Homemade Almond Milk And Almond Flour Recipes

HOMEMADE ALMOND MILK AND ALMOND FLOUR

Homemade Almond Milk and Almond Flour image

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!

Provided by CityDoors

Categories Nuts

Time 2h5m

Yield 1 1/2 quarts milk

Number Of Ingredients 3

Ingredients

3 cups raw natural almonds (unroasted, unsalted)
water
1 tablespoon artificial sweetener (such as honey)

Steps:

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.

Nutrition Facts : Calories 1644.5, Fat 141.3, SaturatedFat 10.7, Sodium 2.9, Carbohydrate 62, Fiber 34.9, Sugar 11.1, Protein 60.7

HOMEMADE ALMOND MILK

Homemade Almond Milk image

Almond milk is a delicious and healthier alternative to soy and cow milk. It's easy to make and very delicious. The longer you soak the almonds, the creamier the milk turns out.

Provided by Steph S.

Categories Everyday Cooking

Time 12h15m

Yield 2

Number Of Ingredients 5

Ingredients

1 cup raw almonds
water to cover
3 cups water
1 tablespoon agave nectar, or more to taste
1 pinch sea salt

Steps:

Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

Nutrition Facts : Calories 440.4 calories, Carbohydrate 22 g, Fat 36 g, Fiber 8.9 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 177.2 mg, Sugar 10.9 g

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