Milk, Almond
PRUNUS AMYGALUS DULCIS | LECHE DE ALMENDRA | LAIT D'AMANDE
DESCRIPTION: A liquid made from almonds that have been ground and blanched before being placed in hot water for 4 to 8 hours so the almonds become laden with moisture. The almonds are then pressed so that a milky liquid is forced out of the nut to become almond milk. The milk can be used for recipes requiring milk or cream, adding a distinctive taste to the food being prepared.
NUTRIENT NOTES:
PROTEINSALLERGENS/ REACTANTS- May Contain a Common Allergen (problematic)
MINERALSSPECIALIZED- Encourages Good Bacterial Growth
CARBOHYDRATESThis is a low FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders
IN RECIPES
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