ALMOND MILK

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MAKES 560 ML (19¼ FL OZ/2¼ CUPS)

Several varieties of almond milk can be found lining the shelves of your local supermarket. Unfortunately, many of these contain additives and yeast-feeding sugars. Making this recipe at home will ensure fresh-tasting milk that won’t destroy your friendly gut flora.

750 ml (26 fl oz/3 cups) filtered water, boiled then cooled slightly

160 g (5¾ oz/1 cup) blanched almonds, pre-soaked and drained

¼ teaspoon alcohol-free vanilla extract

liquid stevia or stevia powder, to taste

Whizz the water, almonds and vanilla in a blender until smooth. Strain through a fine sieve, reserving the almond pulp to use again (see below). Sweeten the almond milk with stevia to taste, then pour into an airtight sterilised container and keep refrigerated for 4–5 days.

NOTE: You can make more almond milk by adding the almond pulp to the blender with more water (this can be done up to three times). The almond pulp will keep in a sealed container in the fridge for up to 3 days.