If you read my posts you know I am a huge fan of my food processor. I use it all the time and love it.
I didn’t own a good blender and never really thought I needed one until I met The Boss, Breville’s new super blender. I never knew a blender could do so many awesome things!
Homemade nut and seed butters are a breeze and green smoothies are incredibly smooth, no matter how much kale you shove in there. You can even put all the raw ingredients for a soup in the blender, press the 6 min soup cycle button and waalaa, you have steaming hot soup! One of my favorite things to make is healthier homemade frozen desserts. Lemon sorbet is on the menu for tonight!
I have always wanted to try making my own almond milk. (I know homemade almond milk is old news, but I have yet to try it!) So now that I have the perfect machine to make it in, I gave it a go.
It was incredibly easy, and turned out so rich and creamy! I do not like store bought almond milk. It is full of stabilizers/gums, is watery and, well, gross.
Homemade almond milk is a whole different world! Plus, you can blend it with cocoa, vanilla and a touch of cinnamon and maple syrup for a delicious chocolaty treat.
Once you make your own, you will never go back.
An extra bonus is that after you make the almond milk you are left with almond pulp which you can add to baking, oatmeal, yogurt or — my favorite option — roll it out and bake it into awesome, rustic crackers! Both sweet and savory crackers work well.
I also experimented with making oat milk which was super tasty. I mixed the left over pulp from that with some butter, cinnamon, dried fruit and maple syrup and baked it into a mini breakfast loaf!
All this experimenting in the kitchen has been tons of fun — try it out yourself!
Here is the link to check out the blender on Amazon: Breville BBL910XL Boss Easy to Use Superblender, Silver
makes 1L – recipe adapted from Blending with the Boss
- 2 cups raw almonds
- 4 cups chilled water (plus more for soaking)
- Place almonds in a large glass jar or bowl
- Cover almonds with cold water and soak, covered, for 8 hours or overnight in the fridge
- Drain almonds and rinse
- Place almonds into blender and add 4 cups chilled water
- Blend for 1-2 minutes until smooth
- Strain mixture using a nut milk bag or line a sieve with a large piece of cheese cloth. Squeeze bag/cheese cloth to extract as much liquid as possible
- Store milk in the fridge for up to three days (sweeten or flavour as desired)
Rosemary Almond Pulp Crackers
- 1 cup lightly packed almond pulp (squeezed dry)
- 3 tbsp oil (use favourite cooking oil)
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 3/4 tbsp dried rosemary, crumbled
- a few pinches of fresh ground pepper and crushed red pepper flakes
- rock salt (optional)
- preheat oven to 300 F
- mix all ingredients and form into a dough ball
- place ball on a piece of parchment paper, flatten a bit with your hand and top with another piece of parchment
- roll dough out to about 1/8 – 1/16 inch thick (if they are too thick they stay a little chewy)
- remove the top piece of parchment and sprinkle sparingly with rock salt if using (lightly press into crackers)
- cut crackers into squares, prick each cracker with a fork
- transfer crackers (on parchment) to a baking sheet
- bake for 25-30 min, flip the crackers and bake for another 15-20 min or so until crisp (time may depend on how dry your pulp was, just bake until crisp), if crackers are not browned turn oven up to 350 for a few min to brown crackers (watch carefully!)
- cool on baking sheet and store in air tight container
Note: if edges start to get too dark, move crackers around on the pan to ensure they cook more evenly, if your dough is wet you can add flour until it is the right consistency
Disclosure – The Boss super blender was provided to me by Breville. There was no request made for me to blog about it. All opinions are my own.