Post #192 Malabar Chestnut Milk, Meal, Filling and Meat Substitute Recipe
Blog Description: Recipe for Malabar Chestnut Milk, Meal, Filling and Meat Substitute, Zone 10 Zone 11 south Florida gardening for food, subtropical, permaculture, forest gardening, sustainable gardening, perennial, edible plants
This method will work with just about any soft nut, such as cashews or walnuts. Harder nuts, like almonds, require 8 to 24 hours soaking time. You may want to rub off peels from walnuts and almonds after soaking and before blending. Leaving them in does not harm anything – peels add fiber and color.
Ingredients
2 cups dry Malabar chestnuts, shelled
4 cups water, divided
Directions
Soak nuts in 2 cups water for at least 4 hours, or up to 8.
Drain and discard soaking water.
Place nuts in a blender. Add another 2 cups of water and liquefy for 2 minutes.
Drain through cheesecloth, reserving the solids.
The liquid is nut milk.
The solids can be used as a coarse meal for baking. Spread them out on a cookie sheet and dry them at the lowest heat in your oven, or use a dehydrator. Once dry, process again in the blender for a finer texture.
To make a sweet filling or topping, add cinnamon, clove, honey and a little lemon juice to taste. Try it on top of breakfast porridge, or as a filling for pastry.
For a meat substitute, add some cumin, olive oil, lemon juice, salt and pepper to taste. This mixture is also good for topping salads.
Have you tried making your own nut milk and/or flour? Let me know how it went!
Mary