Almonds have been a part of the human diet for centuries. Almonds were popular in the diets of ancient Egyptians and Indian populations. I love to use these delicious and nutritious nuts to make homemade almond milk and sprouted almond butter. They are rich in monounsaturated fatty acids, fiber, antioxidants, vitamins like riboflavin and vitamin E, and trace minerals such as magnesium, manganese, calcium and iron.
Ingredients for 4 cups of homemade almond milk,
- 1 cup almonds, soaked in water for 8 hours
- 3 to 4 cups of water, depending on the creaminess you desire
- 2 Tbsp. sesame seeds, optional, rich in calcium
- 1 tsp. vanilla essence
- tiny pinch of pink salt
Blend everything to a creamy fluffy consistency, about a minute in a high speed blender. It can be used as is in smoothies, soups and sauces. Delicious! Pouring it through a very fine sieve makes it more creamy and smooth, removing the pulp. Don’t throw this away though, it can be used in crackers, muffins or cookies. No waste.
Homemade Almond Milk can be kept in the fridge for up to 4 days.
For a quick, soak free version just blend 1 Tbsp. of almond butter with 1 to 2 cups of water, easy as can be right!?
You should give it a go!
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