Almonds are a good source of protein and mono-unsaturated fats. They also contain fiber, antioxidants and minerals such as magnesium, manganese, phosphorus, calcium and iron. However, some commercial brands of almond milk contain as little as 2 per cent almonds. Almond milk also contains less protein, calcium and vitamin D than cow’s milk.
Most tetra-pack varieties contain between 2-10 per cent almonds and many are pasteurised for a longer shelf life. Many also contain added sugar and preservatives.
Making your own almond milk at home boosts the proportion of almonds to
about 15 per cent, resulting in a richer, creamier milk.
You can sweeten it with honey, dates, or even dry grapes.
I used dates and a pinch of salt.
You can use the almond pulp for all kinds of things. You can put them in cookies, bread etc.. you can even dry it in oven or under the sun and then blend it up to make almond flour. Oh, it smells so nice when drying it in oven.
INGREDIENTS
1 cup almonds nuts
6 cups filtered water
4 pitted dates
Pinch of salt
PREPARATION
- In a medium bowl, place raw almonds and add 2 cups of water. Soak over night.
- Drain and place almond in a blender, add 4 cups of filtered water, pitted dates and pinch of salt.
- Blend until smooth (1 to 2 minutes)
- Place a nut bag into a pouring container, and slowly pour the almond milk mixture unto the bag.
- Gently squeeze the bottom of the bag to release the milk. This process can take few minutes, so be patient.
- Serve the milk straight away or store in the fridge for 2 to 3 days.
2 Responses
Thanks so much for this recipe! I will try this. I am allergic to iodine and most milks, (almond, soy, coconut, etc), have sea salt in them. Not something I can drink! Maybe I can finally drink and use almond milk!
You’re welcome. I hope you have tried it already. I’m sorry for late reply. Everything you make at home is the best.