Awesome Almond Cow Recipes

What is the Almond Cow?

The Almond Cow is, in my opinion, is the best appliance that you can have on your counter for several reasons.

1. It takes very little counter space
2. You will use the Almond cow at least a couple of times per week
3. It makes delicious nut and seed milk
4. The family will love the fresh nutritious milk it makes
5. It takes 30 seconds to cycle a fresh batch of milk
6. You can use organic nuts and seeds to make your milk
7. It uses very little energy
8. Just the right size to store under the counter if counter space is an issue

Is There Recipe Resources For The Almond Cow

The beauty of owning an Almond Cow is that it is supported by a great community of people already making almond milk and various other types of drinks with The Almond Cow Machine.  I receive recipe ideas all the time that makes it fun and easy to keep my family filled with new tasty drinks and milk options. For example one of my family members loves soy milk and the rest like almond milk.  The Almond Cow allows me the freedom to easily make my loved ones the options that they love and to keep the fridge stocked.

Recipes

What I love about the Almond Cow is that you can use all the nut, pulp and make beverages, plus on the website you have hundreds of recipes ready to reproduce, easy and fast.  Here is one of my favorite milk recipes because the macadamia nuts are high in vitamin B1, magnesium, manganese and many micro-nutrients. They’re also rich in the same fatty acids found in olive oil! This maple macadamia milk recipe is unique and offers a variety of naturally-occuring vitamins and minerals!

Ingredients

• ½ cup soaked macadamia nuts (I recommend soaking for 3 hours)
• 1 tbsp maple syrup for sweetness
• 1 tsp vanilla extract, if desired but it does make the milk
• Splash of salt, for freshness, if desired, however it makes the milk a little sweeter tasting

Directions

Add all ingredients to filter basket, add water to minimum line in your Almond Cow, and Press the Cow button. Once the green light is solid (after 3 automatic cycles), the Almond Cow is finished.

Here is another favorite that I want to share with you.

The peanuts milk made in the Almond Cow? Sweet and salty taste for two, this Peanut Milk will surely be a favorite in your household. Pair along side PB & J’s or cookies for an extra treat!

Ingredients

• 1 cup roasted, salted peanuts
• 4 dates
• ½ tsp Vanilla extract (optional)

Directions

Add peanuts, dates and vanilla (optional) to the filter basket.

Add water to the minimum line in the base of your Almond Cow. Tap the Cow 2 times and enjoy! By the way we like to heat the peanut milk in the evenings as a treat after dinner or with dinner treats.

Pecan Milk Recipe

Pecan milk is less commonly seen than its almond cousin, however it sure is delicious. With your Almond Cow, you can make it at home and revel its nutty, creamy flavor any day of the week.  I can’t tell you how many times I had gone to the store looking for a carton of milk, only to find out that they were out of stock or no longer carrying my favorite milk. It’s no longer a problem for us, because I buy organic pecans, almonds, macadamias and more to keep in stock in my pantry.

Ingredients

• 1 cup unsoaked pecans

• 5 cups water

• ¼ teaspoon sea salt (optional)

• ¼ teaspoon vanilla extract (optional)

• 1 tablespoon maple syrup or sweetener of choice (optional)

Directions

Place the unsoaked pecans, maple syrup, salt, and vanilla in the filter basket. Attach the filter basket to the top. Fill the base up to the min line (5 cups) with water. Attach the top and press the cow start button. Remove the top of the machine and set it in the collector cup. Pour the milk into a container and enjoy!

Gingerbread Cookies

The most popular Christmas cookie re-created into an Almond Cow version! These gingerbread cookies are slightly crisp on the outside, chewy in the center, and made with pecan pulp. Enjoy!

Servings: Makes 12 medium-sized cookies

Time: 10 minutes active time, 1 hour waiting time, 10-15 minutes baking time

Ingredients

• 1/2 cup vegan butter
• 1/4 cup applesauce
• 1/2 cup coconut sugar
• 1/4 cup molasses
• 2 Tbsp arrowroot
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp allspice
• 1/4 tsp nutmeg
• 1/8 tsp clove
• Pinch black pepper
• 2 cups all-purpose gluten-free flour
• 1/4 cup pecan pulp

Directions

Add the vegan butter, applesauce, coconut sugar, and molasses to a mixing bowl, and mix. Add arrowroot, baking soda, salt, cinnamon, ginger, allspice, nutmeg, clove, and black pepper to the mixture, and mix. Add gluten-free flour, and mix again. Add pecan pulp, and mix. Cover with clear wrap, and transfer to the fridge for at least one hour to firm up.

Preheat oven to 350F. When ready, roll out the cookie dough onto a piece of parchment paper. Using a gingerbread man cookie cutter, cut dough into cookies, and transfer onto a cookie sheet.

Bake on 350F until golden brown. This takes approx. 10-15 minutes.

When ready, remove cookies from the oven and allow to cool. Once cooled, decorate however you like! You can use icing, sprinkles, powdered sugar, etc.

Falafel Beet Burger

Oh, I love the homemade gluten-free bagel & plant-based Beet Falafel burger featuring both milk and pulp from the Almond Cow? Loaded with flavor and nutrients, this nutrient-rich combo is sure to be your new favorite plant-based lunch or dinner option!

Ingredients

BAGELS

• 200 grams gluten free oats
• 200 grams sunflower seeds
• 100 grams crushed roasted almonds (or other nuts your choice)
• 80 grams flax meal
• 60 grams pumpkin seeds
• 40 grams chia seeds
• 30 grams psyllium husk
• 2 tbsp fresh thyme
• 2 tsp sea salt
• 45 grams coconut oil (melted)
• 2 ¾ cups of almond milk (or water)

BEET FALAFEL

• 1 can of chickpeas (drained)
• 1 medium sized beet
• 3 garlic cloves (diced)
• 1 medium sized onion (diced)
• 1 tbsp cumin powder
• ¼ tsp cayenne powder
• 1 bunch parsley
• ¼ cup of almond pulp (leftover from homemade almond milk)
• ¼ cup of water
• 1⁄3 cup of oat flour
• Salt, Pepper to taste

DIRECTIONS (BAGELS)

Preheat oven to 400F. In a large bowl combine pumpkin seeds, sunflower seeds, chia seeds, flax meal, oats, psyllium husk, fresh thyme and salt and mix well. Add the wet ingredients and stir until fully combined. Grease a donut pan with coconut oil and scrape the seed mixture into the pan and smooth each top with your fingers.

Bake bagels on the middle rack for about 45-50 minutes until golden brown. Let cool in the pan before serving. Store bagels in the freezer for up to three months. Heat and crisp up in a toaster oven/toaster before serving.

DIRECTIONS (BEET FALAFEL)

Preheat oven to 360F. Wash, peel, dice the beet and cook in a small pot of boiling water for about 30 minutes until soft. Once the beet is done, add in a food processor with all the other ingredients except for the oat flour. Process until just combined to a chunky consistency. Transfer to a bowl, stir in the oat flour and add salt and pepper to taste. Form into falafel patties and sear in a little bit of oil in a medium sized pan over medium heat until crispy and golden brown on each side. Transfer falafels onto a baking sheet and bake in oven for about 30 minutes. Flip falafels after the first 15 minutes to achieve even baking.

I know that this is only the tip of the iceberg, for more recipes and to order your very own fun with the Almond Cow visit us today!