetened shredded coconut
  • 2 tablespoon virgin coconut oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoons maple syrup
  • 1.5 oz. dark chocolate, finely chopped

Place almonds on a baking sheet and bake at 350ºF for 10 minutes, or until toasted and fragrant. Set aside to cool.

Meanwhile, process coconut in food processor until it’s a fine powder (about 10 min), stopping to scrape down the sides and give your processor a break as needed. Add coconut oil and process for another 5 minutes or until the coconut has turned a buttery, pasty consistency. Scrape into a small bowl and set aside.

Once almonds are cool enough to handle, place in the food processor. Process until finely chopped. Add salt and continue processing until a paste like consistency. Pour coconut back into food processor along with vanilla and maple syrup. Process until evenly combined. Add chocolate and stir just once to mix it in slightly (it will start to melt). Pour into storage containers. Store at room temperature for 1-2 weeks and in the fridge up to 1 month.

Makes approximately: 2 cups

Adapted from Minimalist Baker.

Maple Roasted Almond Butter

By in Breakfast, Condiments 9 Comments Tags: , , , ,

Max is my good little eater. He”ll eat basically anything and everything under the sun. But for some strange reason he doesn”t like peanut butter. He always loves helping me make scrambled eggs and toast in the morning but he”s always adamant that his toast have only “just honey”, nothing else to adulterate it.

But, to my excitement he loved this almond butter. We were eating it by the spoonful right after I churned it up in the food processor. I”ve never been a big fan of almond butter myself, but this stuff has turned me into a convert. Not to the store-bought stuff though, because it simply can”t compare to homemade.

The biggest plus for me in making it homemade, besides that it”s far more flavourful, is that it”s sweetened with maple syrup instead of sugar. I feel far better about eating hoards of it knowing that it”s so much better for you. I used canola oil  in this recipe because it”s what I had on hand, but I”m planning to buy the walnut oil called for because I”m sure it adds that much more of a nutty flavour. But, if you don”t have it on hand then canola oil is a fine substitute.

Maple Roasted Almond Butter

  • 2 cups raw almonds

  • 2 tablespoons maple syrup

  • 1/4 teaspoon salt

  • 2 tablespoons walnut oil (or canola oil)

Place almonds on a parchment lined baking sheet. Drizzle with maple syrup; toss to coat. Bake at 325ºF for 20 minutes, until nuts are browned and syrup has darkened, stirring once halfway through. Allow to cool 10 minutes or until cool enough to handle.

Place almonds in a food processor making sure to include any bits of roasted maple syrup. Pulse to break up the nuts. Add salt and a little drizzle of oil. Process for 30-45 seconds, scrape down, add another drizzle of oil. Repeat the process until the almonds take on a buttery consistency (you may not need all of the oil). Scrape into a jar and store in the fridge for up to one month.

Makes approximately: 1.5 cups

Adapted from Food in Jars.

(Sweet Cherries!) Cherry-Almond Streusel Muffins

By in Breakfast 4 Comments Tags: , , , , , , ,

cherry almond streusel muffins

This post is part of a July series on sweet cherries. To see the other posts head here.

I had this idea bobbing around in my head for quite a while before I actually got down to creating the recipe. Almonds and cherries are always a fantastic pairing and I thought they would be so delicious in muffin form. I always love the muffins with a burst of fruit inside so I made a quick cherry pie filling and layered it in the centre of a muffin batter scented with almond extract. I sprinkled some streusel and chopped almonds on top and put them in the oven. The result was a fluffy, almond flavoured muffin with a hidden burst of plump cherries and a little crunch from the almond topping. Just what I was craving!

These muffins freeze well. I wrap mine up individually in plastic wrap, let them freeze and then toss them in a resealable freezer bag. Let them thaw overnight on the counter for a great morning pick-me-up.

Cherry-Almond Streusel Muffins

Cherry Pie Filling
  • 2 cups cherries, halved and pitted
  • 1/4 cup sugar
  • pinch cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Simmer first 3 ingredients for 10 minutes or until cherries are softened and mixture is liquidy. Stir together cornstarch and water; stir into cherry mixture. Bring back to a simmer and cook until thickened (1-2 minutes). Allow to cool while you make the batter. (This can be made ahead of time and refrigerated until ready to bake).

Almond Muffins

For a more subtle almond flavour substitute half of the almond extract for vanilla.

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon pure almond extract
  • 1/2 cup sour cream

Stir together flour, sugar, salt and baking powder.

In a separate bowl mix oil, egg, milk and extract. Stir into flour mixture. Add sour cream and stir until combined.

Spoon enough batter into 12 paper lined muffin cups just to cover the bottoms nicely. Divide cherry pie filling evenly between muffin cups. Top with remaining batter.

Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
  • 2 tablespoons butter, room temperature
  • 1/4 cup chopped almonds

Mix together flour, sugar, cinnamon and nutmeg. Mix in butter until evenly coated. Sprinkle liberally on top of assembled muffins, along with almonds. Bake at 400ºF for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 5 minutes before removing to wire racks to cool completely.

Makes: 12 muffins

Toasted Almond Muesli

By in Breakfast No Comments Tags: , , , , , , , ,

I”m surprised every time my kids get excited over oatmeal. I don”t remember ever being excited about eating oatmeal. In fact, I”m pretty sure I groaned the moment I walked down the stairs and saw that”s what we were having for breakfast. But, I do love it now and am more than happy that my kids like it too.

Consider this muesli a make-ahead oatmeal, that”s served cold. Ok, that kind of sound gross, but I promise you it”s not! I think this is a great alternative to traditional oatmeal for the summer, because it doesn”t heat up the kitchen at all and it”s nice to start a hot day with a cool and nutritious breakfast once in a while.

This recipe is for the muesli base. We top ours with whatever fruit we have on hand at the time. That could be fresh berries, chopped apple, sliced peaches or banana; basically any fruit, even raisins. I also substitute the almonds for whatever nut I”m feeling at the moment. Whatever you have lying around is great mixed in or served on top. It”s so versatile and is a great quick breakfast to keep in your fridge.

To a healthy, refreshing and filling breakfast!

Toasted Almond Muesli

  • 1.5 cup rolled oats (not instant)

  • 1/2 cup sliced or slivered almonds

  • 1 cup greek yogurt

  • 1 cup milk

  • 1/4 cup maple syrup

  • 2 tablespoon coconut

  • serve with fresh or dried fruit and a drizzle of honey (optional)

Preheat a skillet over medium heat. Add oats and almonds; allow to cook just until fragrant, stirring often. Allow to cool. In a bowl, mix the oats and almonds with yogurt, milk, maple syrup and coconut. Cover and refrigerate overnight. To serve, top with fruit and drizzle with honey.

Serves:4

Mocha Almond Biscotti

By in Christmas, Cookies & Bars, Sweets 8 Comments Tags: , , , ,

Mocha Almond Biscotti

Right now I”m in the middle of a big move – across the ocean. We”re tired, jet-lagged, nervous and excited. This Christmas will definitely be an interesting one, but we”re looking forward to it. I won”t be around much for the rest of the holidays, but I”m sure you understand right? ;)

I couldn”t let this Christmas pass me by without sharing this recipe with you, since it”s made an appearance on quite of few of our Christmas platters throughout the years. I”m not much of a coffee drinker (besides the wimpy sugary/flavoured kind) but biscotti makes me wish I was. I would gladly make a batch of coffee just to dip these into. This cookie is not a side. The coffee will become the accompaniment, not the other way around.

I made mine with caffeine-free instant coffee, so my son could have some too. He dipped his in warm milk and I had mine with some Brazilian Baia Tea (my favourite). These will definitely continue to be a yearly tradition for us. Just look at that melty chocolate, coffee-infused cookie with bits of almond. Yum! I”m already looking forward to making more once we”re settled in our new place.

Now if you”ll excuse me I have some sleep to catch up on… after I go shopping… and take care of my kids…. and look for new apartment furniture in Christmas crowds…. and unpack….. and… ok maybe that bit of sleep is lost forever. :)

Mocha Almond Biscotti

  • 2 eggs

  • 2 tablespoons instant coffee

  • 1/2 cup butter, softened

  • 3/4 cup sugar

  • 2 cups flour

  • 1.5 teaspoons baking powder

  • 1 cup chopped almonds

  • 4 ounces baking chocolate, coarsely chopped

Whisk together eggs and instant coffee until coffee is dissolved.

Beat butter and sugar in a separate bowl until well blended. Add egg mixture and beat to combine.

Stir together flour and baking powder; gradually stir into butter mixture until well blended. Stir in almonds and chocolate.

Divide dough in half and roll each, on a baking sheet lined with a lightly floured piece of parchment paper, into 14 inch logs; placing them at least two inches apart.

Bake at 325ºF for 25 minutes or until lightly browned. Let cool 10 minutes and then slice each log into 18 (3/4 inch) slices. Stand slices upright on baking sheet and bake an additional 10 minutes, or until crisp and dry. Cool completely before storing, covered, at room temperature.

Makes: 36 (3 dozen) biscotti

Adapted from Kraft Canada.

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