Almond Milk & Almond Flour
I make almond milk and almond flour weekly. This is one of my favorite zero waste recipes because all it requires is buying almonds from the bulk section! All the bulk sections of supermarkets and health food stores that I have found offer almonds. Making this almond milk and almond flour (1) reduces your intake of additives and stabilizers often found in store bought almond milk, and (2) reduces waste (no more packaging to dispose of from almonds, almond milk or almond flour!).
- 1 1/3 cup almonds
- 4 cups water
Directions: Almond Milk (makes ~1 quart)
- Soak the almonds for at least 6 hours (I usually soak them overnight)
- Drain the water from the soaked almonds.
- Blend together the soaked almonds and water in a high-speed blender until there is a creamy texture with small almond bits.
- Pour the almond milk into a nut bag or through a cheesecloth over a large bowl. Squeeze the almond mixture to remove most of the water. The bowl is now filled with homemade almond milk! Transfer into an airtight container.
- Note: This can be messy, so pour slowly!
- Give a good shake before pouring into coffee, cereal, smoothies, banana nice cream, etc.
Directions: Almond Flour (makes ~1 cup)
- Take the almond meal leftover from making the almond milk and spread it out evenly on a baking sheet.
- Heat the almond meal in a 170*F oven for a few hours, checking every so often and shaking the tray.
- When the almond meal is dry, you have your almond flour! You can blend it in a blender for a finder texture if you wish.
- Store in an airtight container.