The key to the richness of this drink is the toasted almond butter. Ground almonds just don’t do the trick.
For a smooth texture, you can pour it through a fine-mesh strainer to remove the rice hulls and vanilla seeds. If you do this, press the solids dry, and save them in a covered container in the fridge for adding to biscuit and cake recipes.
If you have not experimented with aquafaba yet, then you must. Aquafaba, or chickpea or bean water has taken the vegan world by storm as an egg replacer, simply drain your chickpeas and whip up the water which will behave like egg white. We folded sweetened aquafaba into a gluten free pancake batter to make lighter American style pancakes.
Buckwheat is a commonly used gluten free ingredient, often seen in classic Breton pancakes. Filled with sticky apple, apricot and pinenuts these make a delicious pudding, or indulgent brunch.