Turning Almonds into Milk and Scones



I never knew it was so easy. My kids and I have been dairy free for 5 years now. We drink almond milk instead of cow’s milk exclusively. Now that the kids are teenagers, they go through half gallons on their breakfast cereal, their afternoon cereal snack, and their post dinner cereal, like it grows on trees. Which it does of course. But I had never made the leap myself of turning almonds into milk. Until last night. And oh how simple it was.

The “recipe” if you can call it that, is below. But basically all you have to do is add water to soaked almonds in a Vitamix or similarly high-powered blender and strain. Done. I added vanilla extract and maple syrup to sweeten it but I may leave out the maple next time, since we ordinarily drink unsweetened milk from the carton. As it was, it was amazingly tasty. Kind of like a vanilla milk shake. Yum.

straining-almond-milk_loresOne friend of mine doesn’t even bother to strain her almond milk, which makes the process so easy it’s ridiculous. And she makes a good point. If you don’t actually drink your almond milk, but use it on your oatmeal or in a smoothie, then having some ground up nuts in there is probably a good thing! The straining was the only part that was at all challenging. And I use that word loosely because on a scale of 1-10 of challenging things, pouring and then squeezing nut pulp through a cheese cloth is like a 1.

drying-almond-meal_loresmaking-almond-flour_loresI dumped the pulp from the cheese cloth onto my dehydrator screen and since it is so warm here right now, I just let it dry on the counter overnight. In the morning I whirled it all up in the food processor. Voila, almond flour. I had just enough for a small batch of delicious lemon blueberry scones, recipe also below.

I’d say that cup of almonds turned into some beautiful things.

Home Made Almond Milk

It’s a good idea to make your own as the store bought kind has stabilizers and preservatives that you may want to avoid. Look up carrageenan. In the morning, the milk had separated in the fridge but a good shake remedied that situation.

  • Soak one cup of organic raw almonds for 4-8 hours
  • Drain almonds and put into Vitamix with 4 cups of filtered water and a pinch of sea salt
  • Blend at first on medium, then on high speed for a minute or so
  • Strain through cheese cloth, a nut bag or don’t strain at all
  • Save almond pulp for making into almond flour
  • Pour milk back into Vitamix
  • Add 1-1/2 tsp. vanilla extract (and 3 Tbsp maple syrup if you like it sweetened)
  • Blend to combine. Pour into a glass pitcher, store in the fridge. Shake before using.


lemon-blueberry-scones_loresLemon Blueberry Almond Flour Scones (paleo, grain free, dairy free)
Makes 6 wedges


  • 1 ¾ cup almond flour
  • 3 Tbsp coconut flour
  • Zest of one lemon
  • ¾ cup fresh organic blueberries
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup maple syrup
  • 1 egg
  • ¼ cup almond milk
  • 3 Tbsp coconut oil, melted


  • Preheat oven to 350F.
  • Combine flours, lemon zest, baking soda and salt in a large mixing bowl. Whisk to combine. Gently stir in blueberries
  • In a separate small bowl, combine maple syrup, egg, almond milk, and oil.
  • Add the wet to the dry ingredients, mixing just until combined.
  • Shape dough into a circle on a parchment or silicone lined baking sheet, about ¾” thick.
  • Bake 15-18 minutes until golden brown. Let cool slightly.
  • Slice into six wedges. They will be crumbly but that’s how scones are, right?


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