 I always love trying to make foods at home instead of getting them at the supermarket - then I really know what's going in. The long life cartons you can buy at the supermarket often have added sugar and are usually only about 7% almonds. Almond milk is a great dairy free alternative - it's higher in protein than rice milk and is super easy to make. I use almond milk in my breakfast smoothie, over my muesli, in chia puddings and hot chocolate. You can add cinnamon or vanilla for some extra flavour. Time to make: 10mins + overnight soaking Makes: 750ml milk What you need: 1 cup organic almonds ( I get mine from Scoop Wholefoods) filtered water 2 pitted medjool dates (optional) 1 tsp cinnamon 1 tsp vanilla essence What you do:
 4. Strain milk through a cheese cloth/muslin cloth. Squeeze cloth until left with a dry almond pulp which you can save for later use.  5. Transfer milk to a glass jar and keep in the fridge. Use within 5 days. Can be frozen. You can use the almond pulp to make delicious almond-choc cookies. |
