Fig and almond milkshake

Fig and almond milkshake

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

Towards the end of the summer, when figs are plump and ripe and irresistible, I buy in abundance to make this special shake. Figs are an alkaline food, which is what we should be eating more of to balance our often acidic diet. Full of vitamins and minerals, and lots of dietary fibre, they’re crammed full of goodness.

Ingredients

Quantity Ingredient
225g whole blanched almonds
or 450ml shop-bought almond milk
450ml water, plus more for soaking
8-10 fresh, ripe figs
2 ripe bananas
1 tablespoon ground cinnamon
pinch salt
1 tablespoon olive or flaxseed oil

Method

  1. To make your own almond milk put the almonds in a bowl, cover them with water and then cover the bowl with cling film. Leave to soak overnight or, ideally, for 2 nights – the longer you soak them, the more silky and mellow the flavour of the milk will be. Drain off the liquid and discard. Tip the soaked almonds into a blender and add the 450 ml water. Blend for 2 minutes continuously until you have a smooth mixture. If you are using a food processor, you may need to blend for a bit longer — up to 4 minutes. Once smooth, strain through a fine sieve into a bowl and discard the pulp in the sieve.
  2. Pour the strained milk back into the blender or food processor. Wash the figs, then add them to the blender. Also add the bananas, cinnamon and salt. Blend for 30 seconds in a blender or for 1 minute in a food processor. Add the oil and pulse for a couple of seconds.
Tags:
breakfast
brunch
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