Ingredients
Almond mylk
- 200 grams raw almonds, preferably organic
- 1.5 litres Purified Water, plus extra to soak
- 2 medjool dates, pitted
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon Vanilla powder
- 1/2 teaspoon himilayan salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Soak Almonds in Purified Water overnight, or for a minimum 8 hours.
2. Drain and dispose of water.
3. Place almonds in Thermomix bowl with 1/2 the water blend 7 minutes / Speed 7. Add remaining water and blend for a further 30 seconds / Speed 7.
4. Place your Nut Milk bag into a sieve and pour mylk in to strain. If you don't have a bag you can use muslin or a chux cloth over a sieve. Squeeze as much liquid out of the pulp as possible - you want all the good oils.
5. Place 200g of mylk back into bowl with remaining ingredients. There is no need to rinse bowl. Blend for 2 minutes / Speed 8.
6. Add remaining Almond Mylk and Blend for 10 sec / Speed 8.
7. Refrigerate for up to 5 days.
Tip
You can dehydrate the pulp to use in place of almond meal if you wish. This is why the dates, powders and salt don't go in with the nuts. Just add a little extra oil in your recipe such as Macadamia. Heat oven to 50 degrees and place in oven for 2 hours.
This video of Matt Stone's may be helpful, and the Warm Almond Milk Rice Pudding is Ah-mazing!
//www.youtube.com/watch?v=3LMdfhgVyDM
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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