This week, I am so excited to share with you my newfound timesaving tip!

Quick Almond Milk* (make about 4 cups in 25 minutes)
1 cup almond flour
4 1/2 cups boiling water

Combine in large bowl or glass measuring cup and let stand for 20 minutes. Transfer to blender and blend for 1-2 minutes, until creamy.

Pour milk through a fine-mesh strainer into a bowl. If you’re using milk straight (such as for cereal), you may want to strain it through cheesecloth to remove any remaining fiber.

STORAGE: Transfer the milk to a clean jar or bottle with tight fitting lid. Refrigerate for up to 1 week.

* Source – Forks Over Knives: Flavor!