I was on the Specific Carbohydrate Diet (SCD) quite a while before I tried making my own almond milk. I guess I thought it was time consuming and I was already spending so much time preparing food. Well I finally made it for the first time a few months ago and it was worth the wait. It tastes so good in smoothies, in tea or just on it’s own. If you haven’t made it before I highly recommend you try it. Everyone seems to have their own version of almond milk. I sweeten mine a little with dates but I don’t put in any vanilla extract.

Useful tips:

1. Use blanched almonds. They are less bitter and easier to digest.

2. Soak them overnight-this makes a smoother milk and also makes the milk more nutritious as the water activates the enzymes in the almonds.

3. The more powerful your blender, the better.

4. You will need a nut bag to make a smooth milk-I ordered mine from Love Tree Products in the UK.

5. This milk only keeps for two days in the fridge so only make a big batch if you will use it.

6. Place the leftover almond meal in a very cool oven for 2-3 hours to dehydrate it. It can then be used in baking.

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Homemade almond milk

A fresh and delicious homemade dairy-alternative, great in smoothies or great on its own!

Servings

Ingredients

• 1 cup (140g) Blanched almonds, soaked overnight
• 4 cups (940ml) Water
• 2 Organic dates, halved and pitted

Servings Ingredients 1 cup (140g) Blanched almonds, soaked overnight 4 cups (940ml) Water 2 Organic dates, halved and pitted

Instructions

1. Drain the soaked almonds and add to a powerful blender with the water and dates. Blend for a few minutes on high until you achieve a smooth milk.
2. Pour through a nut milk bag into a glass bottle with a lid. Use immediately or store in the fridge for up to 2 days.

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