Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Almond | 1 almond (1.2g) | 7 |
| Syrup | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup Almonds
- 1 tbsp Syrup, maple
- 2 cup Water
- =
Directions
1 Use raw almonds.
2 Place almonds in blender and grind to fine powder.
3 Add syrup and 1 c water.
4 Blend 1-2 minutes until smooth.
5 With blender running on high, slowly add remaining water.
6 Blend 2 minutes.
7 Place strainer over large bowl.
8 Line with cheesecloth (not 100% neccessary, but recommended.
9 Otherwise strain twice with very fine strainer).
10 Pour almond milk slowly into strainer and let filter through.
11 When all milk has passed through strainer, press remaining milk out of accumulated almond fiber.
12 Each serving will be approximately 1-¼ cups.
13 Milk will keep in fridge 4-5 days.
14 Leftover fiber can be used as moisturizing body scrub in the shower