You read that right folks, two beautiful, nutty staples in one go.
- Cheese cloth
- Blender and/or food processor
- Soak almonds in water for a minimum of 12 hrs and a maximum of 24 (yeah, yeah, so I soaked them too long once or twice, life is busy).
- Blender for almond meal, food processor for flour.
- If you know for sure that you want almond milk, then you can just add all the water and almonds into the blender or food processor.
– Blend until smooth, and remember, as much water as you add, that is the amount of almond milk you will have. Keep in mind, its not going to be as thick as the store bought trash.
– Once you have finished blending/processing, run the solution through the cheese cloth, catching the almond milk in a container and placing the almond paste on a lightly greased cookie sheet.
- If you don’t want flour/meal, drain the water and place in appropriate machine. Blend/process until smooth/desired consistency. Place mulched contents on a lightly greased cookie sheet.
- Preheat oven to 200 degrees and bake with occasional stirring until completely dry. This may take a few hours so clear your schedule.
– Truth be told, whenever I’ve had to do this, either I’ve had the time, or I’ll do it bit by bit when I’m home. Dry them for an hour, take them out and do the same when I get home later. I’m still breathing so it must not be that bad for the almonds.
- If the crumble is too course, place in a food processor after it is completely dry. Don’t over-process, as with most nut flours, they’re always going to retain a little oil and you run the risk of making a paste. There are no returns at that point.
Here is my all time favorite almond banana meal recipe by the beautiful and talented Dana. Add a brown sugar/walnut crumble on top and you are good to go, trust me. Super filling and just all around awesome. Ah. I’m making myself hungry.
All the best,
The Dirt Mouth