Tuesday, 7 April 2015

Basic Almond Milk

Hi everybody! This recipe that I´m sharing with you is just a basic almond milk recipe. This could be the base of any meal, especially breakfast because it´s a real vitamin boost containing vitamin A, D and E! I like to have this as breakfast together with homemade granola, oats and walnuts topped with cinnamon. Almond milk is incredibly easy to make. It basically takes just two ingredients to make, but I like adding some maple syrup to give it a sweeter, rounder taste, but only almonds and water will work deliciously too.

Makes 1 large bottle
1 cup blanched almonds
3-4 cups cold water 
3 tbsps maple syrup

First, and most important step is to soak the almonds overnight to make them soft and bendable. Once the almonds have soaked, measure up one large cup of the almonds, and three to four cups of water depending on how runny you want the almond milk to turn out. Mix in a blender for about 20 seconds. Next step is to strain the mixture. For this you will need a thin cotton kitchen towel (or you could of course use a jelly bag strainer if you have that). Cover a bowl with the towel and pour in the almond milk. Squeeze the liquid out so that the almond mass is inside the towel. I like spreading this onto a baking tray and let it dry in the oven on 100C for about one hour, and use it in porridge or in pancakes together with buckwheat flour. You could of course leave the almond milk at this point and it will taste wonderful. I love adding maple syrup, and if you decide to add it, have the milk back into the blender and add the maple syrup. Pour the almond milk into an air tight bottle and it will hold in the fridge for up to six days. 

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