Fruit Shake (Non-Dairy!)
Yield
2 servingsPrep
15 minCook
?Ready
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond milk | |||
| ½ | cup |
almonds
|
*
|
| 1 | tablespoon |
maple syrup
|
|
| 2 | cups |
water
|
|
| shake | |||
| 2 | cups |
fruit
frozen |
* |
| 1 | tablespoon |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond milk | |||
| 118 | ml |
almonds
|
*
|
| 15 | ml |
maple syrup
|
|
| 473 | ml |
water
|
|
| shake | |||
| 473 | ml |
fruit
frozen |
* |
| 15 | ml |
maple syrup
|
|
Directions
Use raw almonds.
Freeze strawberries, bananas, blueberries, peaches, or fruit of your choice.
Place almonds in blender and grind to fine powder.
Add syrup and 1 cup water.
Blend 1 to 2 minutes until smooth. With blender running on high, slowly add remaining water.
Blend 2 minutes. Place strainer over large bowl.
Line with cheesecloth (not 100% neccessary, but recommended. Otherwise strain twice with very fine strainer.)
Pour almond milk slowly into strainer and let filter through.
When all milk has passed through strainer, press remaining milk out of accumulated almond fiber.
Milk will keep in fridge 4 to 5 days.
Leftover fiber can be used as moisturizing body scrub in the shower.
Blend almond milk and shake ingredients in blender until creamy.
Frozen bananas will begin to discolor after a week or so.
Eat shakes right away, because the bananas can oxidize, changing the appearence and taste.
Use only ripe bananas for the best shakes.
