After a day of fun in the sun yesterday, it was time back to the normal grind…which today, was my dreaded operations management assignment.
Of course I didn’t start until I got my brain warmed up a bit with a nice hearty breakfast.
On the menu this morning: Oats
A nice big bowl topped with cooked apples and some homemade cashew butter.
I haven’t had oats in a very long time and this particular bowl was extra delicious.
I worked through the morning with a couple visits to the freezer where all the leftover 5 ingredient crispies I had made for yesterdays boat trip were hanging out.
Since I had made two batches and there was way too much food on that boat, there were quite a few leftover crispies. No worries though…just means more for me 🙂
Batch 1, I had made with cashew butter and batch 2 was made with crunchy barney butter. I love cashew, but the crunch of the almonds from the barney butter definitely gave those crispies a little extra somethin’ somthin’ which made them my instant favorite.
You know what else almonds gives a little extra somethin’ somthin’ to?
Black bean almond milk (and now that I think about it, just about everything else…)
Remember that batch of black bean milk I made about a week ago? I also blended up a black bean almond version recently, which I enjoyed even more.
I pretty much followed the same process as last time, except this time my 1/2 cup of soaked beans had been cooked for 20 mins in 2 cups of water.
After cooking them I had stored them in the refrigerator, along with the liquid, for a couple days until I decided to use them.
Plus 1/2 cup roasted almonds & 4-6 cups of water
were placed in a blender with the strainer attachment.
(4-6 cups of water because it depends on whether you like it thick and creamy or more smooth and diluted)
2-5 mins in the blender and the black bean almond milk was ready!
Roasted almonds are key here! austiNuts has some of the best roasted almonds I’ve had and I think it’s really what gave the black bean milk its extra special taste.
I’ve got a couple other delicious almond treats up my sleeve, but that’s for another day 🙂
Any almond fans out there?
Remember how I said I was going to go make a mess in my kitchen last night?
Well, I surprisingly kept it on the neat side. For the most part. I dropped my measuring cup on the floor creating a splattering of brown rice syrup. oops! Next Jackson Pollock in the making? 😉
Summer always brings out my craving for frozen rice crispies and this girl wanted some last night 🙂
Enter: 5 Ingredient Crispies
- 1/3 cup brown rice syrup
- 1/3 cup cashew butter
- 1 T vanilla extract
- 1/4 t salt
- 2 cups kamut puffs
Stir together brown rice syrup and cashew butter in a microwave safe bowl. Pop in the microwave for 20 seconds. Stir. Microwave for another 20 seconds. Stir in vanilla extract and salt. Pour over kamut puffs and mix until combined.
I pressed it into a 8×8 in pan lined with parchment paper (easy clean-up!) and put into the freezer to set up for about a 2 hrs.
It doesn’t get any easier than this! I keep these store in the freezer because they’re the perfect cold treats.
What are some of your favorite summer treats? – Besides frozen rice crispies, I do love some good cobblers and crisps.
I think I’m going to swim a couple laps then spend my afternoon soaking up some sun by the pool. I hope everyone has a wonderful Sunday!