Homemade Almond Milk & Almond Meal, Banana & Chestnut Flour Muffins

Homemade Almond Milk & Almond Meal, Banana & Chestnut Flour Muffins

I’ve been going through this health kick and trying to cut out milk high in lactose but struggling to find one that I like for everthing.  ie one type for me suits cereal, another just about for my cup of tea, but I’ve yet to find one I like with coffee.  I’ve tried soya milk, oat milk, rice milk, coconut milk and a few more I am sure.

It came up in conversation when talking about these milks about how many of the so called ‘healthy’ shop bought ones can contain many other things that one might not wish to chose to have in one’s ‘healthy’ diet and with this I decided to try to make my own, being assured it was easy.

With fresh raw almond milk or any other milk you decide to make you know exactly what you are ingesting at the end of the day.  It is delicious, healthy, unprocessed and if you use the meal left over it’s pretty economical too.  You can use the meal for cookies, crumb crusts, porridge, granolas etc the list is endless.

I’ve included how to make the almond milk below, you could transfer the almonds for something else, my next attempt it cashew milk.  I’ve also enclosed how to make muffins with the meal left over, but there are many other options out there as to what to do with it.

Visual Evidence


How To Make Almond Milk at Home

Makes about 2 cups

What You Need

Ingredients

1 cup raw almonds, preferably organic
2 cups water, plus more for soaking, I used filtered water
Sweeteners like honey, sugar, rice or coconut syrup, or maple syrup, to taste, optional

Equipment

Bowls
Strainer
Measuring cup
Blender or food processor
Fine-mesh nut bag or cheese cloth

Instructions

  1. Place the almonds for a minute or two in boiling water, then rinse and pop off the skins
  2. Soak the almonds overnight or up to 2 days. Put the almonds in a glass bowl, cover with water to about an inch and let stand at least overnight.  You can place in the refrigerator up to 2 days, the longer the creamier the milk at the end.  The almonds will plump up a little.
  3. Drain and rinse the almonds. Drain and thoroughly rinse the almonds.  It’s best to discard the soaking water because it contains phytic acid, which inhibits the body’s ability to absorb nutrients.)
  4. Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of filtered water.
  5. Blend at the highest speed for 2 minutes. Blend until the almonds break down into a very fine meal, the water should be white and opaque. 
  6. Strain the almonds. Line the strainer with either the opened nut bag or cheese cloth, and place over a measuring cup. Pour the almond mixture into the strainer.
  7. Press all the almond milk from the almond meal. Gather the nut bag or cheese cloth around the almond meal and twist close. Squeeze and press with clean hands to extract as much almond milk as possible. You should get about 2 cups.
  8. Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
  9. Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.

Recipe Notes

  • Using the leftover almond meal:  I’ve included a recipe using the meal for muffins, however there are many other ideas on how to use the leftovers, one thing I have not tried yet is to make almond flour out of it.  Apparently you can spread it out on a baking sheet and bake it in a low oven until completely dry (2 to 3 hours). Dry almond meal can be kept frozen for several months and used in baked goods.

Almond Meal, Banana, Chestnut Flour Muffins

Serves: 8
Ingredients
  • 2 small eggs
  • 2 medium ripe bananas
  • 3 Tbsp sweetener of your choice, I used Biona coconut blossom nectar
  • 3 Tbsp unsweetened vanilla or plain almond milk
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 cup almond meal
  • 1/2 cup oatmeal flour + 2 Tbsp chestnut flour
  • Optional toppings: chopped nuts, rolled oats, crumb topping
Instructions
    1. Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
    2. Crack and mix the eggs in a bowl.
    3. Next add bananas and mash. Add your sweetener of choice, baking powder, vanilla, almond milk and stir.
    4. Add almond meal and oat flour, chestnut flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
    5. Bake for 25-34 minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give.
    6. Remove and let rest in pan for 5 minutes. Then cool completely on a cooling rack. They can be tender when they’re warm.
    7. Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.

If you want to make a healthy breakfast using your freshly made almond milk, click here:  Chocolate Chia Breakfast

This is my contribution towards Fiesta Friday #107

Archie asked if he could have a little feature in my Fiesta post again, so I showed his innocent little face with his cuddly Teddy on his way home when we first bought him.  Little did we know that such a small little thing would get the upper hand with his new companion, the real ‘Teddy’, my Frenchie, when it came to the dogs version of Fiesta Friday at home, not who got what bone!

Archie the Pug

I look really cute with my Teddy, but wait until I get to meet the real ‘Teddy’ (see below)

Archie the Pug & Teddy the Frenchie

Fiesta Friday with the Dogs

As always I hope you have a happy weekend.

What Fiesta Friday treats do your pets get?

Justine x

  7 comments for “Homemade Almond Milk & Almond Meal, Banana & Chestnut Flour Muffins

  1. February 20, 2016 at 2:24 PM

    Archie is so cute!

    Like

  2. February 20, 2016 at 3:07 PM

    I made almond milk and coco nut milk when my kids were small because of allergies. Today it is also possible to buy milk without laktose, as many have problems to tolerate. Your dogs look very happy Justine 😀 Have a nice weekend.

    Like

  3. February 20, 2016 at 4:11 PM

    I love that you made almond milk, Justine. It looks really delicious. 🙂

    And hello, cutie pies! x

    Like

  4. artseafartsea
    February 20, 2016 at 8:23 PM

    Love the process of making almond milk. It seems a bit too strenuous for me. I do drink it exclusively now but I buy it at the grocery store (unsweetened of course). The dogs are adorable. 🙂

    Like

  5. February 21, 2016 at 4:13 PM

    The muffins sound so good and healthy! And Archie is adorable! 🙂

    Like

  6. February 22, 2016 at 9:10 AM

    Never tried making almond milk – I know, I know!! hahaha! Yours looks so delicious, and of course, very healthy, since you made it yourself 🙂
    Love the new little pup, Archie. Teddy will probably be annoyed by his cuteness and energy, but good to keep him on his toes and young at heart.

    Like

  7. February 22, 2016 at 10:11 PM

    Justine, I gave up dairy a few years ago. I too tried a variety of dairy free alternatives as coffee and chai were my priority. The best milk that gave the same results as regular milk was Blue diamond Almknd milk. Only, you need to add 1/2 cup milk to make 1 cup coffee! I love your healthy version of almond milk and the muffins! I bet the muffins were delicious! Archie is adorable! Thanks for bringing all of them to FF!

    Liked by 1 person

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