• Karen Gay

Almond Milk

  • Ingredients

  • 1800 ml filtered water

  • 300 g raw soaked or activated almonds

Method Blend almonds and water in a food processor until the almonds are a fine meal

  • Line a sieve with a piece of layered muslin cloth or a double layered chux

  • Pour the mixture into the cloth

  • Pull the sides together and GENTLY squeeze and twist until it squeezes dry

  • You now have almond milk

The process of activated almonds removes the naturally occurring phytates. The issue with phytates in nuts, seeds and grains is that they bind up the minerals, meaning that they are not absorbable in the digestive tract. Activating is a process that is essential for anyone following a vegetarian or vegan diet, as they are not getting minerals from as many other sources. To activate almonds

  • Soak almonds in salt water

  • Soak for 12-14 hour

  • Strain and rinse to remove the salt

  • Spread over a dehydrator rack, or baking tray

  • Dry for 12-24 hour at 55-60°C (the time difference will depend on the moisture content)

  • If drying in an oven, set to the lowest temperature possible, ideally no higher than 65°C

  • Occasionally stir the nuts to ensure even drying

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