Nuts-and-bolts brekkie
By Tony Chiodo

Looking for something completely different at breakfast? What about nuts and seeds, which we all know are high in everything natural and good?

Enter nut milks for those "don't-do-dairy" types. Me included.

Straight out of mediaeval times comes this choice almond milk formula. Of course, without refrigeration and tetra packaging, what else would you have had with your rice puffs?

My fave almond milk recipe is adapted from a 14th-century manuscript, Le Viandier de Taillevent . It's so easy: Add boiling water to peeled whole almonds, steep for five minutes, then blend. Sieve through a cloth and drink the result.

I've developed it a bit and the result varies according to the taste and texture I desire.

Sometimes, I soak the nuts overnight and don't even bother removing the almond skins. I like a combination of almonds, sunflower seeds and flax seeds, with a few dates. The next morning I simply blend the lot and pour it over my porridge or puffed rice. I don't fancy straining the milk; why not eat it all?

At other times I soak a cup of nut, seed and fruit in, say, a cup of water to make a delicious topping for cereal. The soaking makes everything easy to digest. The dates add a surprising sweetness. I then proceed with my breakfast ritual and if the desire for something richer arises, I go for a spoonful each of hulled tahini and honey. Stir and eat merrily.

Almond nut milk

INGREDIENTS

1 cup raw skinned almonds
2 cups water
1-2 tbsp honey or maple syrup (optional)

METHOD

· Bring the water to the boil, pour over the almonds and leave to stand for five minutes (or leave overnight for a richer milk).
· Place mixture in a blender and puree until silky smooth. Pass through a sieve or cloth.
· Refrigerate for up to three days. Flavour with a sweetener, if desired (or try adding vanilla or cocoa). Makes: 2 cups

Nut, seed and date topping for cereal

INGREDIENTS

2 tbsp whole almonds
1 tbsp sunflower seeds
1 tsp flax seeds
4 whole dates
1 cup filtered water

METHOD

· Place the almonds, seeds and dates into a bowl, cover with water and leave overnight. In the morning it will have good crunch and a delicate sweetness.
· Spoon over your porridge or rice puffs.Makes: 112 cups

E-mail Tony Chido at tonychiodo@optusnet.com.au. ... The Age wire services contributed to this report.

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