Tuesday, October 28, 2014

Almond Milk

3 cups 

·        1  cup raw or toasted almonds, coarsely chopped

·        Enough water to cover the almonds

·        Quart canning jar

3  cups water
1  teaspoon vanilla
4-5  Medjool dates, pitted

1.  Place the chopped almonds into a quart canning jar.  No ring or lid needed.
2.  Add enough water to the jar to cover the almonds.
3.  Place the jar into the refrigerator and let the almonds soak for 48 hours in the refrigerator, uncovered.
4.  After 48 hours, drain and rinse the almonds.
5.  Place the drained almonds into a blender.
6.  Add in the 3 cups water, vanilla and dates.
7.  Blend on high for 2 minutes.
8.  Pour the blended ingredients through a nut bag.
9.  Allow nut milk to drain for a few moments and then squeeze the pulp dry.
10. Refrigerate and use within 2 days.
11.  Creates 2 cups almond meal.

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