Ingredients:

 1 cup raw almonds

 3 - 6 soft, pitted dates

  2 teaspoons alcohol-free Vanilla Extract

 

Preparation:

Soak the almonds over night in filtered water.  Be sure to cover completely as they expand as they absorb water.  In the morning, drain completely and rinse well several times.  Place the almonds in a blender with 3 cups of filtered water, the dates and the vanilla.  Blend on high speed until the almonds are fully incorporated into the liquid.  Pour mixture into a paint straining bag (that is new and has not been used for painting!).  You can get these at any hardware store for about 99 cents.  Strain the milk from the pulp over a bowl until you can't squeeze any more liquid out of the pulp.  You can reserve the pulp for another use such as making cookies or crackers. (recipe follows).  Refrigerate any unused milk.  Last about 2-3 days.  If you like your nut milk thicker and richer, more like cream, just add less water.  If you don't have dates you can substitute agave.

 

 

Ingredients:

3 cups almond pulp (leftover from making almond milk)

1/2 cup flax seeds

1/2 cup good quality extra virgin olive oil or safflower oil

1/2 cup raisins

1 teaspoon ground cinnamon

1 teaspoon alcohol-free vanilla extract

 

Preparation:

Grind flax seeds in a coffee grinder or blender.  Then mix all ingredients together in a bowl until fully incorporated..  You might want to use your hands. Place batter between 2 Teflex sheets (or parchment paper) and roll out to about 1/4" thick. Cut into squares or use cookie cutters to cut into shapes.  Dehydrate on a dehydrator screen for 8-12 hours at 115 degrees until firm.  Delicious served with fruit spread or almond butter!