|60g Almonds - go for almonds that haven't been pasteurised, which unfortunately is the case for most almonds especially American ones. If you can find organic Spanish almonds choose those, they are often raw and therefore contain more nutrients and oils).|
|1-2 tablespoon maple syrup. (I normally leave this out if I am using the milk for cakes or sweet puddings).|
|450 ml water|
|Lets do it|
|1)||If your almonds have been soaking pour the soaking water away and give the nuts a quick rinse.|
|2)||Place all ingredients in a blender and blend for 1-2 minutes at high speed.|
|3)||Strain the milk or drink straight away depending on your preference and use.|
If straining the milk save and eat the left over almond meal for eating with chopped dates, shredded coconut, cinnamon and a little maple syrup. It is delicious, a true treat.
You can be creative with the recipe by adding any flavour that you fancy like raisins, dates or raw cacao. Soak them overnight keeping the water and add to blender instead of male syrup.
Enjoy your almond milk!