Making your own nut and seed milks is great, but what do you do with that leftover pulp? I've had a play around and come up with a couple of great recipes using leftover nut and seed pulp. This works with any pulp, just as long as the seeds had the husks removed before hand (eg in hemp). If you made your milk keeping seeds on (I often do with hemp milk as shell on hemp is cheaper) then I'm afraid the pulp is only good for the compost heap, but at least it gets back into the garden!
This morning I made nut pulp pancakes. It took about 2 mins to make the batter, at the very most, going at a chilled pace. Then as they were doing their thing in the pan, I was able to get on with other things like making their lunches, much the same way as you would while toast was grilling.
However, it was only that easy and quick because I have become an 'intuitive' cook. I learnt to recognise that if the batter looks a certain way, then I can be pretty sure it'll cook up into a lovely fluffy consistency no matter what. This is a skill that everyone can develop!
What do I mean by intuitive cooking? To sum it up, its cooking without recipes, without boundaries and limits on your creativeness. It is learning to recognise which flavours mix with others, how to recognise textures of foods by sight so you don't need to be so precise about amounts - which actually, in the long run helps you cook quicker so is a gem of a skill to acquire!
This is a subject I am really into but haven't used much on my blog for the reason that I really like to be able to post tried and tested recipes on here that means you guys don't have to waste time experimenting in the kitchen if you're busy. But...On the other hand, intuitive cooking is so much more fun and empowers people to feel more relaxed about cooking. Cooking shouldn't just be about sticking to recipes, it should also be a way to let your creative genius flow!
So lets start with intuitive pancakes!
Here are the tips you'll need to be able to make the best ever pancakes :)
1) Always add the dry ingredients first. I chucked in a pile of flour (a cup full ish) and the pulp from my left over nut milk first, then I added a pinch of salt and a pinch of bicarb.
2) Then comes the flax eggs.the more you use the more 'spongy' it will be! One tablespoon of ground flax to 3 of water is about right, leave to thicken before using.
3) Next add your liquid. I used the almond milk from which my pulp originated but, it could be any non-dairy milk or even water. Add a little at a time, while stirring together until the consistency of the batter is like that of a cake mix. Firm enough to stay as 'dollops' in the pan, not so runny that it spreads all over the pan... it really is that simple! If you make it too runny, add more flour. Too firm, add a little more liquid just a splash at a time.
4) Make sure the pan gets really hot to save those first batch pancake disasters! Before I learnt this tip, my first pancakes always failed, it took me years to figure out it was just because the pan wasn't hot enough...
5) Add a little coconut oil to coat the pan, and then dollop the mixture away!
6) They're ready to flip when little air bubbles start showing on the top.
Go experiment, its SO much more fun that measuring all those ingredients out, and quicker too!
For anybody really wanting a recipe for these exact pancakes (as they are pretty yummy), I'll do a rough guesstimate now, and next time I make them I'll put the exact recipe up for you :)
Pulp protein power pancakes!
We had these for breakfast this morning and they were delicious. Fia ate 5- no kidding! Again as I only had a limited amount of time to whip these up this morning, I did not measure any amounts so this really is a guesstimate!
1 cup of kamut or spelt flour
1 cup of nut or seed pulp (nut works best, especially almond) or milk of choice
2 flax eggs
1/4 tsp alcohol and sugar free vanilla extract
1/2 cup of milk of your choice or water
pinch of sea salt
pinch of bicarbonate of soda
Heat up a pan on a medium temp while you prepare the batter.
In a large bowl, add all the dry ingredients. Make a well in the middle and add the eggs. Stir to incorporate lightly, and add a little of the milk, a splash at a time until you get a cake batter mixture. It should run off the spoon, but very slowly, in 'dollops'.
Add a tsp of coconut oil to the pan and swirl to coat the pan. Pour dollops of the batter in, I use a quarter cup measurement of matter for each pancake, it makes for lovely drop scone sized pancakes and cooks through perfectly.
Flip when little bubbles appear and cook for a further 30seconds to a minute until golden brown.
Serve with honey.
Handy recipe 2- make humous with that pulp....
Mix together the left over pulp from making nut 'milk' (around a cup full), a couple of tablespoons of tahini (pref raw), 2tbsp lemon juice (or to taste), olive oil, enough to loosen the consistency, a pinch of sea salt and a small clove of garlic crushed to a paste. Finish with a drizzle of olive oil and a sprinkling of sesame seeds and there you have a raw and lovely humous. I'll make it again soon and pop the measured and complete amounts up for you guys :)
Enjoy your creativity!
Veganized April 2016