I guess you could say I’ve been on a “make from scratch” roll. This blog and my Instagram (@cocoswellness) are certainly good motivators for content! The vegan croissants were a one-off treat, but the almond milk is something that I plan to start doing consistently now that I have all the right tools (why was it so hard to find a cheese cloth in Amsterdam?).
I’ve been loving Koffie ende Koeck‘s vegan croissants lately, but I’m all for not breaking the bank and trying to replicate recipes at home. I used this vegan croissant recipe from The Rose & Bean and was thoroughly impressed! I certainly didn’t have high expectations, given that the last time I made croissants was seven-ish years ago, let alone not even vegan croissants, but I was pleasantly surprised! Since I still have the ingredients on hand for at least 1-2 more batches, I’ll probably be doing so again soon.
Ah, homemade almond milk! I think it’s a love affair. I swear to people – once you taste it, you can never go back to conventional. Although, if I had access to the amazing and clean brands in the US, I might be a convert to that…
After learning about how disruptive gums and emulsifiers can be to our gut (thank you @hollyskeepingitreal!) I knew it would be a much better option to make from scratch. Plus easier on the budget.
I buy my almonds in bulk from Ekoplaza and us around 3/4-1 cups for every 450ml of blended water (depends on how strong you like the taste). Recipe is easy peasy:
- Soak almonds overnight in water. I’ve done as little at seven hours with fine results.
- Rinse. Blend on high for at least 60 seconds with approximately 450ml of water.
- Get creative! I add a dash of maple syrup and sea salt. You could also blend with a date.
- Strain through cheese cloth or thin dish towel.
I got the awesome (pictured) glass carafe at Ikea Netherlands. Only 2 euros!
Let’s see what cooking I get up to next week…