Tuesday, January 31, 2012

Homemade Almond Milk, Flavored Almond Milk, and Almond Flour

Almond Milk (makes 1 quart)
   We love Almond milk! We are (mostly) dairy free, so we love that almonds are naturally a good source of calcium. Of course remember that almonds are high in omega 6s so don't go too ape-y crazy on the stuff! Please remember to soak your almonds over night and rinse well before making almond milk. Almonds contain toxic enzyme inhibitors and can cause digestive issues, soaking them mostly eliminates this issue. In addition soaking almonds also makes them taste better, makes them easier to digest, better absorption of nutrition from them, increases enzyme activity, and soaking starts the sprouting process which bumps up their nutritional value considerably. So always soak your nuts!!
    If you wish you may remove the skins from the almonds first. These naked almonds are called "blanched." Its really easy to do after they have been soaked, just pinch the almond between your thumb and forefinger and with a snapping motion the seed pops right out of the skin. I like to do it this way because I think the milk tastes better and I like the flour made from the pulp better with out skins.

2 cups raw almonds, soaked over night (discard soaking water and rinse nuts well)
4 cups filtered water

Place almonds and water in blender. Blend well. I like to leave the blender on for at least a minute. Once the almonds are all blended well strain through a nut milky bag, several layers of cheese cloth, or a muslin cheese making bag (I use a muslin bag). Make sure to squeeze out as much of the liquid as possible. Add filtered water to make 4 cups (I usually have to add about 1/4c)

Flavored Almond Milk
1-2 Tbs Honey (optional)
2 tsp cinnamon
1 tsp pure vanilla extract
1-2 Tbs Honey (optional)
6T unsweetened cocoa powder
1 tsp cinnamon
1 tsp cinnamon

   After making your fresh Almond milk give yourself a big pat on the back. After your done doing that rinse your blender and pour the almond milk back into the blender. Add desired ingredients and blend. Voila!!

Almond Flour (yields approx 2 cups)
After  straining your almond puree you will be left with "almond pulp". Spread out the pulp on a cookie sheet and place in an oven on its lowest setting (mine says WARM). Leave in the oven for 12-24 hrs until completely dry. Then grind dried pulp in a food processor, coffee grinder, or blender.

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