This has become a breakfast staple for me of late, so I wanted to share with you. This recipe will make 6 good sized portions, so you can scale up as needed and make a couple of week’s worth, keeping it fresh in a sealed container.
The almond milk in the picture is red because it has goji berries in it – if you want to do the same, just throw a small handful of gojis in with the almond before blending.
I would definitely recommend soaking the nuts overnight before using them in this recipe, for ease of digestion. So if you have a dehydrator, soak the nuts overnight and then dehydrate them until completely dry. Then you can use them in the recipe and store the whole thing for future use.
If you don’t have a dehydrator, then I would soak the nuts overnight and only make as much as you need in the morning (because you don’t have any way of drying out the extra nuts to be able to make a larger batch and store them).