Almond milk

I thought that nut milk was a modern idea. They have become particularly popular in recent years as people become more environmentally aware. But did you know that they date back to the medieval period, as far back as the 13th century!

Its incredibly easy to make and the leftover pulp (almond meal) can be used to make biscuits, cakes and energy balls (recipe coming soon).


  • 200g almonds (any kind will work, don’t worry if they are blanched or not)
  • 4 cups of water


Soak the almonds overnight.

Drain the water and put the nuts into a blender or food processor with 4 cups of water.

Blitz for 4-5 minutes.

Strain the liquid through a muslin or cheese cloth and its ready to drink. This will keep refrigerated for a couple of days.

If you want to use the pulp for baking, lay it out on a piece of baking paper in a thin layer and bake at 90 degrees Celsius for around 3 hours. Store in an airtight container.

2 Comments Add yours

  1. Now that’s interesting. I’ve made my own almond milk before then always threw the pulp away. I never thought about turning it into almond flour. And I BUY almond flour!


  2. The Homegrown forager says:

    I always look to use everything, if I can, even if that means feeding to the chickens or putting it in the compost heap 🙂


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