Home Made Almond Milk and Flour
10 minutes + 2 hours
Making your own almond milk prevents you from eating preservatives, and other additives in your store-bought almond milk. With the rising cost of almonds and the milk, making your own milk and flour and storing them in jars is a cost-effective way to enjoy these foods.
Saving the crushed remains and heating them in the oven will make almond flour. You can substitute almond flour in some recipes, like breading chicken, turkey, or fish. Look for recipes to make your own baking mix using almond flour.
For this recipe: you will need a fine mesh bag, or sieve, a high-speed blender, and a large mason jar.
1 cup(s) raw almonds
3 cup(s) filtered water
1. For the Milk: In a high-speed blender, such as a Vitamix, blend the almonds and the water for 60 seconds, or well blended.
2. Pour the milk through a milk bag or fine mesh sieve into a large jar. Gently press the bag against the side of the jar to "milk" the almonds. Repeat 3-4 times, until most or all of the milk is separates from the solid pieces.
3. Store in the refrigerator for up to a week. Shake the container because the milk may separate. Enjoy!
4. *Some people like to soak the almonds in water overnight. Discard the extra water.
5. For the Flour: Save the solid pieces and place onto a parchment lined cookie sheet. Spread them out evenly. Preheat the oven to 200 degrees. Bake the flour for 2 hours, tossing 3 times during cooking. Store in an airtight container in a dark dry place. Use to coat chicken or fish, or in a baking recipe that calls for Almond Flour. (Note: almond flour isn't a 1:1 substitute for regular flour, it needs a binder, like xanthan gum)