raw natural almonds
( unroasted, unsalted)
( such as honey)
- 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.