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Homemade Almond Milk


Boil Water and let cool down a bit. Whisk the white almond butter with still warm water until dissolved in a bowl. Add salt and sweeteners as desired. Pour almond milk from the bowl into a bottle and keep cooled in fridge for up to 3 days.

For the alternative, a little more time consuming method, let almonds soak overnight in a bowl of water with the salt for 12 to 14 hours. For a milder taste skin the almond before soaking; however, this step is not necessary. Drain the water. Give almonds, water and date syrup into mixer and blend until smooth and creamy.

Strain creamy mixture into a large pot through a fine sieve, cheese cloth or kitchen towel. Discard almond puree from the sieve and use for cereals or baking. Pour almond milk from the pot into a bottle and keep cooled in fridge for up to 3 days.

Rapunzel Products

130500 White almond butter
1400185 Date syrup, HAND IN HAND
1460370 Bourbon vanilla powder, HAND IN HAND
1400880 Coconut blossom syrup
1400140 Rapadura whole cane sugar, HAND IN HAND
1400025 Maple syrup grade A
201140 Californian almonds
1200135 Atlantic sea salt fine

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