How to Make Almond Milk At Home
Almond Milk is becoming a popular substitute for milk for people with dietary restrictions (SCD - Specific Carbohydrate Diet), or just looking to avoid dairy. While it comes on sale periodically in store, it's generally higher priced than milk and can be an expensive alternative. Add in that you never really know what the ingredients are and it makes sense to do it yourself. With an almond milk recipe that uses almond flour, you can make your own almond milk at home for less money and have total control over the ingredients that go into it.
Want it more or less sweet? You control the sugar.
Want more vanilla flavouring (or even *gasp* chocolate)? Add them during the mix.
- 1 cup (230gr) blanched almond flour
- 1 pinch sea salt
- 2 medjool dates, pits removed
- 1/2 vanilla bean, or 1 teaspoon vanilla syrup
- 4-5 cups filtered water
Note: You can substitute the dates for semi-dehydrated peaches.
The recipe can of course use whole almonds instead of almond flour, but using almond flour saves 10-12 hours of soaking to soften them up before they'll blend properly.
- Combine ingredients in blender until smooth
- Place cheese cloth (or flour sack cloth, thin dish cloth) over a pitcher to capture particulates and pour mixture from blender into pitcher
- Strain cloth as much as possible to remove all the water you can from the grounds that were caught - this can be placed into an oven at 140 degrees fahrenheit until dry, then used in baking!
- Refrigerate and serve!
Note that you'll want to refrigerate before, but it's not necessary. Because it's an all-natural mixture, it probably won't last more than about a week in the fridge.
Recipe and images courtesy of http://www.simplysogood.com/2014/01/quick-homemade-almond-milk.html