Until recently, buying almond milk felt like a bit of a splash out…So I was pleasantly surprised to discover just how easy (and cheap) it is to make myself! It’s truly scrumptious and super cost effective as the leftover almond pulp can be easily incorporated into breakfasts or baking. Have a play with my ‘optional ingredients’ to find the sweetness that suits you and then pour over cereal, mix into smoothies, use in hot cocoas (unreal) or as a dairy/soy milk substitute in baking….
1.5 cups whole raw blanched almonds
3 cups of purified water for soaking
3 cups of purified water
2-4 dates (optional)
1 teaspoon tsp vanilla (optional)
Pinch of cinnamon (optional)
Pinch of sea salt
2 drops of stevia or 2 teaspoons of maple syrup
Soak almonds in the water overnight or for at least 6 hours
Nutrition Bite – Almonds: a very good source of vitamin E, manganese, magnesium, copper, riboflavin (vitamin B2), and phosphorus. Fortunately, although 1/4 of a cup of almonds contains about 18 grams of fat, most of it (11 grams) is heart-healthy monounsaturated fat!
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