Hausgemachte Mandelmilch
By: Agi Kaja
Bereiten Sie Ihre eigene Mandelmilch zu Hause zu! Sie schmeckt besser als die aus dem Supermarkt! Der perfekte Milchersatz für Ihr morgendliches Müsli, Porridge oder Haferflockenmüsli. Jede Portion enthält 5–6 Gramm Protein. Frisch, cremig und nussig – ideal für Ihren Morgenkaffee!
Recipe from Whole Food Earth®
Hausgemachte Mandelmilch
Category
DessertsCuisine
InternationalBereiten Sie Ihre eigene Mandelmilch zu Hause zu! Sie schmeckt besser als die aus dem Supermarkt! Der perfekte Milchersatz für Ihr morgendliches Müsli, Porridge oder Haferflockenmüsli. Jede Portion enthält 5–6 Gramm Protein. Frisch, cremig und nussig – ideal für Ihren Morgenkaffee!
Ingredients
- 1 cup of almonds
- 5 cups of water (best is filtered water)
- pinch of salt
Directions
- Place the raw almonds in a bowl and cover fully with water and soak them overnight. Almonds will absorb some water as they soak.
- Add the almonds to a good blender (you need a high-powered device!) , add 4 -5 cups of cold water. Blend for 2 minutes until it’s creamy and smooth. The amount of water depends if you want a thicker or thinner milk.
- Use a cotton cloth for straining the almonds into a bowl. Then pour the almond milk into a container.
- Store in the fridge for 2-3 days.
- You can use the leftover almond pulp and bake it in the oven for 2-3 hours until it dries. Then it can be used for topping on cereals and yoghurt or for baking.
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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