Almond Milk
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Ingredients
1 cup raw whole almonds (with skin)
3 cups water + cold water for soaking almonds
¼ tsp vanilla extract
¼ tsp SCD-safe ginger powder
¼ tsp salt
2 tsp honey
150 grams raw whole almonds (with skin)
720 ml water + cold water for soaking almonds
¼ tsp (1.25 ml) vanilla extract
¼ tsp (1.25 ml) SCD-safe ginger powder
¼ tsp (1.25 ml) salt
2 tsp (10 ml; 14 g) honey
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Instructions
- Place the almonds in a container for soaking overnight.
- Make sure the almonds are covered with enough cold water that the nuts are submerged.
- Set them aside (preferably in fridge) and let them sit for 8-12 hours.
- Drain the soaking almonds and rinse them thoroughly to remove any dirt items that have come loose from the soaking.
- Put the almonds in a high-speed blender or juicer with the 3 cups of water.
- Cover and process till a smooth consistency is reached.
- Add in the vanilla, ginger, salt, and honey and process until combined.
- Using a fine cheesecloth or nut milk bag, line a sieve and allow the nut milk to drip through into a storage container. You might need to use your hands to squeeze out the excess milk.
Nutritional Info
Storage
The nut milk should last for 3-4 days in the refrigerator.
Notes
*For SCD: Wait for at least 6 months after symptoms have cleared before trying nut milk recipes This is a simple recipe for homemade almond milk. Do not use this as a dairy (milk) substitute. Be mindful of how your system reacts to it -- too much of it can be heavy on the gut. It is recommended that you avoid it for the first six months on the diet.
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