- 325g activated almonds
- 1000g filtered water
- pinch Himalayan sea salt
- 200g extra filtered water
Method:
- Place all ingredients (except extra water) into TM bowl and blend 2 mins/speed 9.
- Pour mixture into a nut bag over a large bowl and squeeze out the ‘milk’.
- Return almond pulp to TM bowl and add the 200g extra filtered water and blend 1 min/speed 9.
- Strain this second mix through the nut bag and add to the ‘milk’ to be stored in the fridge to be used as needed.
- Spread the pulp onto an oven tray and dry in the sun or very low oven until completely dry before blitzing in the Thermomix for 10 secs/speed 9 and storing in the fridge to use as almond meal in recipes.
Tips:
- Shake before using to distribute any sediment through the ‘milk’.
- Use hot in drinks such as hot chocolate.
- Use cold in place of milk on GF cereals.