Almond Milk

Our second time to make almond milk, mainly for coffee :) but will use a little bit for baking too

Almond Milk

You need

• raw almonds (300-400g)
• water

Preparation:

• Soak the almonds in water overnight or for at least 6 hours - there is no specific amount of almonds required, 300-400g give you approx 7dl of milk

• Drain the water from the almonds and discard
• Blend almonds in a new fresh water using the food processor (So that in the blender the water raises 5-6cm above the almonds). Until well blended

• Strain the blended almond mixture using a cloth or strainer.

We used a strainer and just pressed the pulp through it (approx 3-4 times), so the milk separates from the pulp. The dough looking item on the picture is the pulp.

Homemade raw almond milk will keep well in the refrigerator for three or four days.




















  
Vegan & Gluten-Free Muffin Recipe
I wanted to try something out of the almond milk pulp and made extra small amount of  trial'muffins'
, those actually turned out quite nicely, although not much to eat (as the dough was so small) and the muffins look a bit funny in half empty muffin cups, but works for any sweet cravings! I stored the rest of the pulp and will have another try tomorrow

 If you try this recipe, increase at least 3-5 times bigger so you can fill the muffin cups fully! SEE THIS LINK!!

 this is how the pulp looks

2dl almond pulp, leftover from almond milk
2 dates, chopped (should be chopped/blended till paste!) 1/2 cup cocoa powder
2 tablespoons coconut oil, melted -- We did not have this, put half a teaspoon olive oil instead
1/4 dl almond milk
 1/2 of banana
1/2 teaspoon baking soda

I pressed few holes (as a decor) using work just before placing into the oven, bake in 170C 30-40mins
 
My first biscuits made out of the pulp, actually more like muffins! tiny but yummy! The colour comes from the dates