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.
How To Make Almond Milk at Home
What You Need
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
Blender or food processor
Fine-mesh nut bag or cheese cloth
- Place the almonds for a minute or two in boiling water, then rinse and pop off the skins
- 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.
- 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.)
- Combine the almonds and water in a blender. Place the almonds in the blender and cover with 2 cups of filtered water.
- 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.
- 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.
- 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.
- Sweeten to taste. Taste the almond milk, and if a sweeter drink is desired, add sweetener to taste.
- Refrigerate almond milk. Store the almond milk in sealed containers in the fridge for up to two days.
- 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
- 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
- Preheat oven to 350 degrees F and line a muffin tin with 8 paper liners.
- Crack and mix the eggs in a bowl.
- Next add bananas and mash. Add your sweetener of choice, baking powder, vanilla, almond milk and stir.
- 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.
- 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.
- Remove and let rest in pan for 5 minutes. Then cool completely on a cooling rack. They can be tender when they’re warm.
- 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!
As always I hope you have a happy weekend.
What Fiesta Friday treats do your pets get?