By Melissa King

Your all-in-one consultant to creating creamy milks, velvety butters, and fulfilling treats from almonds, cashews, hazelnuts, and more!

DIY Nut Milks, Nut Butters & extra brings nut strength to the folks with greater than 50 recipes for do-it-yourself nut milks and butters—along with scrumptious, whole-food snacks and cakes that positioned them to exploit. within you'll even locate tasty principles for utilizing the leftover nut pulp! You'll notice every type of sweets within, including:
* Strawberry Brazil Nut Milk
* wealthy and Creamy Pistachio Butter
* Chocolate Hazelnut Spread
* Almond Butter and Jelly Muffins
* Peanut Butter Cup Granola
* Salted Honey Cashew Truffles
* Tropical Protein Smoothie
* Chocolate Peanut Butter chew Ice Cream

These decadent but basic recipes use easy parts which are probably already on your pantry. Even better—every dish is gluten-free and vegan, and so much are grain-free, too. jam-packed with clever suggestion, necessary tips, and awesome recipes, this can be your final advisor to do-it-yourself nut milks, nut butters, and past.

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Extra info for DIY Nut Milks, Nut Butters, and More: From Almonds to Walnuts

Example text

I find that whole-wheat roti is often dry, but this flax seed adaptation has that extra nutty flavor and maintains a nice moist finish. • 3 cups all-purpose flour • ½ cup ground flax seed • ½ teaspoon salt • ½ teaspoon cayenne pepper • 1 tablespoon nigella seeds • 1¼ cups warm water Mix all the dry ingredients in a bowl, then add the water and form the dough. Turn onto a floured work surface and knead hard for about 5 minutes. The dough should now be somewhat elastic. Place a large frying pan over high heat.

Nicky Garratt | Mango and Mint White Nut Sauce Type: Indian Speed: Very fast Notes: Using the base sauce technique, this sauce adds a heavy, rich taste and texture to the following dishes: Bananas in Nut Sauce (page 93), Fennel in Nut Sauce (page 102), Mushrooms in Nut Sauce (page 111), and Leftover Vegetable Korma (page 226). • 3 tablespoons desiccated coconut • 1 tablespoon coriander seeds • 2 tablespoons white poppy seeds • ½ cup cashews • ¼ cup blanched almonds • 1 cup plus ¼ cup water Dry roast the coconut and coriander seeds on low heat in a frying pan until no white remains on the coconut and it is an even, light cinnamon color.

2 pounds trimmed bitter melons • 3 teaspoons salt • ¼ cup oil • 1 tablespoon black wild cumin seeds • 1 teaspoon turmeric • 1 tablespoon finely chopped ginger • 2 green chile peppers, very finely chopped • 3 large onions, chopped mediumfine • 1 teaspoon mango powder • ½ cup water Wash the bitter melons and trim the tips. Cut them through lengthwise, then scrape out the white (sometimes pinkish-red on larger melons) cavity pulp and seeds. Cut the prepared melons crosswise into ½-inch strips. Place them in a dry bowl and toss with salt.

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