As I mentioned in my Baked Peach Pudding recipe post, we have some very good friends staying with us this week. The mama has some dietary restrictions, and while she isn’t completely dairy-free, she finds she does better when she limits her dairy intake. Since I knew it would be busy once they were here, I made a batch of Almond & Hemp Milk and put it in the freezer so it would be ready for her when they arrived. I thought it was pretty good, but it brought a smile to my face to hear that she thought it tasted “just like the real thing”! I added the hemp seeds to the almonds for an extra boost of protein, but this can also be made without them.
Almond & Hemp Milk
1 cup raw, organic (if possible) almonds*
1/2 cup raw, organic (if possible) hemp seeds
3 liters (12 cups) water
1/4 cup pure maple syrup
1 1/2 teaspoons vanilla
Place almonds and hemp seeds into a bowl and cover with water. Cover by at least 2 inches (4 cm).
Let nuts and seeds soak overnight (roughly 12 hours).
Drain water. Then add nuts and seeds to a powerful blender, such as a VitaMix.
Add six cups of water, and blend for two minutes on high.
Strain out the milk from the pulp using a very fine mesh sieve, or a nut-milk bag. If using a sieve, use the back of a ladle to push as much milk out of the pulp as possible.
Add the pulp back to the blender, and with the remaining six cups of water, blend for another two minutes.
Strain the pulp again.
If sweetening, add the maple syrup and vanilla to the milk and stir.
Store in bottles or jars in the fridge for four days, or in the freezer for up to three months.
As there are no binders, like in the carton variety, you will need to shake before using.
Makes three liters (12 cups)
*As a bonus, you can also make almond flour with the leftover pulp!
In a shallow pan or cookie sheet, spread almond pulp out in a thin layer.
Place in a 350 (180) degree oven, for between 1/2 hour to one hour (depending on how much moisture is in it), continuing to check it so that it doesn’t get burnt.
Store in an airtight container in the fridge for up to a week, or freeze until using.
I have used this, cup for cup, when almond flour is required, with great success!