It sounds crazy, but I make my own almond milk. Every Sunday I make one batch that lasts me the entire week…and it takes only five to ten minutes to prepare (after soaking the almonds). About a month ago, I accidentally stumbled across a way to use the leftover almond pieces that get caught in the sieve and are normally thrown away. Now, I make two recipes in five to ten minutes from just one cup of almonds, and no food is wasted. Check it out!
1 1/4 cup raw almonds, soaked (6 hours or more)
2 1/2 cups filtered water
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3 dates, pitted and broken into small pieces
Take off the skins of the soaked almonds by pinching the large, rounded end. Skins should pop right off. Place skinless almonds in blender with all of the remaining ingredients. Blend non-stop for 4 minutes. Pour liquid through sieve into container that catches the liquid. This is the almond milk. Keep ingredients caught in sieve.
After liquid has drained through sieve to produce almond milk. Take spatula or back of wooden spoon and press on the remaining ingredients in the sieve. More liquid should come out. Continue until as much liquid as possible is removed. Mix with spoon until a frothy almond mousse results. To sweeten, drizzle agave nectar, honey or maple syrup in. Holds in refrigerator for a week or more. Great plain or with berries or stone fruit mixed in.
Voila! You now have almond milk and almond mousse from just one cup of almonds…and nothing is wasted.
If you have any ideas/suggestions for how to serve the almond mousse, please comment and let everyone know!This entry was posted in Gluten Free Recipes and tagged almond, almond milk, almond mousse, almonds, dairy-free milk. Bookmark the permalink.← I scream for…A Gluten-free Take on the 2010 Dietary Guidelines for Americans →