Berlin-based food bloggers with a strong passion for vegetarian &…
Soft flavors, subtle sweetness, and a texture close to cow’s milk, a spelt and almond milk that is dairy-free without feeling like you are missing out.
Milk of any kind is not among the foods I consume often, and since Arne is on a vegan diet – decisions are not yet made if it will be for a while or for good – our need for cow’s milk is, well, small. Meaning: there’s mostly none of it on the fridge these days.
However, it’s not that easy to find a (purchased) plant-based milk that we both can agree on in any given culinary situation. Lately however, I found our perfect flexitarian coffee-table match at the organic shop, a drink made with spelt and almond. Soft flavors, subtle sweetness, and a texture close to cow’s milk. Of course, I had been curious if I could make it at home myself – there’s so much fun in DIY and it tastes great, isn’t it. Well, mostly. First attempt with spelt grains soaked overnight had been a mess – no joy and no taste at all. Spelt sprouts were meant to be a success at my second try, however the spelt failed to shoot even on the third day. I lacked the patience to give it another try, and when also cooked spelt didn’t perform well – tasted like water soup – I was close to despair. One last chance: soft spelt flakes* and a touch of date because nearly everything tastes better with dates somehow. Bingo. Cheers!
* Non-native speaker’s mess, probably… You might know this as speltmeal, porridge spelt or rolled spelt – that’s at least what I conclude from the existence of oatmeal, rolled oats etc.Print
Berlin-based food bloggers with a strong passion for vegetarian & vegan cuisine and photography. Inspired by the city and its many culinary spots, we experiment with anything delicious & healthy in our tiny kitchen.