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Almond Milk

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Almond Milk

Almond Milk

  • Almond Milk
  • Flour
  • 1 Cup Raw Almonds
  • 8 cups of Water
  • Pinch of Sea Salt
  • Cheesecloth
Soak raw almonds in 4 cups of water and a pinch of sea salt for 10 hours. Drain and rinse almonds. Add to a blender with 2-4 cups of water. Using less water will make more of a almond cream. Puree almonds with water until finely ground. Pour through a sieve lined with cheesecloth. Squeeze all moisture from ground almonds. Store almond milk in the fridge for up to a week. It will separate just shake before using. For almond flour- Preheat oven on warm (or the lowest setting on your oven) spread almond pulp on a parchment lined sheet pan in a thin layer. Bake for 2-3 hours or until no moisture is remaining in the pulp. Remove from oven and allow to cool. If a finer almond flour is desired pulse in a food processor. Store in a zip top bag in the fridge for 4-6 weeks. Enjoy!

This plate was made by: A Thoughtful Bite

Indian River County

Ashley Kennedy

Posted: 2016-02-11 15:15:30

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