WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Saturday, May 11, 2013

Chickpea Milk..



Knowing our passion for anything chickpea, it was only a matter of time before I "had" to make chickpea milk.

One positive/negative - very low fat. Which means when I make yogurt with it(and you know I will!) I am going to have to decide whether to add some coconut cream to help create a better product.

Here's what I did:

Soak your chickpea's overnight.

Cook your chickpea's(90 minutes in my electric pressure cooker)

Strain and rinse.(they should be mushy)

Place in Ninja(or other high speed blender) and add a few cups of clean water.

You want a thin paste so add water till you get an almost cream like thickness.


Pour into pot and cook for about 15 minutes. IT may thicken a touch, but just add a bit of water to keep it a "milk like thickness"(I found it much thinner after straining)

(Not sure why all the "recipes" online recommend cooking it "twice". But, since they consistently made the recommendation I did as well)

Strain- chill.


That easy. Gobs and gobs more nutritious then rice, though I recommend adding rice milk- here's why: via the US Dried Bean Council:

Improve the nutritional quality of a meal containing beans by consuming them with cereal grains. Beans are a rich source of lysine (an amino acid), which is low in cereal grains. On the other hand, cereal grains are high in methionine and other important amino acids (building blocks that make up a complete protein). Together, beans and grains, or grain-based foods such as rice, tortillas and pasta, complement each other to provide a complete protein.

Alternatively, dust of that soy milk maker you put away when you realized that GM Soy was horrific for you- it will make chickpea milk too!

I could not resist and have my first batch of "chickpea yogurt culturing" will let ya know how that works, more importantly, how that "tastes!".

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