Homemade almond milk and almond butter enrich this nutrient-dense breakfast treat.
Ingredients
7 OZ / 200 G raw almonds
0.5 EA vanilla bean pod
2 OZ / 60 G chia seeds
4 TBSP almond butter
2 TBSP maple syrup or honey
1 EA sweet apple (such as Honeycrisp or Pink Lady)
2 OZ / 55 G sliced almonds
35.5 OZ / 1000 ML water
Directions
Place a medium bowl on top of mixing bowl. Weigh almonds into it. Cover almonds with 1L (35.5oz) of water and let soak for 12 hours.
Drain almonds, then add to the mixing bowl along with fresh water. Blend almonds for 1 minute / speed 10.
Line a fine-mesh sieve with 4 layers of cheesecloth and set the sieve over a medium bowl. Pour the almond mixture through the sieve, pressing on the solids with the spatula to extract as much liquid as possible. Refrigerate until needed.
Cut the vanilla pod lengthwise in half and scoop out the seeds with the tip of a spoon. Add vanilla seeds and pod, chia seeds, almond milk, almond butter, and maple syrup or honey to the mixing bowl. Mix well for 30 seconds / speed 1. Transfer to another bowl, cover, and refrigerate overnight.
Wash, core, and dice apple and set aside. Add sliced almonds to the mixing bowl. Toast almonds, until golden brown for 6 minutes / speed 1.
Remove the vanilla pod from the pudding. Divide pudding among small bowls. Sprinkle the diced apple and almonds over the pudding and serve. Enjoy your meal!
