Make a thick almond cream, spoon a generous amount into a cereal bowl and smother with fresh picked  autumn raspberries or blackberries.
The cream keeps for two or three days in the fridge, so make enough for a few breakfasts, or as a quick lunch or light supper.  It’s very easy to digest, and the fat and protein content makes it surprisingly sustaining.
First soak the almonds for 12 hours, discard the soak water and soak again. Blend with a little water to make a thick cream, and eat some at once with fresh berries.
If you want some almond milk as well, reserve a portion and blend with a little more water.
You can make a fermented version too.  (That’s next months recipe)