Amy Chaplins Homemade Almond Milk Recipes

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AMY CHAPLIN'S HOMEMADE ALMOND MILK



Amy Chaplin's Homemade Almond Milk image

Provided by Martha Stewart

Categories     Almonds

Yield Makes 2 1/2 cups

Number Of Ingredients 4

1/2 cup whole raw almonds
1/2 teaspoon vanilla extract
Pinch ground cinnamon
Pinch coarse salt

Steps:

  • Place almonds in a small bowl and cover with 2 inches of water. Let soak overnight in refrigerator.
  • Drain almonds and remove skins with a paring knife. Discard skins. Transfer to a blender and add 2 cups water, vanilla, cinnamon, and salt. Blend on high speed for 1 minute.

BLUEBERRY AND CHIA SEED SMOOTHIE



Blueberry and Chia Seed Smoothie image

This simple, nutritious smoothie tastes like summer and is delicious when made with fresh blueberries, but it can also be prepared well into the fall with any frozen berries. Famous for supporting endurance, chia seeds give an omega-3 boost, and also provide fiber and protein to keep sippers satisfied.

Provided by Amy Chaplin

Time 15m

Yield 2 small smoothies

Number Of Ingredients 7

2 tablespoons chia seeds
1 1/2 cups almond milk
1 cup blueberries
1 teaspoon pure vanilla extract
1 heaping tablespoon coconut butter or coconut oil
Pinch cinnamon
Raw honey

Steps:

  • Place the chia seeds in a cup or jar, add 1/2 cup of the almond milk and stir thoroughly to combine. Set the mixture aside for 10 minutes, or refrigerate overnight or up to 4 days.
  • Transfer the mixture to a blender. Add the blueberries, vanilla, coconut butter and cinnamon, and blend until smooth, adding honey to taste.

Nutrition Facts : Calories 228 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 0 milligrams, Sodium 106 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 3 grams, Sugar 23 grams

GLUTEN-FREE, VEGAN CRANBERRY-ALMOND TARTLETS



Gluten-Free, Vegan Cranberry-Almond Tartlets image

These tartlets are the perfect way to please everyone at the table on Thanksgiving. As with most vegan and gluten-free tarts, they're best served the day they're made, but you can press the crusts and freeze them ahead of time to give yourself a head start. The toasted-almond milk for the filling and the cranberry topping can be made up to 3 days in advance. Just bake the crusts and cook the filling the day you're serving the tartlets.

Provided by Amy Chaplin

Categories     dessert

Time 3h5m

Yield Ten 3-inch tartlets

Number Of Ingredients 19

3/4 cup rolled oats (see Cook's Notes)
3/4 cup whole toasted almonds (see Cook's Notes)
1/4 teaspoon sea salt
3/4 cup plus 2 tablespoons oat flour
6 tablespoons brown rice flour
1/4 cup melted extra-virgin coconut oil, plus more for the pans
6 tablespoons maple syrup
2 teaspoons pure vanilla extract
3/4 cup whole toasted almonds
1/3 cup maple syrup
1 tablespoon agar flakes
Pinch sea salt
2 teaspoons arrowroot
1 tablespoon pure vanilla extract
2 cups fresh or frozen cranberries
1/4 cup fresh orange juice
3 tablespoons maple syrup
Pinch cinnamon
1 teaspoon arrowroot

Steps:

  • For the crust: Process the rolled oats, almonds and salt in a food processor until finely ground. Transfer the mixture to a medium bowl, and stir in the oat flour and brown rice flour. Drizzle in the coconut oil, and mix well. Add the maple syrup and vanilla, then stir to combine. (The dough will be quite wet.) Cover the bowl, and set aside for 30 to 60 minutes or until the dough is moist but no longer sticky.
  • Preheat the oven to 350 degrees F. Thoroughly oil ten 3-inch tartlet pans, and press the dough evenly into each, trimming excess dough from the edges. Prick the bottoms with a fork several times, place the tart pans on a baking sheet and bake until golden and fragrant, 20 to 22 minutes. Let cool.
  • For the filling: Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, and place it over a medium pot; set aside. Blend 2 1/2 cups water and the almonds in a blender until smooth. Pour the almond milk through the lined strainer into a pot. Gather the edges of the cloth, and gently squeeze out the milk; discard the dry pulp that remains. Add the maple syrup, agar flakes and salt to the almond milk, and whisk to combine. Bring the mixture to a boil over medium heat, whisking every minute or so. Cover the pot, reduce the heat to low and simmer until all the agar is dissolved, about 15 minutes. Combine the arrowroot with 1 tablespoon water, and slowly drizzle the mixture into the simmering liquid. When the liquid returns to a simmer, remove the pot from the heat and whisk in the vanilla.
  • Carefully remove the crusts from the pans. Pour 1/4 cup of the warm filling into each tart shell. Place the tartlets on a flat tray, set aside until the filling has stopped steaming, then refrigerate for at least 30 minutes or until ready to serve.
  • For the topping: Bring the cranberries, orange juice, maple syrup and cinnamon to a boil in a small pot. Stir the mixture, cover the pot, reduce the heat to low and simmer for until the cranberries are soft, 5 minutes. Dissolve the arrowroot in 2 teaspoons water, and slowly drizzle the arrowroot mixture into the cranberry mixture. Remove the pan from the heat once the mixture has returned to a simmer. Let cool. Top each tartlet with a spoonful of the cranberry mixture, and serve.

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