Ingredients
Units
Scale
- 1 cup raw almonds
- 2 1/2 cups filtered water (plus extra for soaking)
- Pinch salt
Instructions
- Rinse almonds and place them in a large non-plastic bowl, adding just enough water to cover them. Sprinkle with the pinch of salt and cover. Allow to soak for at least 5 hours but ideally, overnight.
- When the almonds are ready to go, they will have swollen in size and perhaps even started to sprout. Wash them well and add them to your blender with 2½ cups filtered water. Blend really well.
- Over a bowl, pour almond milk through a milk bag or even a baby’s muslin wrap. You may have to squish the pulp to ensure all milk is squeezed out. To store, pour into a bottle and refrigerate to use within a few days.
- Perfect with my homemade muesli.
Notes
- Almonds are fantastic for your heart, help to alkalise the body and support brain function. You may even find your kids likes the taste too. Mine sure does.
- Prep Time: 5 hours
- Cook Time: 5 minutes
Nutrition
- Calories: 137
- Sugar: 1
- Sodium: 25
- Fat: 12
- Saturated Fat: 1
- Carbohydrates: 5
- Protein: 5
