Luscious Almond Porridge and how to make almond and coconut milk at home
Need a gluten free, dairy free, sugar free breakfast alternative, snack or dessert?
Try this fabulously versatile recipe, nutritious and delicious.
How to make almond and coconut milk at home.
Quick and easy to make almond porridge, I generally always have this on hand in the fridge.
Enjoyed for breakfast along with poached berries and granola, as a snack or dessert.
Almond porridge - how to make, and for what?
Breakfast addition, especially if you don't eat in the mornings
Children who are difficult eaters will find it delicious and easy to eat
After school snack with fruit, nuts
Dessert with pomegranate seeds and chopped pistachio
If you are lactose intolerant or want to avoid dairy, use any other alternative milk such as oat, rice, soy, almond, or coconut.
I prefer the taste, consistency and result in cooking with most of these non dairy milks.
Some brands are better than others, so read the labels carefully, or better still make it yourself.
ALMOND PORRIDGE RECIPE
1 litre almond or almond/coconut milk 1/2 cup rice flour 1 cup almond meal (I prefer the more coarsely ground with skin) Agave syrup to taste A few drops of rose or orange blossom water, vanilla if you prefer
1. Heat about 800 ml of the milk on a gentle heat 2. Mix the rice flour with the remaining 200 ml 3. When the heated milk is gently bubbling whisk in the flour/milk mix 4. Continue whisking and add the ground almond, agave & rose water 5. Mixture will continue to thicken, take off the heat
6. Pour into glass jars and keep in the fridge
Like all things, best to make your own at home, and this is easy to do with both almond and coconut milks.
The milk is made from freshly ground coconut flesh, or shredded dry coconut.
Rich in Fibre, Vitamins C, E, B1, B3, B5, B6, Iron, Selenium, Sodium, Magnesium Calcium and is lactose free.
Contains the medium chain fatty acid (MCFA) lauric acid which converts to the highly beneficial compound monolaurin
MCFA's are rapidly metabolised into energy by the liver
Lowering cholesterol, and improving blood pressure
Popular non dairy alternative
How to Make:
4 cups water
2 cups of shredded coconut
1. Heat the water, but do not boil
2. Place coconut into a blender and add the water
3. Blend on high for several minutes until thick and creamy
4. Squeeze through muslin or cheesecloth
- Coconut milk and cream in cans may be best avoided due to the chemical BPA (Bisphenol-A) that leaches into foods, particularly those that are acidic, salty or fatty
- Read labels on products to know what additives have been used
- Canned coconut milk may contain guar gum, a digestive irritant to some
Contains source of Vitamin E, some Fibre and Calcium
Considerations in the purchase of commercial almond milk may be the sustainability of orchards and pesticides effecting the bees required for pollination.
A study conducted by Choice revealed the % of almonds in different brands and which sweeteners had been used . Of supermarket brands, Vitasoy was at 3.8%, Australia's Own 3%, and Woolworths Select and So Good at 2.5%.
Pure Harvest Activated Almond Milk was the highest at 10%
If you choose a sweetened product - Australia's Own uses agave to sweeten, all others mentioned here, use sugar.
How to make:
1 cup of soaked almonds 3 cups water
Pinch of celtic or himalayan rock salt
Soaking almonds not only softens them, but activates their full nutrient potential, removing phytates improving digestibility.
1. Place nuts in a ceramic or glass jar
2. Cover with water and add salt
3. Add a little lemon juice or apple cider vinegar
4. Soak 6-12 hours
5. Drain and discard the liquid
6. Rinse several times
7. Place the 1 cup soaked almonds and the 3 cups filtered water in blender and process until smooth
8. Strain through muslin or cheesecloth or use a 'nut bag'
9. Use the pulp, dehydrated and ground as flour