ALMOND MILK + FLOUR
Almonds are full of protein, fiber, healthy fats, vitamins, and minerals. They are heart healthy, a great choice for diabetics, as well as vegans and vegetarians, and, of course the every day wander gal who is mindful and health-conscious like you!
Almond milk is very simple to make on your own, and it tastes WAY better than store bought! It can be used in cooking, coffee, cereal, or enjoyed plain! Almond flour is a by-product of the strained almond pulp's from almond milk, and is a great gluten free flour alternative. Both of these products are fairly expensive, and mass production can decrease their quality. That's why making almond milk and almond flour yourself is such a great thing to do, it will save you money, ensure quality + decrease waste, which will make you and your planet very happy!
-1c Raw Almonds ("sprouted" or refrigerated in in water overnight)
-3.5c Filtered Water
1. Blend almonds + water on high for 40-60 seconds.
2. Strain once through a nut-milk bag or clean cotton t-shirt, into a glass pitcher. Cover.
3. Set pulps aside for almond flour.
Keeps for 5-7 days.
1. Preheat oven to lowest setting (175F).
2. Crumble moist almond pulps into a thin layer on a parchment lined baking tray.
3. Bake 2-3 hours until no moisture remains. For raw almond flour use a dehydrator.
4. Grind to a fine powder using a mortar and pestle or food processor.
5. Keep in a container with a loose fitting lid.
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