Hi everyone! Do you recall my sharing our intent to switch from dairy to nut milk? Last week, Tiffany purchased and drank a quart of off-the-shelf almond milk (unsweetened & unflavored) to establish a baseline. Tiffany has subsequently made her first pitcher (4 cups) of fresh almond milk.
- Will it replace dairy milk? "Yes, easily so."
- Does it taste good? "Yes, quite delicious."
- Can I switch to the stuff? "Yes, no problem."
- Are the calories low enough? "Yes, approximately 40-calories per glass."
- Is it easy to make from scratch? "Yes, just let the Blendtec blender do the work."
- Will I choose to switch? "Yes, have already decided to do so."
- Isn't there left-over ground almond after I make the milk? "Yes, quite a lot actually."
- Is it cheaper than milk? "Yes, much cheaper. Costs only 3/4 cup of raw organic almonds to make 4 cups milk."
- Is the expiration period greater than that of dairy milk? "Yes, it keeps well in the fridge."
- What will I do with all of that remaining almond meal (pulp)? "Ah-ha! We're getting back the reason for this blog, aren't we?"
And what did Tiffany do with the left-over ground raw almond pulp? She made the most delicious organic cornmeal pancakes that included the delicious buttery almond meal. Using Bob's Red Mills organic cornmeal pancake & waffle mix she used egg white, the left-over almond pulp, water and a tablespoon of canola oil.
The batch made six fluffy and delicious 4" pancakes. Add some margarine and sugar-free pancake syrup and you've got yourself a very filling breakfast. When I added the ingredients into Diet Power, it calculates to be 177-calories per pancake. Yeah. Although delicious and extremely nutritious, almonds carry a wallop of calories. I ate two pancakes and they were more than enough to satisfy all cravings.
"Yes. Yes. Yes, mother dear." I have already entered the Tiffany smoothie and the two pancakes into my food log for the day. Lunch and dinner will just have to be a little lighter today.
Hi-dee hi-dee almonds rock my friends!