Ingredients •

 ½ Cup nuts (Almonds are great)

• 1¾ Cup filtered water (plus water for soaking)

• ½ tsp Vanilla extract • Very small pinch salt

• 1 tsp maple syrup, honey or sweetener of choice Nut Milk Recipe Makes 1.5 Cups.

Prep time: About 5 minutes plus soaking time


1.        Cover almonds with plenty of filtered water and soak for 8 hours or overnight.

2.        Strain and rinse nuts well.

3.        Put in blender with 1¾ cup filtered water with a pinch of salt. Blend for 2-3 minutes (less for high speed blender)

4.        Place nut milk bag in bowl (or jug) and empty contents of blender into bag.

5.        Gently squeeze and add vanilla and sweetener directly to milk.

6.        Blend again for about half a minute.

7.        Drink or refrigerate. Tastes even better the next day.



This recipe is not in the packaging but the recipe is exactly the same to point 5 then

Add 1 TBS cocoa and 1 TBS honey plus vanilla directly to the milk

6.        Blend again for about half a minute.

7.        Drink or refrigerate. Tastes even better the next day.



This cake can also be made with other nuts such as hazelnuts. The recipe is so easy and is adapted from a recipe by Teresa Cutter, the healthy chef. Note that it has very little sugar in it and yet it is delicious and moist.

Ingredients •

 2½ Cup leftover ground almonds

• ½ Cup cocoa

•1 tsp Vanilla extract

• 2 tsp baking powder

• ½ Cup cold pressed olive oil

·      ½ Cup almond milk

·      ½ Cup honey

·      Optional: ¾ Cup frozen raspberries

Preheat oven to 180C (160 fan-forced)


1.        Combine almond meal, cocoa powder and baking powder in a bowl.

2.        Add eggs, olive oil, vanilla, almond milk and honey. Mix well to form a smooth batter.

3.        Gently mix Raspberries through if adding.

4.        Spoon into a greased 20cm (8 inch) round tin lined with baking paper or greased (with olive oil and dusted with cocoa powder).

5.        Bake for 50-55 minutes or until just cooked through. It is okay if it is a little moist when you remove the cake.



Follow this recipe and you will have an exceptional cake. It makes a 22cm (9 in) round cake and the recipe has been adapted from Planet Cake.

Ingredients •

·      2-3 oranges-scrub the skin

• 8 eggs

• 420 grams caster sugar

• 1 tsp baking powder

·       420 grams of your leftover ground almonds (toasted or raw)

·      Optional: 75 grams poppy seeds


1.        After scrubbing the oranges, leave them wholes and put them in a large saucepan with plenty of water to cover them. Place a small plate on top of them to keep them under water. Bring to the boil then reduce the heat to low and simmer for an hour until the oranges are very soft.

2.        Grease the tin and line the bottom and sides with baking paper.

3.        Drain the oranges and leave them to cool enough to handle. Cut each orange into quarters and remove any pips before pureeing in a blender or food processor.

4.        Beat the eggs, sugar, baking powder and a pinch of salt until pale and creamy. Beat in the almonds and up to 420 grams of orange puree. Stir Poppy seeds through if adding. Leave for 20 minutes and preheat the oven to 180 degrees (350F)

5.        Pour into the tin and bake for one hour and thirty minutes until golden brown and a skewer poked into the centre of the cake comes out clean. Cool completely in the tin.


Keep in airtight container in the fridge up to 1 week and in freezer for up to 2 months.