| Why almond milk? |
It is one of the most nutritionally valuable milk substitutes available today which is free of lactose, gluten, casein, cholesterol and saturated fats!
It contains a large number of minerals and vitamins like calcium, iron, zinc, vitamin E, potassium amongst others. Almond milk is also low in calories, at only 40 calories and 3 gm of fat/ 8 oz serving whereas cow’s milk stands at 146 calories, 8 gm of fat, 5 gm of saturated fats and 24 mg of cholesterol/ 8 oz serving! Now you do the math 😀
| Ingredients needed to make this goodness |
1 cup raw almonds | 2 cups water | 2 tsp Madagascar bourbon vanilla extract | 1 tbsp raw organic honey | few drops of liquid stevia to your liking |
Cover the almonds with water and let it soak overnight | Drain and rinse the almonds before use
Add almonds and 2 cups of water and blend for 1 minute
Add vanilla, honey and stevia (as pictured) and blend for a further 30-40 seconds
You can drink the milk as is if you like a course texture but for a smoother finish, line a bowl with cheesecloth and strain the milk through.
The milk stays for around 4 days refrigerated and do not throw the almond remains in the cheese cloth!
Take the remains and on lowest oven setting dry it out and run it through a food processor for fresh almond flour | Recipe for chocolate chip cookies with this almond flour to follow!