Almond Basics

Almond Milk

 

Ingredients:
1 cup raw almonds
3 to 4 cups of water, plus more for soaking

Directions:
Place the almonds in a bowl with enough water to cover the nuts; cover that bowl with a small, overturned plate, and let this soak on the counter overnight.

 

In the morning, drain the water from the almonds. Rinse.  Place the almonds in a
high-powered blender along with three to four cups of water. I use 4 cups.
Blend really well. If you like you can use vanilla, stevia or honey to flavor.

 

 Pour through several layers of cheesecloth in a strainer.
Gather up your cheesecloth and squeeze.

 



Almond Flour

When you strain all the liquid out with your cheese cloth, you’ll have the pulp left over.

Pictured above is the pulp from almonds that have been peeled. Although the almonds peel quickly and easily I don't usually peel mine. I like it better with peeling for cracker and crust type things. If you want a lighter almond flour slip the peels off before blending.

I crumble my pulp onto a parchment paper lined dehydrator tray and dehydrate until dry. Give it a quick whirl in the blender. Don't over blend or it starts to clump.

Store almond flour in a tightly covered container in freezer. Remove an hour or so before using.

 

Almond Butter

• 2 cups almonds                                                   Just a few ingredients,
• 1/4 teaspoon salt                                                some patience and
• 1 tablespoon coconut oil, warmed                  lots of scraping :-)
• Food Processor and SPATULA

1. Process  almonds and salt until they become the consistency of almond flour.
2. Pour in warm coconut oil.
3. Continue processing, scraping often, until you have almond butter.
     It took longer than I thought it would but worth it!

Make various flavors by adding cocoa, honey or cinnamon.

Almond Cheese

• 1 cup raw almonds                  1.  Place almonds in a bowl.
• 1/2 teaspoon sea salt               Cover with water and a sprinkle of salt.
• 3 tablespoons water                 Soak for 24 hours.
• 2 tablespoons olive oil             2.  Drain and rinse thoroughly.
• 1 tablespoon lemon juice              Skin almonds.

3.  Place all ingredients in food processor.
4.  Process on high until it reaches a texture that resembles ricotta cheese.
5. Refrigerate up to 5 days.