(that’s what i had for breakfast – ingredients below)
i finally got around to playing with sprouted almonds. i’ve been curious to see how i could integrate them into these raw creamcake recipes. they’re such good energy, and easier on my belly than cashews. i soaked about five cups of raw almonds for a day, changing the water three times, and then peeled half of them. peeling’s easy and it gives my restless hands something to do. it took about 20 minutes.
i vitamixed the hell out of the almonds, but i learned that there’s just not much you can do about the almond buttery texture. i do, however, have an idea or two that may help next time. this one’s probably too grainy for most fine dining preferences, but something that’d be adored at a superfood hippy dinner, for sure.
other than texture, the final product is bomb! the mint and milk balanced everything out so well. it’s past noon and all i’ve had this morning is a slice and some tea – and i’m feeling good.
hand-peeled sprouted almonds, coconut, cashews, cacao powder, honey, water, raw milk, pecans, coconut oil, dates, cacao butter, vanilla, stevia, sea salt, cinnamon, peppermint…with raspberry and mint leaves from the yard