Making Almond Milk

In March we purchased a Soyajoy G4 soy milk maker. Since then we've made all our own milk. We've tried soy milk, soy/oat milk, soy/rice milk, and almond milk. Last night I decided to make almond milk.

 Measure 1 cup of almonds (the measuring cup that is included with the soy milk maker is 1/2 cup. Measure 2 of these)

Cover the almonds with tap water and soak 12 to 16 hours. I'm using the plastic pitcher included with the  machine.
In the top right picture, you can see the almonds that have been soaked 12 hours being drained in the included strainer.
Place almonds in soy milk maker and add water to the pre-marked lines inside the steel canister.
Plug in, press the Raw Juice Button on top and wait for the machine to do it's magic.

 When the machine starts to beep, pour the almond mixture into the strainer to separate the okara (the solids and fiber) from the milk. 
Bottom left picture shows the okara left from one batch of almond milk.

The middle picture, bottom row, shows the separated milk and okara next to the soy milk maker. At this point I usually add a tablespoon or 2 of honey or agave and a pinch of Celtic Sea Salt to taste.  

Got cookies?

Glad you asked!  I use the leftover okara to make an Okara Coconut Cookie like the one found on the Fat Free Vegan Kitchen site. This recipe uses soy milk okara. I have adjusted it to use with my almond okara (which is quite moist). Here you can see the Cookies on silicone-lined baking sheet ready to go in the oven. I dusted half the cookies with powdered sugar and half with regular sugar after baking. I think they are just as tasty (and healthier) without the sugar. 
Got milk?

Okara Almond Coconut Cookies

Ingredients

about 1 cup coconut (I use about 1/2 and 1/2 unsweetened from the bins at Winco and regular flaked)

1 cup unbleached flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar (I use brown sugar)

1 batch of okara from making almond milk (abt 1-1 1/3 cups)

1 teaspoon vanilla extract

1 tablespoon sugar (optional. I like it just as well without)

Instructions

1. Preheat oven to 375F. 
2. Mix the coconut, flour, baking soda, salt, and 1/2 cup sugar in a mixing bowl. Add the okara and vanilla and begin to stir until a heavy dough forms. Do not over-stir.
3. Use a cookie scoop or tablespoon to drop rounded tablespoons of dough at least two inches apart on a baking sheet lined with silicone baking mat or parchment paper. Flatten each cookie slightly with a fork. Bake for 10-16 minutes or until edges are golden and middles seem done. Remove from oven and allow to cool for 5 minutes before transferring each cookie to a wire rack. Sprinkle with sugar and allow to cool completely before serving.

Preparation time: 20 minute(s) | Cooking time: 15 minute(s)

Number of servings (yield): 2 dozen