Adrienne Gajownik


Almond milk to rosemary crackers

Last week in class, we made almond milk. I was surprised at just how easy it was. I took home the leftover almond meal (what is left in the cheesecloth or nut milk bag after draining) and attempted my first gluten free cracker. I'm not sharing the recipe today, because I need to test it a few more times. It tasted good, but didn't have the right crackery crunch. Do any of you make your own crackers?

Until then, check out Sarah's video for making nut milk. It's so easy and can be made in a blender. If you're in a time crunch, blanch the nuts instead of soaking. I can't wait to make different nut milks at home. Oh and you can by cheesecloth or the nut milk bags at your local natural food store. Do any of you make your own already? If so, what's your favorite recipe?

And if you like your milk a little sweeter, drop a few dates and a dash of cinnamon into the blender to naturally sweeten your milk. Enjoy!

*Update: My grandfather is doing better at the moment. Thanks for you kind words and thoughts!