Yes, homemade almond milk is super simple to make. With my tummy upsets and digestive issues, I am having to eliminate quite a few things from my diet and dairy being one of them. The GAPS diet is a rigid programme to follow, so I've opted for a more elimination type diet eating low FODMAP foods. At the same time I am trying to figure out my insulin basal dosage (background insulin) and carbohydrate ratio since my blood sugars have not been stable on the insulin pump. I know my common food triggers are dairy, gluten, sugar and onion family so I am eliminating these food types.
As well as steering clear of high-FODMAP foods like fruits with excess fructose including apples and pears and other foods that are hard on the gut like mushrooms, beans and onions. Of course any additives and artificial ingredients are also bad, which is why I've decided to make my own almond milk. When you look at the back of the milk alternative ingredients list, you will be amazed at how many things they add into the milk.
Nonetheless, lets get down to business with the almond milking!
Here's what you need:
1 cup of almonds
3 cups of filtered water
dash of sea salt
flavourings of your choice: 1/4 tsp vanilla or one pod, 1 tbs natural sweetener (honey, maple, agave, stevia, few dates), 1/4 tsp spices (ginger, cinnamon, cardamon)
fine mesh strainer or cheese cloth
Steps for making Almond Milk:
First measure out 1 cup of almonds - be sure they are raw or unsalted
Soak them over night or up to 8 hours to soften
Strain the almonds after soaking and rinse
Now for blending - you can do this with a hand mixer, blender or food processor and add different flavours or natural sweeteners here or at the end. Put your almonds in the blender or bowl along with 3 cups of filtered water and sweeteners (few dates or tablespoon of maple syrup, honey or agave, or vanilla extract)
Blend for about a minute or until the almonds are chopped up and the mixture becomes milky.
Straining time - you can do this with a cheese or muslin cloth or simply a fine mesh strainer. This may take some time as the almond pulp starts to form up. Pour the mixture over the cloth or strainer and into a bowl. Be sure to squeeze all the milk out of the pulp. If you want you can do this again to get a finer liquid. Set aside the pulp for later.
Once the milk has been strained, you can either blend it once more for a purified milk or enjoy as is. Add a dash of sea salt and your flavourings if you didn't add in before (cinnamon, ginger or cardamon) and voila, you have almond milk that tastes oh so much better than the store stuff.
For the left over pulp - experiment with a dip. Add a bit of olive oil along with your favourite herbs and salt and pepper. You can also try some green onions, garlic, grainy a mustard or even sun-dried tomatoes.
So the next time you want a milk alternative consider making it yourself as it's cheaper, fresher, yummier and you know what's in it - simply almonds and customisable goodness. Enjoy!