Homemade Almond Milk And Almond Flour Recipes

Steps:

• Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
• Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
• Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan lightly.
• Mix almond flour, flaxseed meal, eggs, almond milk, olive oil, baking powder, and salt together in a bowl until smooth dough forms. Transfer to prepared loaf pan.
• Bake in preheated oven until top is golden brown, about 40 minutes. Cool in loaf pan 10 minutes before transferring to a wire rack to cool completely.

Steps:

• FOR THE MILK: Soak the almonds for 6-8 hours. This helps remove the brown layering, which is an "anti-nutrient".
• Drain and rinse almonds.
• In a blender, blend 1 cup almonds with 3 cups of water for 30 seconds on high (for every 1 cup of almonds, blend it with 3 cups of water if doing this in batches).
• Strain the mixture through a large cheesecloth and into a pitcher. Squeeze out as much milk from the pulp as you can. Save the pulp!
• Pour mixture back into blender if using a sweetener. Blend the milk on high for another 15 seconds with a sweetener of your choice (I use honey or raw dates). Refrigerate. Keep in mind the milk will separate. Don't be alarmed, just stir it before use.
• Note: If you don't like plain almond milk, pour 1 cup of milk in a blender with one banana for a tasty smoothie!
• FOR THE ALMOND FLOUR: Spread the saved almond pulp evenly onto an ungreased baking sheet. Dry it in the oven for 2 hours at 200 degrees F, or until dry. Be careful not to bake it! Every 30 minutes I sift it around with a fork so that it dries evenly.
• Once the pulp is dried, scoop it into blender and grind for about 30 seconds until it's a fine flour.
• Dump your almond flour into a container with a tight-fitting lid and store away at room temperature. I use this flour to make muffins and have kept it around for at least 2 months.

Steps:

• Place the almonds in a medium bowl and cover with 2 cups cold water. Cover with plastic wrap and refrigerate until softened and plump, at least 8 hours but preferably overnight.
• Drain the almonds through a fine-mesh sieve, then rinse well. Reserve the sieve for later. Transfer the almonds to a blender and add 2 cups fresh cold water. Blend on high until very smooth, about 2 minutes. It's okay if the mixture looks slightly grainy.
• Line the reserved sieve with a clean kitchen towel or cheesecloth and place over a medium bowl. Working in batches, pour the blended almond mixture through the cloth in the sieve, separating the almond milk from any grainy bits. Gather the edges of the towel together and use your hands to squeeze out any remaining milk.
• Whisk in 1 teaspoon vanilla and/or 1 to 2 tablespoons honey or maple syrup if using to flavor and sweeten the almond milk. Serve immediately or refrigerate in an airtight container for up to 5 days.