question re fine flour left over when making nut milk

[Guest guest]

Hi,

I have just had my first SCD major cooking failure! I tried to use the

very fine flour left over after making almond milk, which I had frozen

each time I made the milk, to make some muffins. It is too hard to

describe the disaster that eventuated & needless to say

these " muffins " are totally inedible! :oP So I was wondering if anyone

has any ideas or tips on using this flour, is it possible to dry it

out, or do you need less etc because it is so compacted when frozen?

Any help/recipes would be greatly appreciated to avoid wasted time

effort and ingredients. Although they have been useful for a good

laugh! I think I'll take a photo and look at it each time I need a

laugh!

Thanks!

Nonni - SCD 1 week, Mum to ASD SCD 2 months & Finn 15 months

mostly SCD

[Guest guest]

Hi Nonni,

The leftover flour from making nut milk should be thrown out. Elaine was very

adament about this because once the nutrients are collected in the nut milk the

leftover flour is almost pure cellulose which is too concentrated for a damaged

gut. They are also nutrionally deficient - all the good stuff is in the nut

milk.

To avoid wastage after the first straining of the nut milk is finished, I add a

second batch of water, simmer, reblend and strain. The second milk is thinner

than the first batch, but is still good for drinking (if able) or can be

simmered until thicker.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of Em and Dan

<<I have just had my first SCD major cooking failure! I tried to use the

very fine flour left over after making almond milk, which I had frozen

each time I made the milk, to make some muffins. It is too hard to

describe the disaster that eventuated & needless to say

these " muffins " are totally inedible! :oP So I was wondering if anyone

has any ideas or tips on using this flour, is it possible to dry it

out, or do you need less etc because it is so compacted when frozen?

Any help/recipes would be greatly appreciated to avoid wasted time

effort and ingredients. Although they have been useful for a good

laugh! I think I'll take a photo and look at it each time I need a

laugh!

Thanks!

Nonni - SCD 1 week, Mum to ASD SCD 2 months & Finn 15 months

mostly SCD>>

[Guest guest]

Hi Sheila,

thank you for that info. I have been using the nut milk recipe from the

pecanbread website. This is where it says to freeze and use the flour for

baking. What you have written sounds a bit different to the way this recipe

suggests. Would you mind possibly letting me know how you do it - I want to make

it so it is the best nutritionally for my son.

Thanks again!

Nonni IBS, SCD 1 week, Mum to ASD, SCD 2 months & Finn NT mostly SCD.

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[Guest guest]

Hi Nonni,

<<thank you for that info. I have been using the nut milk recipe from

the pecanbread website. This is where it says to freeze and use the

flour for baking. What you have written sounds a bit different to the

way this recipe suggests. Would you mind possibly letting me know how

you do it - I want to make it so it is the best nutritionally for my

son. >>

Thank you for pointing out the error, it was corrected in other

recipes but that one was missed.

To make coconut milk I take legal coconut (preground) add water (1:1)

and simmer gently for 5-10 minutes. I allow it to cool enough to

handle it (and not blow the lid off the blender jar) Blend for 2-3

minutes on high. Then strain the nut milk through clean tea towel or

cheesecloth (layered). I lay the cloth in a strainer placed in a

bowl. If time permits I take the strained nuts add more water and

repeat the steps over again. The second straining will be thinner.

The steps are similar for various types of nuts.

Sheila, SCD Feb. 2001, UC 23yrs, PCOD 22yrs

mom of Em and Dan