HOMEMADE ALMOND MILK & ALMOND FLOUR

4 cups milk, 1/2 cup - 1 cup flour

INGREDIENTS

• 1 cup almonds, soaked overnight

• 4-5 cups water (adding more will dilute the almond flavor in the almond milk - adjust to your liking)

• Pinch of salt
  

DIRECTIONS

1. Drain the soaked almonds and add to a blender with a pinch of salt and the water. Option to peel the almonds before blending if you are making almond flour and want a more uniform flour (but if you don't mind the shells, you don't have to peel them).

2. Blend until combined, then strain through a fine-mesh strainer, collecting the pulp and milk, and squeezing out any excess juice from the pulp. Store in the fridge for 3-4 days.

3. If making almond flour from the pulp: preheat your oven to 210 degrees Fahrenheit. Spread the almond pulp on a baking sheet lined with parchment paper and bake for about 1 hour, stirring halfway through to be sure the pulp dries out evenly. Add the dried pulp to a blender or food processor and blend into a uniform powder. Store in a cool, dark, airtight container for 3-6 months.

#vata #pitta #kapha #kidfriendly #summer #fall #winter #spring

Notes

• If you are sick of buying almond milk and almond flour all the time - make your own, it is very easy to do, and you just need 1 ingredient - almonds.

• I find myself making this anytime I need either almond milk or almond flour and realize I don't have it. So instead of packing up my toddler (who does NOT want to go to the grocery store) and driving to the store, I just make it myself. That way, we have the things we need, that are fresher, more nutrient-dense, more digestible, and better for our overall health anyway - all from 1 bag of almonds. Cheers to that!

• PS: most homemade nut milks are made the same way ;). Just change out the nut if you do not have almonds.