Leilani's Almond Milk
1 cup almonds (soaked overnight and rinsed well)
4 cups water
Blend up until smooth and strain through a nut bag (or strong fine mesh material)
Catherine Nel tell me she likes the fibre in it, so she doesn't strain it. Both ways are deliciously light and creamy.
3 egg whites
3/4 caster sugar
1 cup plain flour
1 cup almonds (not blanched)
Spray a bar tin, 8cm x 24cm.
Beat egg whites until peaks form.
Slowly add sugar, beating well in between each addition.
Continue to beat until hard peaks form then fold in flour and almonds.
Pop mixture into tin and cook for 30 mins, it should resemble a cake.
Cool for 15 mins in the tin. Wrap in foil and refrigerate for 2 hours.
Unwrap and cut into fine 2mm slices with an electric knife or a sharp knife.
Spray a large tray and place the slices onto tray and bake at 100 degrees until bread is golden and crisp.