Kate Markovitz
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© 2015 by Kate Markovitz with Wix.com

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[RECIPES] Homemade Almondmilk + BONUS Homemade Almond Flour!

January 23, 2015

In response to my last post, I got several messages about making almondmilk.  Is it hard? Does it taste the same?  How do you make it?

 

Great news!  Super easy to make and you can flavor it however you want (vanilla, cinnamon, etc!)

 

PLUS, you get a two-for-one special when you buy the almonds.  You can easily make the almondmilk and JUST as easily make some almond flour, which is gluten-free and usually a bit pricey.

 

I buy my almonds in bulk at the grocery store, or you can buy them from Amazon here.

 

I just finished a batch :) Here's how I make mine:

 

Homemade Almondmilk

 
Kitchen Gadgets:


*Bowl

*Blender

*Cheesecloth or Nut Milk Bag (like this one!) {OR A fine strainer will do, but makes it a little more difficult for you to release all the liquid from the almond pulp}

 

Ingredients:


*1 cup Raw Almonds

*8-10 cups Water

*1/2 tsp Salt

*Spices of your choice (cinnamon, vanilla, stevia, dates, maple syrup, honey, pumpkin spice...endless possibilities!)

 

Directions:

  • Soak 1 cup almonds in 2-3 cups of water and 1/2 tsp Salt in a bowl for at least 12 hours.

  • Rinse the almonds and discard the salt water.

  • Toss the almonds in a blender with 8 cups of water.  If your blender cannot hold this much liquid, no worries! Make it in two batches :)

  • Blend for 1-2 minutes until blended very well and as a creamy appearance.  There will be little bits of almonds in the mixture.

  • Using your Nut Milk Bag or Cheese Cloth (or strainer), separate the almond pulp from the creamy almondmilk.  Squeeze out all the moisture. But don't throw the pulp away!!! You can use the it to make Almond Flour.  Get the most of the money spent on those almonds.  Recipe below!

  • If you want to sweeten, throw the almondmilk back in the blender and add your flavorings!

  • ENJOY!

 

I keep mine in the cute "milk man glass" ;) ! I picked up a few at Hobby Lobby.  They were very inexpensive for the use!

 

A Few Notes:

 

** It will separate, so just make sure you give it a good shake!

 

** One recipe will yield about 2 quarts of milk.

 

** It will stay fresh in the fridge for 5-7 days.

 

** You could make it more of a "coffee creamer" texture by using less water (about 1/2) and adding more sweetener.

 

 

 

Homemade Almond Flour

 

Kitchen Gadgets:

 

Oven

Cookie Sheet

Parchment paper

 

Ingredients:


Almond pulp {from previous recipe}

 

Directions:

  • Preheat oven to 170 degrees.

  • Put a piece of parchment paper on cookie sheet.

  • Spread almond pulp on cookie sheet.

  • Bake for 3 hours or until pulp is dried out.

  • Once dried, throw in a blender or food processor to grind until smaller pieces.

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