After a semi-intense re-organizing of the cabinets I realized I had a large amount of almonds that I could do something with. I have been curious about making my own nut milk so that seemed like a pretty good project. Although I do not have a Vitamix or one of those high end blenders I figured mine could do an adequate job for a first timer.
Ingredients makes 2 mason jars of almond milk
1c almonds (soaked overnight)
optional: spices-cinnamon sticks, cloves, vanilla beans, etc.
- Soak almonds overnight to soften. Discard soaking water and rinse almonds.
- Blend almonds and water for a few minutes or until well blended.
- Place filter (I used a coffee filter, but cheesecloth or nut milk bags work better) over container and slowly pour mixture into it.
- Strain the milk until only the pulp is left.
- Squeeze filter to get all the milk out.
- Add optional spices and refrigerate
|Finished almond milk with a cinnamon stick.|
I absolutely hate to waste anything, but especially food. As soon as I decided to make almond milk I knew I also needed to find a recipe to use up the pulp. One of the most common ideas I saw floating around was almond pulp crackers. Although I don't have a dehydrator I decided to go for it.
1c packed almond pulp
1/2 tsp. sea salt
1 tbsp. oregano
1 tbsp. olive oil
2 tbsp. ground flaxseed
- Combine all ingredients
- Spread evenly on baking sheet or foil.
- Cut into squares
- Bake on 150 for 20 hours!