Homemade almond milk contains no preservatives and may work out cheaper than store bought options.
Equipment required:
- Nut milk bag / cheese cloth (Mine is handmade, but you can purchase yours at some health shops or online at Faithful to Nature)
- Blender (I used a Nutribullet)
- Glass storage container
Ingredients:
- 1 cup raw almonds
- 3-4 cups of natural spring water
- Pink of Himalayan rock salt
- 1 teaspoon melted coconut oil
- 2 soaked dates (optional)
Makes 4 cups
Instructions:
- Soak almonds in cold water overnight.
- If adding dates, soak them for about 15 minutes in warm water to soften.
- Drain dates and almonds and to the blender with fresh water.
- Add coconut oil, Himalayan rock salt, dates and blend.
- Strain through a nut milk bag or cheese cloth.
- Store in a glass container in the fridge for about 5 days.
- Keep the almond fiber and make these Banana muffins.
Let's make it together:
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Make these delicious banana muffins with the leftover almond fiber
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