How-To: Homemade Almond Flour from Almond Pulp

I started making my own Homemade Almond Milk a while back and I'm loving it so far. I love the real almond taste it has and that I can control the sweetness and ingredients that go into it. 

But in order to get the most bang for my buck I've been researching different ways to use the leftover almond pulp that comes from making almond milk. After my first batch of almond milk I made Almond Pulp Freezer Fudge that turned out great. It's super healthy and quickly satisfies my sweet tooth. I've also been working on a almond pulp cracker recipe, but have yet to have success. 

This last time I made almond milk I wanted to see if I could turn the almond pulp into flour for another baking experiment I was trying out. I've been trying to use more wholesome flours when possible. I did a little research and found that it's really easy to do! Also, if you make your almond milk at home, you can always save up a lot of almond pulp and then make one large batch of almond flour.

Almond Flour from Almond Pulp

Ingredients:

• Almond pulp 
• Welp, that's it!

Directions:

1. Preheat your oven to it's lowest setting. My goes to 150, but if yours goes lower that's even better!
2. Spread out your almond pulp on a baking tray to as thin as you can get it.
3. Place the tray in the oven and let the pulp dehydrate for 4-8 hours. The length you keep it in the oven depends on the temperature of your oven. It will be done when all the moisture is baked out and it's dry and crumbly.
4. Once dehydrated, place the dried out pulp into food processor and process until it becomes a fine flour.
5. You can bake with it right away or store it in your freezer for a long shelf life.

Notes: The pulp from one cup of almonds makes about 1/2 cup of flour

Almond pulp leftover from making homemade almond milk.

The almond pulp after it's been dehydrated.

Almond flour!

Eat Consciously,

Faith

How-To: Coconut Milk Whipped Cream

"How can you have dairy-free whipped cream?!" 

My brother asked me this when I told him I was making vegan Strawberry Shortcake with whipped cream for Mother's day last week. I've been wanting to experiment with something new and for some reason Strawberry Shortcake had been on my mind as a recipe I wanted to "veganize."  And since you can't have Strawberry Shortcake without whipped cream, I knew it was finally time to tackle the foreign Coconut Milk Whipped Cream. 

Ever since I went vegan almost a year ago and started researching dairy-free recipes and substitutes I've seen lots of blog posts and recipes on Coconut Milk Whipped Cream. It looked easy enough to make, but I always wondered if it would have an overt coconut flavor and even more so I wondered if my non-vegans friends and family would approve. 

While I often get nervous cooking new things for people, I figured my family was a safe crowd to have act as my taste testers. And I'm so glad I did, because this whipped cream is delicious and my whole family approved. 

It's so nice to know that I can spruce up a dessert by simply whipping up this creamy deliciousness. It really is so easy to make and doesn't have an overpowering coconut flavor. It's thick and subtly sweet and can dolloped on just about any thing you like. Well, maybe not anything. But I won't judge. 

Coconut Milk Whipped Cream

(Makes about 8 servings)

Ingredients:

• 2 cans full fat coconut milk (Thai Kitchen is awesome for this)
• 2 teaspoons vanilla
• 2-3 tablespoons sweetener such as agave, maple syrup or powdered sugar

Directions:

1. The day before you need your whipped cream, place the cans of coconut milk in the refrigerator. This will allow the coconut water and cream to separate and for the cream to harden.
2. Without shaking them too much, remove the coconut milk cans from the fridge and open them with a can opener. Use a spoon to scoop the hardened coconut cream from the top of the can into a large bowl or your stand mixer.
3. With a hand mixer or your stand mixer fitted with the whisk attachment, whisk the hard cream until it begins to soften and stiff peaks form. This will take about 4-5 minutes.
4. Add in the vanilla and 3 tablespoons of sweetener and mix thoroughly to combine. 
5. Taste for sweetness and add more sweetener if desired. 
6. Dollop and enjoy!

Let the cans of coconut milk chill overnight in the fridge to allow the cream to harden.

Look at how thick that cream is!

Scoop the hardened cream out of the can and place it in your mixing bowl.

Whisk for about 5 minutes until smooth and stiff peaks begin to form.

Add in the vanilla and sweetener and mix again until combined.

Serve it right away or store it in an airtight container for a few days.

Eat Consciously,

Faith

How-To: Growing Oat Bran Bowl. You'll be full for hours!

I'm usually an oatmeal girl for breakfast, but this past week I discovered a trick that turns 1/3 cup of oat bran into a massive bowl of deliciousness. I'm currently at my parents house in Virginia and they live close to a Trader Joe's. I must really like Trader Joe's because I somehow ended up going the first three days in a row we were here.

The second day I was there, I was buying my groceries and in true, friendly Trader Joe's fashion, the cashier struck up a conversation with me and asked me if I had ever eaten oat bran. She then went on to tell me that if I added double the liquid that is recommended on the packaging, my oat bran will keep growing and growing and will become an amazing, stick-to-your-bones bowl of oats. Of course I had to try it first thing when I got home. Sure enough 1/3 cup of this stuff makes a huge bowl! So if you're looking for a breakfast that will keep you full for hours, try this out!

I figured I'd share the recipe with you considering it's what I ate this Wednesday morning.

For breakfast this morning I made my oat bran with chia seeds, mixed in some cinnamon and topped it with almond butter. Delicious!

Growing Oat Bran Bowl

Ingredients:

• 1/3 cup oat bran
• 2 cups water (or liquid of choice)
• Optional add-ins: chia seeds, whipped banana, flax seed, etc.
• Optional toppings: Cinnamon, nut butter, granola, etc.

Directions:

1. In a medium-sized sauce pan over medium-high heat, stir together the 1/3 cup oat bran and 2 cups water.
2. Let the oat bran cook while stirring often until the mixture starts to thicken. When you first start cooking the oat bran you probably won't be able to see it because of the large amount of water, but as it thickens the oat bran will begin bubbling to the top.
3. Reduce the heat to medium once the oat bran starts to thicken and add in your mix-ins if using. 
4. Continue to stir frequently until all the water is absorbed and you have a large pot of oat bran.
5. Pour into a bowl, stir in some cinnamon and top with your favorite toppings!

Step-by step pictures:

Start with 1/3 cup of oat bran.

Combine 1/3 cup oat bran with 2 cups liquid in a medium-sized sauce pan.

Heat the oat bran over medium-high heat while stirring occasionally.

Once the oat bran begins to thicken, add in your mix-ins and reduce the heat to medium.

Keep stirring until the water is all absorbed.

Pour your oat bran into a bowl and top with your favorite toppings!

What breakfast keeps you full the longest?

Check out Jenn's Blog Peas and Crayons for other recipe ideas!

Eat Consciously,

Faith

Perfect Iced Coffee!

 

Coffee. What a wonderful thing. 

When I think of coffee so many good memories come to mind. I think of reading a good book or having a deep conversation with a friend at a coffee shop. I think of being overseas and getting to enjoy a Starbucks Via packet early in the morning before starting work.  I think of a Saturday morning with no plans and time to rest and relax.

Unfortunately, coffee also brings to mind a season over a year ago when my heart suddenly decided to react negatively to any type of caffeine. Heart palpitations that led to panic attacks were no fun. Thankfully I realized that caffeine was the cause and I no longer lay awake at night wondering why my heart is racing.

I'm so thankful that decaf coffee is actually a "thing" so that I can still enjoy a delicious cup a joe.

Speaking of which, this recipe for iced coffee is spot on. I've tried a few different ratios and this one takes the cake. In the past I've tried brewing a pot of coffee and chilling it in the fridge and it just never tasted rich enough. Then I got introduced to Americanos (espresso diluted with hot water) and now I'm hooked. Americanos have such bold flavor while still allowing you to drink more than a small shot of espresso. So why not try out the same theory with iced coffee?

Basically this recipe is for a coffee concentrate which you add cold water too. It's just like making an Americano, but cold.  If Americanos are your coffee drink of choice, you have to try this out!

Iced Coffee Concentrate

(Makes 4 servings)

Ingredients:

• 1 cup coffee grounds (choose your favorite brand!)
• 4 cups cold water

Directions:

1. Pour the coffee grounds into a pitcher and then pour the 4 cups of cold water on top.
2. Stir well and place in the fridge overnight.
3. After the coffee has sat overnight, stir the mixture one more time and then pour through your coffee maker with a filter in place, or strain through layers of cheese cloth over a new container.
4. Use equal parts coffee concentrate and water for the perfect cup of iced coffee (or adjust to your own strength preferences.)
5. Enjoy!!

 

Mix 1 cup of coffee grounds with 4 cups of water. Stir and let sit overnight in the fridge. 

Strain through a coffee filter or cheese cloth. 

 

Use equal parts coffee concentrate and water to make the perfect cup of iced coffee!

Eat Consciously,

Faith

How To Make Traditional Indian Flatbread: Chapati!

The first time I had Chapati, also known as Roti (which means bread), was two years ago during a 6-week work trip to India. It was served at almost every meal and it quickly became the food I looked forward to most at meal times. At times my coworkers and I were served some suspicious foods, but Chapati was the one thing I could count on to be familiar and delicious.

After getting back from India, I missed eating Chapati so much that I quickly found an Indian market close by and bought some from their freezer section. It was good, but not as good as the fresh, warm Chapati that was served to us in India. Yet, I just kept buying it from the store and never once thought about learning how to make it myself.

Fast forward a few months. 

One of Brett and my friends and neighbor ended up getting a roommate named Abby who grew up in Kenya. Abby's energetic and friendly personality made it easy for us all to become good friends quickly. One night a group of us got together to hangout and Abby cooked us all some traditional Kenyan food. It just so happened that one of the side dishes she made was Chapati! At the time I didn't know that versions of Chapati are also found in Kenya, Tanzania and Uganda, so I was surprised and so excited to see that she knew how to make it. 

Oh. My. Goodness. It was delicious. In fact, it was so good that we asked to take some of the leftovers home with us for lunch the next day. Of course, I also asked if she could teach me how to make it and a few weeks later she did! 

So now, thanks to Abby, I can share the recipe and process for making authentic Chapati with you! In fact,  I just made Chapati using this recipe for some of my friends from Bangladesh last night and they all said it was just like the real deal and tasted great.

However, I will warn you that in order to make authentic Chapati you can't have a phobia of oil. You'll be brushing oil on these bad boys a number of different times...and it's gonna be delicious! Of course, if you want to lighten up this recipe you can skip steps 4-7 and use more cooking spray, but just know that they won't turn out as soft and pliable. 

Oh, and on a side note, when Brett traveled to India, most people called him Roti because when he introduced himself as "Brett" people thought he said "Bread". Get it? Brett. Bread. Roti...

Chapati

(Serves 8)

Ingredients:

• 2 cups flour (all-purpose, whole wheat or a mix)
• Pinch of salt
• 1 cup warm water
• Oil (non-flavored oil is best)

Directions:

(To see the directions without pictures go to the bottom of this post.)

1. Make the dough. In a large bowl, whisk together the flour and salt. Pour in the water and stir until dough forms.

2. Infuse with oil. Poke holes in the dough and pour a little oil in the holes. Cover the dough with a towel and let it rest in a warm spot for 30 minutes to 2 hours.

3. Knead and divid: After the dough has sat for an hour or so, knead it for a minute or two in the bowl to incorporate the oil into the dough. Then divide the dough into 8 equal sections.

4. Roll out the dough. Take a section of dough and roll it out on a lightly floured surface. You will probably have to flip it over a few times. Make sure it doesn't get stuck to your rolling surface.

5. Coat with Oil and Roll. After you've rolled the dough into a thin, large circle, cut a slit in the dough from the center to the edge.

Using a pastry brush, brush a little oil all over the surface of the dough.

Then using your hands, start from one edge of the slit and roll the dough up into a cone.

Take the last corner of the dough and push it into the center of the cone to seal the dough.

6. Repeat for all sections. Repeat steps 4 and 5 for the remaining sections of dough until you have 8 little "flowers". 

7. Rest 30 minutes.  Place the "flowers" on parchment paper and try not to let them touch or they may stick together. Cover the dough with a towel and let them rest for another 30 minutes.

8. Prepare to cook the Chapati. Start by preparing your cooking station. Preheat a large skillet to medium heat. Have a small bowl of oil and a pastry brush nearby as well as cooking spray and a plate with aluminum foil and a towel.

Roll out the dough one section at a time on a lightly floured surface. Again, be sure to flip the dough over as you roll it out so that it doesn't stick to your rolling surface. Add more flour if necessary. Roll the dough as thinly as possible.

9. Cook the Chapati. Spray your heated skillet with cooking spray. Place the rolled out dough onto the skillet and turn it a little with your hand so that it doesn't stick. Quickly brush the top surface of the dough with oil.

After you've brushed the top surface, flip the dough over and brush the top surface of the dough again with oil. Soon bubbles will begin to form in the dough. Let the dough cook for about 30 seconds while you use a fork to move it around and keep it from sticking.

After about 30 seconds, or once you see some brown spots on the underneath part, flip the chapati over and let the other side cook for a while until brown spots form.

10. Remove, stack and cover. After you have cooked both sides, carefully take the chapati off the pan (I use a fork) and place it on your prepared plate with aluminum foil.

Fold more aluminum foil over top of the Chapati and cover it with a dish towel. This keeps the Chapati warm and allows the oil to continue moistening the Chapati.

11. Repeat. Repeat steps 9 and 10 until all the sections have been rolled out, cooked and are stacked on top of each other and covered with the aluminum foil and a dish towel. 

12. Enjoy! Serve the Chapati warm or let them cool and store them in a zip-lock bag in the fridge for 4-5 days. To reheat you can wrap them tightly in aluminum foil and place them in an oven preheated to 200 degrees until warm.

Directions:

1. Make the dough. In a large bowl, whisk together the flour and salt. Pour in the water and stir until dough forms.
2. Infuse with oil. Poke holes in the dough and pour a little oil in the holes. Cover the dough with a towel and let it rest in a warm spot for 30 minutes to 2 hours.
3. Knead and divid: After the dough has sat for an hour or so, knead it for a minute or two in the bowl to incorporate the oil into the dough. Then divide the dough into 8 equal sections.
4. Roll out the dough. Take a section of dough and roll it out on a lightly floured surface. You will probably have to flip it over a few times. Make sure it doesn't get stuck to your rolling surface.
5. Coat with Oil and Roll. After you've rolled the dough into a thin, large circle, cut a slit in the dough from the center to the edge. Using a pastry brush, brush a little oil all over the surface of the dough. Then using your hands, start from one edge of the slit and roll the dough up into a cone. Take the last corner of the dough and push it into the center of the cone to seal the dough.
6. Repeat for all sections. Repeat steps 4 and 5 for the remaining sections of dough until you have 8 little "flowers". 
7. Rest 30 minutes.  Place the "flowers" on parchment paper and try not to let them touch or they may stick together. Cover the dough with a towel and let them rest for another 30 minutes.
8. Prepare to cook the Chapati. Start by preparing your cooking station. Preheat a large skillet to medium heat. Have a small bowl of oil and a pastry brush nearby as well as cooking spray and a plate with aluminum foil and a towel. Roll out the dough one section at a time on a lightly floured surface. Again, be sure to flip the dough over as you roll it out so that it doesn't stick to your rolling surface. Add more flour if necessary. Roll the dough as thinly as possible.
9. Cook the Chapati. Spray your heated skillet with cooking spray. Place the rolled out dough onto the skillet and turn it a little with your hand so that it doesn't stick. Quickly brush the top surface of the dough with oil. After you've brushed the top surface, flip the dough over and brush the top surface of the dough again with oil. Soon bubbles will begin to form in the dough. Let the dough cook for about 30 seconds while you use a fork to move it around and keep it from sticking. After about 30 seconds, or once you see some brown spots on the underneath part, flip the chapati over and let the other side cook for a while until brown spots form.
10. Remove, stack and cover. After you have cooked both sides, carefully take the chapati off the pan (I use a fork) and place it on your prepared plate with aluminum foil. Fold more aluminum foil over top of the Chapati and cover it with a dish towel. This keeps the Chapati warm and allows the oil to continue moistening the Chapati.
11. Repeat. Repeat steps 9 and 10 until all the sections have been rolled out, cooked and are stacked on top of each other and covered with the aluminum foil and a dish towel. 
12. Enjoy! Serve the Chapati warm or let them cool and store them in a zip-lock bag in the fridge for 4-5 days. To reheat you can wrap them tightly in aluminum foil and place them in an oven preheated to 200 degrees until warm.

Notes: If you want to decrease the oil in this recipe, skip steps 4-6 and use mostly cooking spray to cook the chapati. Remember that you probably won't get the same results.

Eat Consciously,

Faith