Almond Milk

24th February 2016

Homemade almond milk, delicious with our buckwheat granola as a shop bought alternative and so easy to make.

Homemade Almond Milk
Ingredients
  1. 1 cup almonds, soaked for 8 to 12 hours, drained and rinsed
  2. 3 cups water
  3. 5-6 pitted dates
  4. 1/2 teaspoon vanilla extract (optional)
Instructions
  1. Put the almonds, water, dates and vanilla in a high-performance blender and blend until smooth.
  2. To separate the “milk” from the pulp, gently squeeze through a cloth mesh bag or a double layer of cheesecloth (Reserve pulp)
  3. Serve at room temperature or chilled.
Notes
  1. Tip: Store leftover almond pulp in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 4 months (defrost before using). The pulp may also be dehydrated to create flour, by spreading it on a paraflex sheet and dehydrating it at 105 degrees for 8 hours, then processing it in a food processor. Almond pulp may be used in breads, cookies, croutons, cinnamon rolls and scones.
Homefield Grange https://www.homefieldgrangeretreat.co.uk/

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