You can keep it in a glass jar in the fridge for up to a week. Place it on a baking tray and bake slowly at 150✬ for about 15-20 minutes.Īfter this time it must be brown and crispy. Mix all the ingredients till forms a nice mixture.
2 tablespoon of virgin coconut oil (or butter if you are not vegan). 2 tablespoon of maple syrup or raw coconut sugar. 1 cup of almond pulp (dried in the oven at 150✬ for about 20 minutes, if yu don´t, the. Place frozen berries into a pan and simmer slowly till warmed (about 30 minutes)Īdd the sweetener (you can add more sweet if your kids like it)Īdd the lemon juice (this helps keeping it longer in the fridge). 1-2 tablespoon of lemon juice (optional ). 3 tablespoon of maple syrup / honey / agave. 4 cups of frozen berries that you choice. You have to options: consume it inmediately or keep it in the fridge for about 3 days. You can add more milk if you like a runnier mixture. You´ll get like a gel texture grainy pudding with chía seeds. Add the almond milk and stir until all the chia seeds are well mixed with the milk (don´t get clumps of chía seeds). 
Take 3 minutes beating to obtain more creamy milk.
It is an aportation of our Malasian distributor Maizan Ahern, a really nice cooker from
Almond milk cookie run free#
It´s gluten free, sugar free, dairy free recipe, very high in protein, but not syrup free…ĭon´t forget than the berries are packed with antioxidants ! This recipe is made using homemade almond milk and the pulp of this vegan milk.
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