Almond Milk is a great substitute for milk in cooking and baking. This is an easy way to make it at home, and also gives you almond flour as a very welcome by-product of the cooking process.
- 2 cups almonds
- 1 litre water, plus extra for soaking
- 1/2 tsp sea salt flakes
Directions for Almond Milk
- Place the almonds in a large bowl and cover with enough water to sit 2cm above the almonds. Allow to stand at room temperature for 12 hours.
- Drain, discarding the soaking liquid and rinse well under cold running water.
- Put the almonds, water and sea salt into a blender and blend at a high speed for 3-4 minutes until fully mixed. (Depending on the size of your blender you might need to blend it in two batches of 500ml and 1 cup of almonds)
- Pour the mixture through a fine sieve to remove the almond pulp. You may need to work in batches to strain the almonds.
- Press the almond pulp with the back of a spoon to extract as much milk as possible. It should end up quite dry. The more moisture you leave in, the more you will have to dry out to get the Almond Flour.
- Retain the Almond pulp in the strainer to use in the Almond Flour (below).
- Pour the milk into glass jars or bottles and seal well. Refrigerates for up to 3-4 days. Can also be frozen for up to 2 months. Makes approximately 1 litre of almond milk.
Directions for Almond Flour
- Preheat the oven to 100 degrees Celcius.
- Spread the almond pulp thinly and evenly over a lightly greased baking tray lined with baking paper.
- Bake for 1 hour.
- Toss the almond pulp, re-spread it out over the baking paper and cook for another 1 hour.
- Allow to cool completely.
- Place the almond mixture into a food processor and process using the knife blade until finely ground.
- Store the almond flour in a air tight container in the refridgerator for up to 1 week, or use immediately to make Dried fig and Cranberry Almond Loaf.
Music to go with it…
Listen on Spotify: Eternal Summers – The Drop Beneath