Almond Milk and flour Recipe

Ingredients

1 & 1/2 cups Whole Raw Organic Almonds

4 cups of Pure Fresh water

1 tsp Pure Organic Vanilla Extract (not imitation)

1 & 1/2 tbsp of Raw Honey or organic Maple Syrup

1/4 tsp of Ground Organic Ceylon Cinnamon

Method

Cover the Almonds with fresh water and soak them for at least 4 hours or overnight.

Then when they have been soaked, rinse them until the water is clear then strain the water from them. The almonds can be easily skinned as the skins will be soft or just left whole. Then put the almonds in a blender with 1 & 1/2 cups of water, blend for about 2 minutes or until they make a smooth paste, add the remaining water, honey vanilla & cinnamon, then blend for another 2 minutes.

Do a taste test; add some more cinnamon or honey if necessary, a pinch of salt helps to bring out the flavor.

Strain the Almond milk through several layers of cheese cloth, and then ring it out to extract all the milk.

The left over meal when dried is nice almond flour.

Any Nuts or seed can be used to make nut milks the methods used are all very similar

Points to remember are to soak the nuts until they are soft and rinse well to remove any enzyme inhibitors and that the milk needs to be strained to remove the larger particles. Because there are no emulsifiers used, the milk will separate with the heavy solids going to the bottom, this is normal all you have to do is shake the milk to redistribute the solids and the milk is back to normal. Nut milks will keep for 4 days in the refrigerator.

The Organic nuts and seeds we use to make our milk and flour are;

Almonds, Cashews, Rolled Oats, Pumpkin Seeds, Sesame and Sunflower Seeds

Added Organic Sweeteners that can be used are;

Raw Honey, Organic Raw Sugar, Dates, Raisins, Ripe Bananas etc.