Homemade Almond Milk & Almond Flour - Super Easy
One of the most inspiring revelations that came out of our recent writing retreat was how easy it is to make homemade almond milk and almond flour.
The woman who hosted the event is amazing in the kitchen and I learned a ton from her. Thanks again Linda!
We use a lot of almond milk and almond flour and neither is particularly inexpensive. Making our own however has been a game changer. It’s easy, it’s cheap and it’s really gratifying to make!
Here’s how you do it …
Ingredients:
1 cup of raw almonds
4 cups of filtered water
1 - 2 dates (optional, for sweetener)
pinch of salt (optional)
Directions:
Almond Milk
Soak the almonds in water overnight in the refrigerator (10 - 12 hours with the nuts completely submerged).
Rinse and drain the nuts, then add to your blender with 4 cups of filtered water, plus dates and salt (if using).
Blend until smooth (approximately 30 seconds - 2 minutes depending upon the power of your blender).
Knead / squeeze the milk through a nut bag*, transfer to a large glass mason jar (or other storage container of your choice) and refrigerate. Shake before using and consume within the week.
Almond Flour
Spread the almond meal that’s left in your milk bag onto a baking sheet (or food dehydrator tray).
Bake at 170 degrees for 2 - 3 hours or until the flour is dry.
Store in the refrigerator until you’re ready to use your flour.
It really is that easy.
*Nut milk bags are sold in most kitchen stores and also online. We bought a large commercial-use bag for approximately $10 online.
