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Ingredients: water, almonds, honey, salt and vanilla |
As an added bonus, I start with one cup of almonds and end up with three cups of milk and one cup of almond meal for baking.
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Place almonds in a pint ball jar; fill jar with water and salt; and soak overnight (for 8-12 hours). Rinse and drain the almonds. |
Ingredients:
1 pint jar
1 cup raw almonds
½ teaspoon of salt
3 ½ cups water
½ teaspoon vanilla extract
1 teaspoon maple syrup or honey
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Blend almonds with 3 ½ cups water for one minute on high. |
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Rinse the jar. Pour milk through a cloth lined sieve that drains into a funnel over the jar. Use a tightly woven cloth to trap the small nut particles. |
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Gently squeeze the cloth to release the milk. Scrape nut meal from cloth. Repeat until all the milk has been strained. |
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Rinse out the blender to remove the nut pieces. Pour the milk back into the blender. Add the vanilla and sweetener; blend on low for a few seconds to combine. |
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Refrigerate, freeze, or dehydrate the nut meal to add to future baked goods. You can replace a portion of flour or grain with nut meal in many recipes. |
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Enjoy the nutritious milk in its reusable container with no unnecessary additives.
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