#Flashback to 2015 when I made Raw Almond Milk and Cookies. Yup! 3 years before I decided to take this cooking thing seriously lol. I had bought a whole bag of Raw Almonds from a trip to Turkey and I didn't feel like I was getting through them quick enough so I decided to put them to use in another way
I don't actually have any other photos of this recipe other than this old one I dug up from my Instagram feed, but as its #WorldMilkDay I wanted to share with you this simple dairy-free alternative to milk. With a bonus recipe of Almond cookies.
I plan on making this more often as my husband and I just find the shop bought nut milk so dissatisfying, so lookout for a much more refined recipe. As I mentioned, this is one from 2015 with a few up to date tweaks and methods. Still delicious though!
Prep Time: 8-13 hours
Serves: 4 cups
Shelf Life: 2-3 days refrigerated
320g or 2 cups Raw Organic Almonds
6 cups Filtered Water
2 tsp Vanilla Extract
2 tbsp Agave Nectar (sweetened milk, skip if you want it unsweetened)
Almond Pulp (from extracted milk)
1-2 tbsp Agave Nectar (depending on how sweet you want them)
Feel free to add:
This is a basic recipe from 2015, but if I were to make it again, I add the above extras.
What you'll need:
Large Glass Bowl
Pre-heat oven 180 degrees
In a glass bowl, pour in the almonds and cover with the filtered water. Then cover the bowl with a breathable kitchen towel and soak for 8-12 hours. Better to do this overnight.
Next, drain and discard the soaked liquid, do not use this water or else you'll end up with very bitter, uncleaned almond milk.
Rinse almonds thoroughly to get rid of any synthetic compounds and anti-nutrients if your almonds aren't organic.
Add the soaked almonds into a blender or food processor on high for 60 seconds.
Pour into the pulverised almonds into the nut milk bag, then squeeze and strain into a jug.
Place the pulp to one side as you'll need them for your cookies.
Rinse your blender/food processor and pour back in the strained milk, add the vanilla extract, and agave nectar. Blitz again until completely smooth.
Pour into milk bottles or mason jars and store in the fridge. Enjoy with hot drinks like my Golden Milk, cereal or add to smoothie blends.
Line up your oven tray with baking or parchment paper.
In a bowl add your almond pulp and mix all ingredients, making sure all is combined well.
Next, roll the pulp into balls, place on the baking tray and flatten with your fingers to create a cookie shape.
Pop in the oven and bake for 30-35 minutes or until golden brown colour.
Place unto a cooling rack for 10 minutes then enjoy
Did you make this recipe?