Being a frequent baker, it is important to me that I use only the finest ingredients that I can find in the market but the truth is, premium baking ingredients are not only expensive; they are hard to find as well.
When Nehal Patel from Foodsterr dropped us an email a few months back, boy were we so glad because in the midst of our busy schedules, we really had no time to go shop around for ingredients and Foodsterr came at the right time to answer to our baking needs.
Not only that, Foodsterr also has a whole range of other products that really intrigued me because recently, I have been trying to lose some weight and I honestly enjoy having my daily cup of coffee with full cream milk but I have since decided to substitute dairy milk with almond milk instead. Now, those of us who frequent the supermarket would know that the almond milk that is being sold in cartons are completely devoid of nutrients and I would very much prefer to make my own almond milk; which is really easy, but the most difficult part about making my own almond milk was to find whole almonds that are wallet-friendly.
So, here comes Foodsterr to the rescue!
For 500 grams of Natural Almonds from the USA, it cost SGD$18.90 and it is really more affordable when compared to buying almonds from a Brick and Mortar shop.
We are really pleased to announce that we have just signed a new partnership with Foodsterr, an online specialty foods marketplace (nuts, dried fruits, seeds, superfoods, flour and etc.) sourced from around the globe for wholesale and retail.
We’re pleased to share that Foodsterr is offering all our readers 10% off the total bill with the coupon code WINSOME. (key in the coupon code in your order)
*A minimum order of SGD$30 is required.
In case you’re wondering how you too can make almond milk; here’s a recipe that I follow which will yield about 470ml of almond milk
Ingredients
140 grams of raw almonds, preferably organic
470 ml of water, plus some more water set aside for soaking the raw almonds
Sweeteners like honey, sugar, agave syrup, or maple syrup, to taste, (optional)
Equipment
Bowls
Strainer
Electronic Scale
Blender
Fine-Mesh Nut Bag or Coffee Sock
http://content.jwplatform.com/players/RAKaWuIG-aNAuOUtR.js
Instructions
Soak the almonds overnight or up to 2 days.
Place the almonds in a bowl and cover with about an inch of water. They will plump as they absorb water. Let stand on the counter, covered with a cloth, overnight, or refrigerate for up to 2 days. The longer the almonds soak, the creamier the almond milk.
Drain and rinse the almonds.
Drain the almonds from their soaking water and rinse them thoroughly under cool running water. At this point, the almonds should feel a little squishy if you pinch them. It’s best to discard the soaking water because it contains phytic acid, which inhibits the body’s ability to absorb nutrients (you can also use the water to water the plants if you don’t want to discard it).
Combine the almonds and water in a blender.
Place the almonds in the blender and cover with 470ml of water.
Blend at the highest speed for 2 minutes.
Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque.
Strain the almonds.
Line the strainer with either the opened nut bag or coffee sock, and place over a measuring cup.
Pour the almond mixture into the strainer.
Press all the almond milk from the almond meal. Gather the nut bag or coffee sock around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 470ml of almond milk.
Sweeten to taste.
Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
Refrigerate almond milk.
Store the almond milk in sealed containers in the fridge for up to two days.
Additional Information:
The leftover almond meal can be added to oatmeal, smoothies, and muffins as it is. You can also spread it out onto a baking sheet and bake it for 2 to 3 hours in an oven until it is completely dry. Dry almond meal can be kept frozen for several months and used in baked goods such as macarons.
