• 325g activated almonds
  • 1000g filtered water
  • pinch Himalayan sea salt
  • 200g extra filtered water

Method:

  1. Place all ingredients (except extra water) into TM bowl and blend 2 mins/speed 9.
  2. Pour mixture into a nut bag over a large bowl and squeeze out the ‘milk’.
  3. Return almond pulp to TM bowl and add the 200g extra filtered water and blend 1 min/speed 9.
  4. Strain this second mix through the nut bag and add to the ‘milk’ to be stored in the fridge to be used as needed.
  5. 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.
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