With this recipe you get a two for one, homemade almond milk AND almond meal that you can use to bake all sorts of yummy things.streaming movie Hotel de Grote L
2 Cups of Raw Almonds
2 Cups of Water
1 Tsp Vanilla (optional)
Dash of Sea Salt (optional)
One Knee-high or other clean stocking type for straining
Soak almonds in the water 6 hours or overnight*. DRAIN almonds and THROW AWAY water used for soaking**.
Prepare large pitcher or bowl by stretching hose over opening to strain almonds from milk.
Add soaked almonds to blender, add four (4) cups of FRESH water, cover and blend on high speed, add vanilla and salt if desired. Once mixture is white and almonds are finely ground and pureed, pour into prepared pitcher about a cup at a time.
Carefully and thoroughly squeeze hose to allow milk to drain into container. Empty ground almonds onto waiting cookie sheet. Repeat process until all milk is in container and you have a nice sheet of almond meal waiting to go into the oven.
Almond milk can keep in the fridge for a week and can be frozen.
*A short cut I’ve used is to pour boiling water and allow to soak for two hours.
**This water contains the toxic elements that protect the almond in nature, better not to ingest them).