1. Start by soaking whole unbleached almonds in water overnight.
2. Drain water off of almonds and give them a good rinse.
3. Blend 3 cups of water with one cup of almonds. You could do this on larger quantities if you have a big blender.
4. Pour liquid into a large jar using the nut milk bag to catch the pulp.
5. Slowly pull out the bag and give a good firm squeeze to release the milk from the pulp.
6. Pour almond milk into clean jars and store in the refrigerator.
You can add different things to your milk to flavor it. Honey, Maple Syrup, Vanilla…I choose to keep my plain, unsweetened because I add honey to my smoothies.
Homemade almond milk has a tendency to separate, always give it a good shake before serving.
Now for the pulp. Don’t throw it away! There is good nutrients in the pulp. You can throw it in your baking recipes. You can refrigerate it or freeze it. You can also dehydrate it in the oven by spreading it out in a thin layer on a cookie sheet and put in the oven on the lowest setting for a couple of hours until you get a dry consistency. You can then have the option of grinding it into a finer power and you will have almond flour.
This is my most requested cookie recipe. I’ve been making these for years, mostly for the holidays but we are currently in quarantine along with the rest of the country and I have to keep busy, so today is cookie day. It’s April, we are in northern Michigan, it is beautiful and sunny but it’s chilly so a great day for baking.
These cookies have a wonderful texture. They are crisp on the outside and chewy on the inside.
Here’s my recipe.
1 c butter
1 c brown sugar
1 c sugar
1 t vanilla
2 c flour
2-1/2 c blended oatmeal
1 t soda
1/2 t salt
1 t baking powder
12 oz choc chips
1 c chopped walnuts
1. Measure oatmeal and blend in blender to a fine powder.
2. Cream room temperature butter and sugars, add eggs and vanilla with mixer.
3. Slowly mix in flour, oatmeal powder, salt and baking soda.
4. Stir in chocolate chips and nuts.
5. Drop by teaspoonfuls onto parchment lined cookie sheet.
6. Before I bake them I sprinkle a little sea-salt on each cookie. This is optional but it makes them so decadent!
7. Bake for 9-11 minutes depending on your oven at 375 degrees
Important: After I remove them from the oven, I let them sit on the cookie sheet for one minute, then I move them to a cooling rack.
If you try this recipe, please let me know what you think!