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Mandelmelk er et ypperlig alternativ til vanlig melk. Mandelmelken er mild og nøytral på smak, og du kan selv tilsette spennende smaker for variasjon. Melken har mye D, A og E-vitaminer i seg og har bra mengde med kalsium. Det beste av alt er at du lett lager denne selv!
Ingredienser
1dlmandler
ca 5 dråper stevia og/ eller 1/2 ts vaniljepulver
ca 5 dl vann
Instruksjoner
Mandlene legges i vann over natten. Dagen etter skyller du mandlene, og har de sammen med de andre ingrediensene i en blender. Blend alt sammen i en blender i et par minutter på høy hastighet. Sil massen gjennom en saftsil duk eller lignende. Jeg har ikke saftsil, så jeg legger et kjøkkenhåndkle i et dørslag, og siler massen gjennom kjøkkenhåndkleet. Etter at melken har fått rent av seg en stund, presser jeg resterende melk ut av håndkleet.
Melken helles over på flasker og oppbevares i kjøleskap. Holdbarheten er kanskje 5 dager. Den blir klumpete og lukter ikke godt når den er utgått på dato. Hvis det ser ut som om den skiller seg, rister/ rører du bare i melken og den er like fin igjen.
I kjøkkenhåndkleet har du nå en mandelmasse som kalles mandelpulp. Denne mandelpulpen kan du bruke i baking og du erstatter da mandelmel med denne pulpen. Vær oppmerksom på at pulpen jo er mer fuktig enn et mel er, så du må justere mengden med flytende ingredienser.
Du kan også tørke pulpen litt i varmeovnen på lav varme (50 grader over flere timer) før den skal brukes. Jeg fryser ned pulpen til jeg skal bruke den i baking, tar den frem og tørker den i stekeovn før den brukes.
Notater
Hvis jeg skal bruke mandelmelken til chiapudding, liker jeg å bruke litt mindre vann for å gi puddingen mer fylde i smaken. Oppskriften blir da 1 dl mandler og 3 dl vann.