Prep 5 mins
Cook 2 hrs
This is so much healthier and cheaper than purchasing the almond milk from the store, which is loaded with preservatives (yes, even that organic kind!). It's cheaper to make your own because you get two products (milk and flour) for just the price of a bag of almonds!
- FOR THE MILK: Soak the almonds for 6-8 hours. This helps remove the brown layering, which is an "anti-nutrient".
- Drain and rinse almonds.
- In a blender, blend 1 cup almonds with 3 cups of water for 30 seconds on high (for every 1 cup of almonds, blend it with 3 cups of water if doing this in batches).
- Strain the mixture through a large cheesecloth and into a pitcher. Squeeze out as much milk from the pulp as you can. Save the pulp!
- Pour mixture back into blender if using a sweetener. Blend the milk on high for another 15 seconds with a sweetener of your choice (I use honey or raw dates). Refrigerate. Keep in mind the milk will separate. Don't be alarmed, just stir it before use.
- Note: If you don't like plain almond milk, pour 1 cup of milk in a blender with one banana for a tasty smoothie!
- FOR THE ALMOND FLOUR: Spread the saved almond pulp evenly onto an ungreased baking sheet. Dry it in the oven for 2 hours at 200 degrees F, or until dry. Be careful not to bake it! Every 30 minutes I sift it around with a fork so that it dries evenly.
- Once the pulp is dried, scoop it into blender and grind for about 30 seconds until it's a fine flour.
- Dump your almond flour into a container with a tight-fitting lid and store away at room temperature. I use this flour to make muffins and have kept it around for at least 2 months.