Here is another very friendly Daniel Fast recipe. I apologize for all the recipe posts I’ll be putting up the next few weeks but I really want to encourage those who may be struggling with the fast. And one of the things you’re not allowed to have is dairy. You’re also not allowed to drink anything other than water. However, you’re allowed to use almond milk in recipes {just as long as it’s not being used as a beverage}
“Test your servants for ten days; let us be given vegetables to eat and water to drink.”
{Daniel 1:12 ESV}
For example, I have used almond milk in Bob’s Red Mill Granola to soak.
All you will need is: 1 cup of raw almonds and 4 cups of filtered water.
That’s it.
Place the almonds in the water and allow them to soak for up to six hours.
Next place the water and almonds in a blender and blend. Keep a towel nearby as I had a little bit of spill to clean up. Or split it into two batches.
When there is foam on top is when you’re done blending.
Next pour out the mixture into a cheesecloth that is covering a large bowl or measuring cup. This will separate the almond meal from the milk. Press down on the meal with the back of a spoon to encourage the milk to drain. Every so often it’s good to scrape out the meal from the cheesecloth. I’ve read that you can keep the meal and use it in other recipes if you want.
{I used a cheesecloth but since I love this recipe so much I ended up buying a nut milk bag to make it easier. I was able to get one for $7 so they’re not that expensive, but definitely only if you plan on making this often.}
And that’s it. The almond milk will keep in the fridge from four to five days. If so desired you can add honey and a teaspoon of vanilla during the blending process to sweeten the taste. I hope this helps you as you fast or if you’re choosing to eat healthier.
Blessings!
