It seems to have been ages since I last posted a recipe. So much so that I was beginning to doubt if I should change the positioning of my blog to something along the lines of Stories of Sofia Lost in France or something like that. However, here is a recipe so we can still consider this a food blog.
This cake marked the beginning of my love affair with almond milk. I fancied making a cake using almond flour and almond milk, because I had never made one before with these almondy ingredients before. I made two discoveries. Firstly, the cake was amazingly good. Secondly, when I used the leftover almond milk in my coffee the next day, I had an instant crush. It was a bit like the first time I made homemade pesto. Why on earth had I not thought about this earlier?
As expected, Mr. H. made fun of me, suggesting that I must be turning into some silly boho-chic. Quinoa in our salads. Almond milk everywhere. What next? I find that quinoa is ok. But with the almond milk, if being made fun of is the price of using it in my coffee, then call me boho-whatever, I don’t mind.
I decided to investigate the benefits of almond milk with regards to cow’s milk. Now he’s a convert too.