Almond milk and almond flour are ridiculously easy to make and if you make them yourself you can be sure they are free from preservatives, sugars, and additives.
- Soak your almonds over night and drain them to help eliminate toxins caught in the skins.
- In a high power blender, use about 1/2 cup of soaked almonds and cover just to top of almonds with water. Blend on high speed until well blended.
- Add about 1/2 cup more of water and blend again to smooth further.
- Strain the mixture through a fine mesh strainer, cheese cloth, or nut bag.
- Put the pulp aside. You will be using this to make the almond flour.
- Taste the milk and add additional water based on preference.
- Seal the milk in an air tight container. Will last 1-2 weeks in the refrigerator.
Vanilla Almond Milk: Add a couple of dates (preferably free from preservatives) and some vanilla bean to the milk after straining from the pulp and put it back in blender on high speed until date is chopped up and incorporated into milk.
Dehydrator instructions: Spread pulp out on solid dehydrator sheet. If you want to keep flour “raw” then dehydrate several hours at 115 degrees. Otherwise dehydrate at 135 degrees until dry.
Oven instructions: Spread pulp out on parchment paper on a cookie sheet. Bake at lowest oven temperature for several hours. The goal is to dehydrate the pulp completely without cooking it.
Once the pulp is dry, toss into a dry blender and pulse quickly until contents have turned to a fine powder.