I’ve been making nut milk consistently, and saving the nut grounds. I was determined not to let them go to waste. If you give them a really good squeeze during the milk making process they should be dry enough to use in most recipes. But, on more than one occasion, I ran out of cheesecloth and had wet grounds. Dry or wet, making grain free crackers is always an option!
Gourmand in the kitchen has a great recipe. They are also so versatile: I’ve added pepper, swapped sesame seeds for hemp, and used different kinds of ground nuts (always from my milk). Most importantly: I’ve had to double the recipe because I eat them up so quickly!
Nut milk is a wonderful alternative to cow’s milk, goat’s milk, soy milk, or rice milk. You can use nearly any nut: almond, cashew, brazil nut, hazelnut, etc. Just soak, rinse, blend, and drain! For a detailed tutorial visit My New Roots.
<a href="//www.vimeo.com/27840577 w=500&h=281] ;Ny New Roots also made this adorable little video that takes you through each step. Watch, dance, giggle, and make!
Little pleasures, like a fresh bowl of ice cream, are a nice way to unwind after a long summer day at work. Not only does making ice cream give you a way to focus on something fun, but it also–of course–results in a delicious treat.
This classic chocolate from David Lebovitz is my favourite. The result is rich and creamy, it lasts (if you can resist it) in the freezer without becoming over hard or developing too many ice crystals.
This gazpacho from Aran Goyoaga is perfect for a hot August day, and even better the next day! Aran Goyoaga, the writer of Cannelle et Vanille, has easy to follow gluten free recipes that are family friendly.
It may not be so ‘on trend’ anymore, but I’m still a fan of bunting. And, I’m really a fan of no bake gluten free birthday cheesecakes.
To make this crust I sprinkled coconut in a pie plate, then blended together a handful of dates with almond crumbs, 1tbs of coconut oil, ginger and a little squeeze of agave. I rarely follow a recipe (sorry!). But, really, it should look thick and resemble pebbly gravel. Just press this into the pie plate using plastic wrap (I know, I hate waste too.. But oiling your hands just really isn’t enough with dates) and let it relax in the fridge while you make the filing.