Almond Milk and Flour

Almond Milk and flour

What you’ll need:

2 x cups (preferably raw) almonds and enough water to cover
  1. In a bowl, cover almonds with water and allow to soak for a couple of hours. This softens the almonds, improving digestibility and also begins the sprouting process, thus amplifying their health benefits.
  2. After soaking, drain the soaking water.
  3. In a high speed food processor, combine almonds with 4 x cups water (you may need to do it in 2 batches)
  4. Blend away until creamy. There will remain some almond grittiness, how much depends on how good your food processor is (note to self: add  Vitamix to wishlist)
  5. Line a fine mesh sieve with cheesecloth and place over a bowl. Pour the almond mixture into the sieve and let drain, then grab the corners of the cheesecloth, hod together securely and squeeze the cheesecloth to extract all of the milk. Note: I managed to do it without the cheesecloth, but that is because my food processor is a hand-me-down from mum and not that much chop. Ha ha pardon the pun
  6. Reserve the pulp in the sieve for making the flour
  7. Transfer the milk to a covered container – will keep for up to 3 days refrigerated

To make the flour

  1. Spread the pulp on a flat tray lined with non stick paper
  2. Pop in the oven at 100°C and gently dry out for approx 15 – 20 mins without browning the pulp (you can also achieve this by using your dehydrator that I know is shoved in the back of your cupboard!!!)
  3. Transfer to a food processor and grind to a silky four
  4. Store in an airtight container in the refrigerator for up to 3 days (personally I think it will last a little longer, but you do as you please)

(adapted from Raw by Charlie Trotter and Roxanne Klein)

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