Almond milk

Super-easy almond milk that you can make yourself in 10 minutes using two ingredients and a mixer. There are a few different ways to make almond milk. Here’s one recipe:

Gluten-free, Vegan

Freezes for up to 1 month

Keeps for: 4-5 days in the fridge

• 2,5 dl raw almonds
• 1.2 litres of water (use more water for thinner milk and less water for thicker milk).
• A pinch of salt

Optional:

• 2 dates (for a sweeter drink)
• 1-2 tbsp cacao powder (for chocolate milk – adjust to taste)
• 100 ml berries (for berry milk)

Soak the almonds overnight in cold water. Pour out the water and place the almonds in a mixer with fresh water. Add a pinch of salt and any other flavourings (like dates for sweetness, or vanilla, cacao powder or berries for different flavours).

Blend the mixture for 1-2 minutes. Then sieve the milk through an almond milk bag or clean tea towel, making sure to give it a proper squeeze to get all the liquid out. There you have your almond milk, which can be kept in the fridge for 4-5 days. The leftover almond pulp can then be used to make your own almond flour or to bake our banana bread!

Almond flour

If you’ve made your own almond milk and have leftover almond pulp after extracting the milk, you can use this to make your own almond flour. You can also use the leftovers to make your own granola or energy bars. The almond pulp itself can be kept in the fridge for up to 1 week, or frozen for up to 1 month if you want to use it later.

Method:

Spread out the almond pulp on a baking sheet and leave it to dry in the oven on a low heat. Then leave the dried almond pulp to rest on the kitchen top overnight to cool down. Finally, use a blender or powerful mixer to fine-mill the almonds into a flour. Your flour is now ready for use!

NB! If you are using this almond flour (that is made from the leftovers from almond milk) for baking, you may need to add a little bit of extra water, fat or oil. This is because some of this has been extracted while you were making the almond milk.