Almond Milk and Flour

1 lb raw almonds

4-5 cup filtered water

Cheese cloth and ball jars

First soak the almonds in water overnight for 12-24 hours.

Then dump the water and rince the almonds in fresh water. Scoop almonds to fill bottom 1/4 of blender and add water to nearly the top. Blend on low to grate almonds at first then on high for about 5 minutes until white and milky looking.

In the picture above you can see the milky texture if the almond milk befor it's filtered. Pour the mixture from the blender through cheese cloth to extract the milk, I like doing this into a ball jar as seen below. 

Then squeeze the remaining milk from the almond mixture in the cheesecloth. Now enjoy the almond milk, dry out the mixture from the cheese cloth to have some amazing almond flour, I use my dehydrator for this process. 

Dry for about 6 hrs in dehydrator and store in cool dry place. 

Eggplant Parmesan (gluten free)

1 large eggplant

3 eggs

1/4 cup milk

2tbsp olive oil 

1 cups almond flour

1 tsp dried mushroom blend

1 tsp herbs de Provence 

Salt and pepper to taste

Tomato sause 

Fresh mozzarella cheese

Fresh Parmesan cheese

First oil a cookie sheet with all of olive oil and preheat the oven to 400. In a small bowl mix eggs, olive oil, milk, together with fork or wisk. 

In another small bowl mix almond flour and spices. 

Dip sliced eggplant, in egg batter, then into almond flour mixture and place on cookie sheet. 

Bake eggplant slices in oven for 15 minutes then flip and cook another 10 minutes.

 Then when eggplant slices are golden brown pull them and use them as the first layer in another well oiled baking dish. Then put tomato sause over them and sprinkle cheese. Then add more eggplant, and repeat the sause and cheese layers until you run out of eggplant layers. Then top with Mozzarella and Parmesan cheese and bake another 30 min until golden brown in a 400 degree oven.