So, here are the results from making almond milk yesterday. The recipe is quite easy; you soak the almonds in enough water (to cover the almonds by 5cm) for 12 hours. Its better to buy pealed almonds to save yourself the trouble of peeling them after soaking.
Once soaked, ditch the water and drain any water remaining in the almonds. Use a 4 to 1 ratio for your new mixture. For every 1 cup of almonds add 4 cups of water. Mix it in a food processor and add a pinch of salt. Now, its very important to strain the mixture. The liquid is your almond milk, the remaining is your almond pulp and can be dried into almond flour. I usually add some vanilla extract and if available maple syrup to the milk. You can also add agave syrup or honey.
Now for converting the pulp to almond flour, dry them on a cookie sheet in the oven on low heat, process it and voila you have your flour. You can use almond flour to bake yourself some gluten free bread.