Sunday, March 24, 2013

Almond Milk and Almond Flour


I rarely drink or use almond milk, but I had a friend staying at my place and she left some almond milk in my fridge.  I used some in a shake and instantly fell in love. Then, of course, I had to try making it from scratch. From there, the inspiration increased to wanting to make my own almond flour.  I couldn't be happier with the outcome and can't wait to see what mischief I can get into with these guys! 

Almond Milk 
Makes 3 cups

Ingredientsraw almonds, sea salt, water, vanilla extract, and stevia {maple syrup or honey}

First, place in a bowl:
• 1 cup almonds
• 1/4 Tbsp sea salt

Then add water until the water is above the almonds an inch or more. Stir slightly. 

{To save time I actually soaked 8 more cups of almonds w/ 2 Tbsp of salt to make my Soaked and Dehydrated Almonds}

Soak for 8 hours or more

Optional: After soaking, I took off the skins because I wanted the flour to look white and pretty. 

Strain the almonds and then place in a blender.

Add to the blender:
• 3 cups of water
• 1/2 tsp vanilla extract
a few drops of stevia {or alternative: maple syrup/honey}

Blend for 3 minutes on high. Then strain the almond milk in a strainer and/or cheesecloth {the cheesecloth will remove more of the almond pulp/meal} 

Do not throw away the almond pulp {the pasty stuff in the strainer/cheesecloth}.  You will be using this to make the almond flour.

At this point taste the almond milk and decide if you like how it tastes or if it needs more sweetener and adjust if needed. Store the almond milk in the fridge.

Try making Chocolate Almond Milk w/ just adding some cocoa powder and some more sweetener or adding a little bit of almond extract would be a great variation as well!

Now you are ready to make the almond flour... 


Almond Flour
Makes approx. 1/2 of a cup

Take the almond pulp and spread out in either a dehydrator or on a baking pan.  I used a dehydrator. Dehydrate on lowest setting overnight {twelve hours} or until completely dried out.  Then take out the dried almond pulp and place in a coffee grinder, food processor, or blender and mix on high until powdered. And there you go! Almond flour:)

If you use your oven, put on the lowest temperature and bake until dried out. Keep an eye on it, you do not want to toast or burn it! This should take around 3 hours.

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Comments (19)

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How clever! Thanks for the recipes. My daughter isn't doing dairy right now so I may have to try this.
My son was having really rough times with lactose after having gone through countless ear/sinus infections before he had even turned 1! We introduced probiotics, which really seemed to help. After a lot of reading, I didn't feel very comfortable with using soy milk, so we used mainly almond milk, but it's expensive! Thanks for sharing your recipe!
Jamie H
coffeewithus3.blogspot.com
1 reply · active 635 weeks ago
Aw.. I had chronic ear aches as a child as well!:( And yes, soy isn't all that healthy. I also love coconut milk! I think I am going to try to make that from scratch as well:)
How much does it cost to make a batch of this. Also where do you buy the raw almonds.
1 reply · active 635 weeks ago
It depends where you live and where you buy it. We buy our almonds at Costco and if my math is correct then it's about $1.30 for a batch of the milk and the flour!
I love how you don't waste anything with this - it's like a two for one deal :) Can't wait till I've saved up for my dehydrator.... lol
1 reply · active 635 weeks ago
Aww yes! I love my dehydrator! I hope you are able to save up soon:) We actually got ours from my grandma:)
This is great. Do you think I could do the same thing with pecans for pecan flour? Have you ever tried that?
We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. We also have a $50.00 Visa Gift Card Giveaway. Here is the link to the party. http://www.adornedfromabove.com/2013/03/wednesday...
We hope to see you there.
Debi and Charly @ Adorned From Above
1 reply · active 635 weeks ago
Oh I have never have tried pecans, BUT I don't imagine why not!!! I have some pecans in the freezer.. I may just have to try this:)
Looks easy enough! We will have to try this.

Abby www.omamas.com
Just found your blog. New to paleo, but your stuff is nice! Question about making the almond milk, etc. Isn't that a lot of salt you're using to soak those almonds? What is the purpose for that amount of salt? Thanks for explaining :-) - Lisa
2 replies · active 635 weeks ago
Hi Lisa, The salt is to help the flavor of the nuts and make them taste good. Not all that salt get's soaked in, some of it gets strained out with the excess water. Hope that helps answer your question!
The salt also breaks down the enzyme inhibitors that nuts have and make them easier to digest. You can rinse the salt off before making almond milk or if you remove the skins you won't taste it at all.
I'm going to have to try this. I use almond milk in my coffee now since it's so much more shelf stable than dairy. My name is Katie and I host Inspired Weekends, open from Friday to Thursday. I would love to have you link up!
Way to go! Love it. Ive never tried making almond flour. Good use of the leftovers!
Thanks for the clear instructions. I have always been a little apprehensive when it comes to making almond milk, but I might just give this a try.
Good tutorial. I really had no idea making almond milk could be so simple. Going to give it a try.
Pinning and sharing on my Facebook Page :)
I usually do a very similar recipe, but I find that using the almond flour after isn't the same as regular almond flour- it could be because the oil in the all goes into the milk and the pulp isn't as rich? Most of my with this flour baking has turned out on the heavy/dry side, do you gave nay suggestions? Or do you have any recipes (especially muffins) that have turned out using almond flour? Thanks so much!
1 reply · active 580 weeks ago
Oh, and I used a vitamin for it, if that makes a difference.

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