A recipe using my all in one nutmilk & sprouting kit (see it here)
- 1 cup raw almonds (soaked overnight and then drained)
- 4 cups filtered water
- 1 whole vanilla bean, finely chopped
- 6 dates, pitted and soaked overnight with about 1 1/2 cup of water
Put the cup of soaked almonds (sans their soaking water), 4 cups of fresh filtered water, the vanilla bean bits, the softened up dates and their soaking water in a blender, and blend until frothy (about 4 minutes). If necessary, you can work in batches to not overload your blender. Once well blended, position your nut milk bag over a bowl and pour mixture into the bag, allowing the liquid to seep into the bowl. Make sure that the pitcher is empty, then close the bag via the drawstring and squeeze as much as you can of that full bag to push all of that milk out into the bowl. Once the bag is satisfactorily dry like a moist sponge, pour the milk into a jar for up to 3 days well sealed. The pulp leftover is almond meal, and a grand thing to keep in your freezer until you do your next baking project. Perfect to be added into a cake or cookie mix, and even great to add into a pie crust mix.
If you try this recipe out, give me a comment here- I want to hear about it!