Discover the joys of homemade almond milk, a delicious, nutrient-packed, dairy-free alternative. In this blog post, we’ll guide you through a simple recipe and share ideas for using the leftover almond pulp.
Ingredients:
- 1 cup raw almonds
- 3-4 cups filtered water
- Raw honey or preferred sweetener (optional)
Step 1: Soaking and Preparing the Almonds Begin by soaking 1 cup of raw almonds in water overnight. This process softens the almonds and helps remove enzyme inhibitors, making them more easily digestible and nutritious.
Step 2: Blending and Straining After soaking, thoroughly drain and rinse the almonds. Transfer them to a blender and add 3-4 cups of filtered water. Blend until the mixture becomes smooth and creamy. To achieve a velvety texture, gently squeeze the milk into a bowl, and strain the mixture through a nut milk bag or fine cheesecloth.
Step 3: Sweetening Your Almond Milk If desired, sweeten your almond milk with raw honey or your preferred natural sweetener. Stir well to incorporate the sweetness evenly.
Utilizing the Almond Pulp
Almond and Mango Cookies
Ingredients:
- 1 mango, peeled and chopped
- 1/2 cup almond pulp
- 2 tablespoons honey
Instructions:
- Combine all the ingredients in a food processor.
- Blend until well mixed and a smooth paste is formed.
- Spread the mixture onto dehydrator trays.
- Dry for 10-12 hours at a temperature of 43°C.
- Once thoroughly dried, the cookies are ready to be enjoyed.
Note: If you don’t have a dehydrator, you can use an oven on the lowest setting, with the door slightly ajar to allow moisture to escape. Keep an eye on them to avoid over-drying.
