Have you ever made almond milk? It is easy and nutritious. This delicious Lemon polenta cake was made after I made a batch of almond milk. I had leftover almond pulp and didn’t want to just get rid of it. I made a cake but you can just as easily make muffins with this mixture. The best way to start is making the milk. Here’s how:
250g organic almonds.
1 Lt water.
Soak almonds overnight in the water. Put in high powered blender. Mix for 4 mins if Thermomix/Vitamix or 6-8 with other blenders. Should be a milky consistency. Using a milk bag or draining cloth to drain out pulp of almond leaving almond milk. I’m using the almond meal here to make the Lemon polenta cake. Put milk in a glass bottle with lid and place in fridge. Should last up to a week. It can also be frozen. Yum!
Lemon Polenta Cake Ingredients
300g almond meal (or leftover pulp from making almond milk)
200g coconut nectar or 100% maple syrup
100g fine polenta grain
200 g coconut oil
juice of 1 lemon
rind of 2 lemons
pinch of cinnamon
1 1/2 teaspoon baking powder
Preheat oven at 180c
Beat eggs and add sweetner and lemon juice and rind. Add the remaining dry ingredients. I do this in the thermomix but a good blender/mixer will help to get a fluffy consistancy. Melt coconut oil by placing it in a bowl. You then half-filling a saucepan with water and bring to a simmer. Place bowl on top of saucepan, making sure it doesn’t touch water. This will help it melt quickly otherwise you could do the same thing in sink with hot water. Once melted add to mix. Put the mixture into a well greased pan – I like to line with baking paper for easy removal. Place in oven for 35-45 min. Check its cooked when it has a golden colour.