Almond Milk, Pulp and Flour
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Making your own Almond milk is relatively easy, and you'll know exactly what's gone into it.
ALMONDS
I prefer to use raw (not roasted or salted) pesticide-free Almonds. To help reduce the amounts of anti-nutrients (phytic acid in particular) in the Almonds, I either blanch or activate my Almonds. A large amount of the anti-nutrients are in the Almond skin, so removing the skin (by blanching) or activating the almonds (soaking them until the anti-nutrients have leached out of the skins) will help a lot.
If you blanch the almonds, the almond pulp leftover from making the milk will be whiter and lighter, and drying it will make Almond Flour. If you leave the skins on the almonds, they will be blended into the leftover pulp, and after drying it you will have Almond Meal.
ALMONDS
I prefer to use raw (not roasted or salted) pesticide-free Almonds. To help reduce the amounts of anti-nutrients (phytic acid in particular) in the Almonds, I either blanch or activate my Almonds. A large amount of the anti-nutrients are in the Almond skin, so removing the skin (by blanching) or activating the almonds (soaking them until the anti-nutrients have leached out of the skins) will help a lot.
If you blanch the almonds, the almond pulp leftover from making the milk will be whiter and lighter, and drying it will make Almond Flour. If you leave the skins on the almonds, they will be blended into the leftover pulp, and after drying it you will have Almond Meal.
ACTIVATING ALMONDS
To activate Almonds, soak them overnight (12-18 hours) in a sealed glass jar, covered with filtered or spring water. Drain and rinse the Almonds. If you would like to eat the activated Almonds, they then need to be dehydrated. You can use a dehydrator, or put them in an oven on low heat (60C) for 6 to 24 hours, until they feel and taste dry. But for the purposes of making Almond milk, dehydration is not required.
To activate Almonds, soak them overnight (12-18 hours) in a sealed glass jar, covered with filtered or spring water. Drain and rinse the Almonds. If you would like to eat the activated Almonds, they then need to be dehydrated. You can use a dehydrator, or put them in an oven on low heat (60C) for 6 to 24 hours, until they feel and taste dry. But for the purposes of making Almond milk, dehydration is not required.
Ingredients
Other Requirements:
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Method
1. Place the Almonds in and water into the blender. Blend on the highest setting for 1 to 2 minutes. Thermomix blends for 60 seconds on speed 9. The Almonds should be broken down till very fine, and the water white and opaque.
1. Place the Almonds in and water into the blender. Blend on the highest setting for 1 to 2 minutes. Thermomix blends for 60 seconds on speed 9. The Almonds should be broken down till very fine, and the water white and opaque.
2. Strain the liquid through the nut milk bag. Press all of the Almond milk from the Almond pulp. Add the flavourings to the jug (optional) and pour in the Almond milk.
You can also add the flavourings into the blender with the Almonds, however, the left-over Almond pulp will also be flavoured.
You can also add the flavourings into the blender with the Almonds, however, the left-over Almond pulp will also be flavoured.
3. Store in the refrigerator for up to 3 days.
The recipe can be printed below (jpg or pdf)
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USING THE LEFT OVER ALMOND PULP
All that Almond pulp left in the nut bag doesn't have to be wasted. You can use it in your cooking... Use the paste in recipes, add it to smoothies or yoghurt or eat it toasted in a granola. You can even freeze it in an ice-cube tray for use at a later date.
The paste can also be dried out to be used as Almond Flour.
MAKING ALMOND FLOUR FROM THE PASTE
If you have a dehydrater, you can use it to dry out the paste. Alternately, to use an oven to dry out the Almond meal, spread it thinly onto a baking tray (I like to a re-usable baking tray liner).
All that Almond pulp left in the nut bag doesn't have to be wasted. You can use it in your cooking... Use the paste in recipes, add it to smoothies or yoghurt or eat it toasted in a granola. You can even freeze it in an ice-cube tray for use at a later date.
The paste can also be dried out to be used as Almond Flour.
MAKING ALMOND FLOUR FROM THE PASTE
If you have a dehydrater, you can use it to dry out the paste. Alternately, to use an oven to dry out the Almond meal, spread it thinly onto a baking tray (I like to a re-usable baking tray liner).
Bake it in the oven. I use a 160C (fan forced) oven for 15 - 20 minutes. You want it to dry out completely without browning or burning it, so you can use a lower temperature for a longer time if you prefer...like at 90C for several hours until dry.
Then process it in a Thermomix (speed 8 for 10 seconds) or in a food processor using pulses -be careful that you don't over-process it, as you may end up with Almond butter instead- to break up the larger lumps.
The Almond Flour can be kept in an air-tight container in the freezer for several months and used in cooking or in the place of bread crumbs - it makes a great Gluten Free Crumb. Mix with some grated parmesan for extra flavour.
Try my Blueberry Muffin Recipe that uses this Almond Flour. They are Gluten free, Low Carb, No Added Sugar and SIBO Friendly.
Try my Blueberry Muffin Recipe that uses this Almond Flour. They are Gluten free, Low Carb, No Added Sugar and SIBO Friendly.
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