Homemade Almond Milk And Almond Flour

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

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

Recipe

• 1 for the milk: soak the almonds for 6-8 hours. this helps remove the brown layering, which is an "anti-nutrient".
• 2 drain and rinse almonds.
• 3 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).
• 4 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!
• 5 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.
• 6 note: if you don't like plain almond milk, pour 1 cup of milk in a blender with one banana for a tasty smoothie!
• 7 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.
• 8 once the pulp is dried, scoop it into blender and grind for about 30 seconds until it's a fine flour.
• 9 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.