Almond Milk Meal Brownies. Two ‘meals’ in one, huh? Milk dem nuts! Vegan Rudeness? There I said it!
This recipe is for my friend Mac who has undertaken a voyage of culinary kindness; choosing to go both gluten-free and vegan. Mac, if you soak the almonds overnight (at least) and give a very good wash and rinse. Then blend in a high-speed whizzer with clean water until very smooth and ‘milky’. Keep blending for a good 5 minutes, scraping down the nut-meal until it’s very, very creamy.
Then squeeze out the nut-meal through a muslin cloth or your own nut-milk bag (yes, I have two!) into a sterilised bottle. Save and fridge straight away.
Reserve the nut-meal, and put back into the blender with a tablespoon of coconut oil, a splash of vanilla essence, a pinch of salt, a tablespoon of cacao powder, a handful of dates/maple syrup/stevia/sweetener of choice. I prefer the dates for texture. Add a pinch of chia seeds and a handful of GF flour (I use Doves Farm). A pinch of GF baking powder. Then whiz just until blended up. Can stir in some walnuts or pecans after if you want added texture. Mixture should be gooey and wet, like a cake batter.
Scrape wet mixture into an coconut-oiled loaf tin or baking tray and bake on a low-ish heat until the top goes crispy and the middle is still wet. Leave to cool in the oven and cut into wedges when almost-cool.
This is a fantastic way of both eating the brownie and having a delish glass of almond milk, too. If you don’t want to make the brownies straight away, then save and freeze the nut-meal each time you do the milk and then make a bigger batch of brownies or cookies.
If you want, do the same brownie recipe but omit the cocoa powder and add in some of that solid coconut that comes in blocks and you get a ‘blondie’ rather than a brownie!