Quoted from C_sharp
Quoted from gulfcoastguyCan you use millet? Millet flour, especially if coarsely ground makes a good substitute for cornmeal. How you would fry or bake it I don't know. Nor do I know how to make it taste like nachos for an A. But it is the best approach I can think of.
Quoted from C_sharpMillet chips:
Quinoa tortilla batter that can be fried into chips.
I know this isn't grain-based, Seraffa, but have you ever tried "Zesty Nacho Kale Chips" by Rhythm Superfoods? I'm typically very leery of snacks like this, but these (and their "Kool Ranch") are quite tasty. Talk about crispy/crunchy! Also, because they're dehydrated at a very low temperature, they're considered a raw food. Occasionally I'll have some of these with a bottle of carbonated water kefir as my 'soda and chips' equivalent.
Here's hoping your tomorrow is much better. (pray)
By the way, if you're interested, I've found Amazon has the best price for them:
Quoted from 19000
almond/rice milk instead of coconut milk -
Quoted from SeraffaI have not been able to find a compliant almond milk with no gums in it! Has anyone else ....
If you do, though, you probably want to buy your almonds directly from the grower so that you can obtain honestly raw almonds. Not only is it healthier, but it's also much cheaper to make your own almond milk.
Quoted from grey rabbitdo you have a link to a good source for almonds directly from the grower?
Quoted from Seraffa
I have not been able to find a compliant almond milk with no gums in it! Has anyone else :o situation is terrible with most companies that make it.
Quoted from Brighid45I make my own 'corn' tortillas from a 1:1 mix of quinoa and millet flour, with just a bit of sweet white rice flour to help everything hold together. The tortillas can be dry-fried in a skillet or baked too, and take to all kinds of flavorings really well. They make great tortilla wedges too, just cut like a pie and bake or dry-fry and serve with your dip or salsa of choice. Delicious with black bean refritos or hummus :)
Seraffa, in addition to the additives you mentioned, the resultant liquid is pasteurized in the same manner that dairy milk is. So, the almonds are not only not raw to start with, they're then turned into a liquid which is ultimately heat-treated again. It's really easy to make your own almond milk. If you do, though, you probably want to buy your almonds directly from the grower so that you can obtain honestly raw almonds. Not only is it healthier, but it's also much cheaper to make your own almond milk.
The way I make it is to soak one cup of almonds in warm salt water for 24 hours (use enough salt water that it approximately covers twice the amount of almonds). Drain and rinse almonds and place in blender with four cups of your desired still water. (At this point, I also add four to six organic dates--dependant upon size--and the scraped-out contents of one organic vanilla bean ... but these ingredients are completely optional.)
Start blender on lower speed and gradually increase speed to highest setting, and blend for at least 60-90 seconds. If you can't hear any unpulverized almonds rattling around in the blender jar, turn off and strain almond milk through a nut bag or cheesecloth into glass container. Refrigerate immediately (unless you're going to make almond milk kefir).