ALMOND MILK & DON'T FORGET THE CRACKERS
Almond milk is mostly water so it's important to consume the pulp in order to benefit from the entire nutrition profile. The following is a homemade recipe for Almond Milk and Crackers with no additives or preservatives. This brings true meaning to the popular "Whole Foods" movement!
This recipe can be easily doubled - however I prefer smaller batches to optimize nutrient density using fresh ingredients consumed within a couple of days. If you want to bake with Almond milk, larger batches may be more convenient.
1 Cup Raw Almonds
3 Cups of Filtered Water
1 Tsp Pure Vanilla Extract (Optional)
Soak the Almonds in lukewarm filtered water for a minimum of 7 hours, covered on the counter-top.
Discard the water and rinse the almonds.
Place the almonds in a blender with 3 cups of fresh filtered water.
Blend thoroughly for 2-3 minutes for a milky smooth appearance.
Use a very fine strainer, cheese cloth., or nut bag to filter the pulp from the milk. I recommend a glass mason jar with a well fitted lid for the milk. Squeeze out as much moisture as possible.
Reserve the pulp for the Almond Crackers Recipe. This can be stored in the fridge overnight if you do not have the time to make them right away.
Add the Vanilla Extract. (Optional)
Almond Pulp reserved from Almond Milk Recipe
2 Medium Ripe Bananas (or 3 small)
1 Tsp Cinnamon
Process the bananas in a blender until smooth (a few remaining chunks is fine).
Add the Pulp and Cinnamon.
Blend until you reach a smooth consistency.
Spread evenly either on a baking tray or dehydrator tray lined with parchment paper. For the oven, bake on the lowest temperature for approximately 4 hours. For the Dehydrator, dehydrate at 135 degrees for 6-7 hours.
Dig in and enjoy - these are a crowd pleaser and won't last very long!