Update 2: Homemade Almond Milk the Video!
I'm obsessed. I love the fact that I can make my own "milk" out of super healthy almonds. I love that the toddler likes it. I love that we use it on morning cereal. And now... I love that it comes with cookies!! 🙂
Let me explain.
I took my hand at another batch of almond milk. I made it the same as I did the first time but changed my filtration technique just slightly. I still soaked overnight and blended 1 cup almonds with 3 cups of water. This time, however, the toddler didn't help (he was out with the husband) it was the cat who seemed interested. She was doing good until I turned the blender on. 🙂
Once I blended the milk I set up the same filtration system as before, only this time I added a layer. Draping an old clean baby towel over my strainer. I then poured the milk into the towel (in small batches.)
Once all the milk was out of the blender I gathered the towel squeezed the milk. To my surprise it worked perfectly! I opened the towel to reveal all the almond meal. Who needs cheesecloth! ;~)
So after the process I'm left with meal and milk.
Last time, I'll be honest, I threw away the meal. I just didn't have it in me to experiment with it and I wasn't sure how long it would last. I guess I could have thrown it in the freezer but that didn't occur to me at the time. Today, I didn't want to throw it away again, it seems like such a waste. And almonds are expensive! So I took my hand at a fun way to use it. Here's what I came up with. 
- 2 oz fat free cream cheese
- ½ cup honey (168g)
- 1 and ½ tsp almond extract
- 1 and ⅓ cups of whole wheat pastry flour (120g)
- ¼ tsp baking soda
- pinch of salt
- All of the leftover almond meal after making almond milk
Preheat the oven to 350 degrees.
Beat the cream cheese, honey and almond extract until smooth. You will still see some white spots but it will be liquidy.
Sift the flour, baking soda and salt into the honey mixture. Stir until well blended. Add the almond meal and mix in with a spatula until well blended.
Spray a cookie sheet with non-stick cooking spray. Scoop out ½ tbsp's of the dough and roll into small balls (~54). The dough will be sticky, it may help to put it in the fridge for a few minutes first.
Place the on the cooking sheet. Bake for 15 minutes. Immediate remove from cookie sheet and eat. I'm only kidding, that's just what I did. 🙂
These have great almond flavor with a nice sweetness from the honey and a great texture from the meal. I just wish I had other taste testers! I was home alone when I made them!
The nutritional information is sketchy as I'm not sure how the almonds are effected by the milk process. So I used just a cup of almonds to calculate figuring if anything they would actually be a little less. If anyone has any insight I'm all ears!
Update 2: Homemade Almond Milk the Video!
| Servings | Amt per Serving | |||
|---|---|---|---|---|
| 13 | 4 Cookies | |||
| Calories | Fat | Fiber | WWPs | |
| 145 | 6g | 2g | old: 3 | new: 4 |
| Sugar | Sat Fat | Carbs | Protein | |
| 11g | 0g | 20g | 4g | |
This has been awesome. Make them with my kids all the time. I add in choc chips and I did use half honey and half agave and they were really good.
Thanks for the idea
My fiance and I just made these. Absolutely delicious! Thanks for yet another amazing recipe!
I used it wet that same day I made them. They were only as dry as I could get them by squeezing. I'm sure they would work dry. You could always moisten a bit if they seem dry.
Love the recipe. i haven't thought to use my almond meal for crust, but i am sure my hubby would love it. he uses something like that when he makes cheesecakes so he can use some almond meal now. 😀 also, when you make your bits, do use the meal already wet, or dry them out? i usually dry mine out and store it in the freezer until i want to use it.
Roni, these look great. thanks for the recipe. If you ever need any nutritional content help, just email our dietitian, Anna ([email protected]) and she 'll help you out.
thanks
We used to use a lot of Agave nectar as a sweetener, it is very similar in taste to honey. These look delicious! You could probably even skip out on the flour altogether for a simple crunch to put in the bottom of mini muffin tins and add some kind of fruit (pear) to bake in the oven...with the honey drizzled on top, mmm, your recipes make me hungry!
Did these with the girls the other afternoon, FABULOUS!! I did not have almond extract, but had vanilla and used that. Alos, none of my local stores had pastry flour 🙁 I used my whole wheat flour and crossed my fingers. Mad a thicker chewey cookie but was still awesome. Next time I will decrease the whole wheat flour some..
However, my milk not so good, tasted watery. I know this is due to the fact I do not have a traditional blender or food processor. I have a smoothie maker and it just wasn't effecient enough. So I know what my next mini reward is 🙂
Can't wait to make these again! Thanks Roni!
ooh wow, i've been wanting to try this with the hazelnuts i don't want to shell 🙂 cookies are a great idea for the meal!
ps- i thought of you this past weekend as i tried a new fruit from the grocery store! i did post about it, but no toddler reviews 🙁
-Hey, I've been a follower for a while, but this is my first comment. 😉 I love all of your websites and info. I'm a former WW and need to get back on track. You inspire me! Thank you!
They look great! How cool that you are making your own almond milk too! I have to try it myself sometime!
Roni, these look great. You are so creative. I am going to try this.
Karen - I don't know Lucama but Agave is a sweetner made from a cactus I believe. http://en.wikipedia.org/wiki/Agave_syrup
Wow, this recipe looks great, can't wait to try it out!
Just want to say Thank You for a wonderful site with fab recipes.
Every Monday night is "Roni Night" at out house, we try out a different recipe each time and last night was Shephards Pie with Sweet Potato - yummy, we all loved it and the plates were scraped clean ha ha ha 🙂
Keep up the great work and, please, more video recipes - love those!!
I do love almonds--the cookies look yummy and would go great with tea! The pie crust is a great idea, too!
Good idea. I usually freeze the almond meal and thaw it out to toss on salads (fresh nutty flavor) or find some cookie/cracker/pie crust recipes that use almond meal. You can also dehydrate it and grind it into a flour to use for baking--pretty versatile stuff!
yum.. i love almonds!
This sounds AMAZING! Thank you for the ideas! My kids love almonds so I'm definitely going to give both a try this weekend.
David....the pie crust....is that just using the almond meal, or do you add flour and other ingredients? And yes, what is Agave and Lucama?
Roni--These look wonderful. I haven't tried the almond milk yet, as I'm busy starting a lia sophia jewelry business, but I will...eventually. And I agree with Robyn...I am so impressed also, with how you just "come up with things"!
Did a small search this morning and came up with this info...
The daily plate says 1/4 c. of TJ's almond meal is 180 cal/15 g fat/3 g. fiber.
Bob's Redmill is similar, 160/14/3. Here's info they list as well...Product Description
From blanched whole almonds. Almonds Meal/Flour is simply skinless, blanched almonds that have been finely ground. It lends a moist texture and rich, buttery flavor to cakes, cookies, muffins, sweet breads and a host of other desserts, especially the classic French frangipane. It is also superb as a breading for meats and vegetables. Almond Meal/Flour is low in carbohydrates and a good source of protein, fiber, Vitamin E, and magnesium. All natural. Bob's Red Mill products labeled gluten free are batch tested in our quality control laboratory. We use an Elisa Gluten Assay test to determine if a product is gluten free.
Product Description
Almond Meal/Flour is simply raw blanched whole almonds that have been ground into a fine powder. Use almond meal in cakes, cookies, sweet breads, and a host of other desserts. Store in your freezer to extend its shelf life. Someone posted this tip too...Bob's Red Mill is a reliable and inexpensive source for gluten-free baking products. And yes, almond flour makes delicious, rich, nutty baked goods. But did you know you can also use it in place of bread crumbs? Bread chicken or fish with it, stuff mushrooms with it, there is no end to its versatility. There's also a list of recipes on Redmill's site.
Could you tell me what Agave and Lucama? thank you.
sounds like wonderful cookies and a great pie crust or a dessert crust... YUM YUM
You could lower the GI impact on these by using Agave or Lucama and keeping the sweetness. I made something like this for my wife and used Agave and all purpose gluten free flour.
This also translates nice to a great pie crust by simply freezing the crust in the form ahead of time.
These sound good!
I love how you just "come up with things"! I only wish I were that creative!
well... they are small. 🙂
4 cookies for only 3 points! what! That is great. Great job roni!! i wish i was your neighbor lol.