Almond milk is super easy to make and much better for your gut than the store bought version.

I don’t recommend replacing dairy milk with almond milk per say. It’s just something I make from time to time. Almond milk has less naturally occurring protein, calcium, magnesium and phosphorus than dairy milk.

RECIPE

1 cup almonds soaked overnight

1L water

2 dates (optional)

1 teaspoon vanilla (optional)

Mix all the ingredients in a blender for a few minutes and then use a cheese cloth or tea towel or nut milk bag to strain out the almond pulp.

You can then use the almond pulp to make cake, cookies, crackers and more, including my kid friendly fish bites or kumara pizza base! Dry it out by putting in oven for 1 hour 45mins at 120 degrees C.