Now that you’re picking up nuts in bulk, there’s a nice and simple way to get loads of nutrition from almonds that couldn’t be easier. I’m talking about making your own almond milk and almond flour right in your own kitchen. Truth be told, I haven’t done this myself; my wife is the one who does, but I’ve watched her make it and here’s what she told me, more or less, and what you’ll need…
Ingredients
1-3 cups of raw almonds, depending upon how much you want to make.
For each cup of almonds, add 2-3 cups of water and salt in a pan overnight.
Boil the glass quart bottles in a deep pan of water for 5 minutes.
Pour water out and rinse almonds under running water for a minute or two and then put them into the blender. Add 6-8 cups of fresh water.
Blend the almonds on high until they’re creamy and smooth.
Next, pour the smooth almond blend through the cheesecloth into the bottle. Squeeze all the liquid through the cheesecloth until no more liquid comes out. Now you’ve got your almond milk!
If you want to sweeten it, you can add honey, maple syrup or a bit of vanilla extract. Just rinse out the blender, pour the almond milk back into it and then add your sweetener of choice and blend on low for 10 seconds. Repeat this for all of your almonds.
Put the almond milk in the fridge. It should keep for at least a week. If it separates a bit, don’t worry. Just shake it up.
Once you’ve got your almond milk, you’ve got a pot full of almond pulp. That’s where your almond flour is gonna come from.
Spread the almond pulp on the cookie sheets, about 1 cup for each sheet.
Set your oven on its lowest setting and let the almond pulp dry out for 2-3 hours. Leave the oven door open slightly, it will help with the drying out process.
