As I mentioned last time , I don’t buy almond breeze anymore because I can make it at home at cheaper cost and more nutritious. A reader requested a tutorial so here it comes.
I use assorted beans, soy bean, black beans, aduki beans and mung beans. I think what makes the end product thick and emulsionated is the black bean, without it, the milk is very watery. So, if you want to use lecithin to make it emulsionated, use black beans.
soak 1/3 cup with plenty of water for at least 12 hours
it will double in volume
then I add it to the soy milk maker. If you don’t have it, you can use a blender adding enough water. Usually 3 parts of water for 1 part of the hydrated beans.
after 2o min, the milk is ready. If you are using a blender, after blending it you have to boil the milk for 10 min.
then use a strainer
To make the chocolate milk. Heat the milk first
add one tbsp of cocoa power
Note: only make as much as you plan to drink because if you save it for later, the milk and cocoa powder separate.
I have a bag of brown rice flour in the fridge for a while, I didn’t know what to do with it. And then I thought why not make a cake with it and my fav ingredient pumpkin? so Pumpkin Rice Cake was born
Ingredients for 2 mini loafs
2/3 cup brown rice flour
1/3 cup whole wheat flour
1/2 tbsp baking powder
2/3 cup pumpkin puree
1/4 cup stevia baking blend
2/3 cup chia gel (2 tbsp of chia in 1/2 cup of water hydrated for 20 min)
1/4 cup milk
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp pumpkin spice
mix wet ingredients and dry ingredients in two separate bowls, and then mix them.
bake at 350F for 45 min.
Serve with homemade almond butter
My latest afternoon tea combo
the cake is moist and soft, and the taste is like pumpkin pie! Love it!
Q: Do you have any addiction? I’m addicted to coffee, chocolate, kabocha, corns and SHOES!!!