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Yummy Almond Mylk
Posted on May 6, 2012 by in UncategorizedHi Vickie and Teresa…. Thank you so much for the kit to make the Almond Milk it is delicious…is there a recipe I can use the left over husks or do I have to toss it?I definitely will be at the Movie on the 26th and look forward to taking some classes with you …see you at the next meetingHave a great weekendMarillyn
Ingredients:- 1 cup raw almonds
- water for soaking nuts
- 3 cups water
- 2 dates (optional)
- 1/2 tsp vanilla (optional)
Preparation:Soak the almondsin water overnight or for at least 6 hours.Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth.
Strain the blended almond mixture using a cheesecloth or other strainer.
Homemade raw almond milk will keep well in the refrigerator for three or four days.
2 Responses so far.
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Hi Marillyn!
I’m glad you enjoyed the mylk,and yes, in raw food, there is no waste! you can use the husks to make Macaroons!
Macaroons recipes
1 cup coconut flakes
1 cup large coconut pieces
3/4 cup almond pulp from almond milk
1/8 teaspoon salt
1/2 cup agave or sweetener of your choice
2 tablespoons coconut butter
1/2 teaspoon vanilla
1 teaspoon almond extract optional
Put in food processor
Put coconut,almond pulp and salt. Pulse-chop 4-5 times. Add remaining ingredients, pulsing until incorporated.
Place a teaspoon of mixture into your palms and roll into a ball and then lightly flatten or shape as you like.
Dehydrate at 110 degrees for 8 hours or just put it in the refrigerator
or freeze.
In enjoy
Hi Marillyn!
I’m glad you enjoyed the mylk,and yes, in raw food, there is no waste! you can use the husks to make Macaroons!
Macaroons recipes
1 cup coconut flakes
1 cup large coconut pieces
3/4 cup almond pulp from almond milk
1/8 teaspoon salt
1/2 cup agave or sweetener of your choice
2 tablespoons coconut butter
1/2 teaspoon vanilla
1 teaspoon almond extract optional
Put in food processor
Put coconut,almond pulp and salt. Pulse-chop 4-5 times. Add remaining ingredients, pulsing until incorporated.
Place a teaspoon of mixture into your palms and roll into a ball and then lightly flatten or shape as you like.
Dehydrate at 110 degrees for 8 hours or just put it in the refrigerator
or freeze.
In enjoy