If using your oven, preheat to 200. If using your dehydrator, get it out from under the shoes in your closet.

Drain and rinse soaked almonds.

Proceed to make almond milk (see notes section).

Save the strained almond pulp in your dishcloth. On either a baking tray or dehydrator tray evenly distribute the pulp. If using your oven, turn off and allow the almond meal to sit and dry out over night. If using the dehydrator, set to 145 degrees and let dry for 4-8 hours, or over night.

Regrind in a food processor for a fine texture, then store in an airtight container in a cool cupboard or your freezer.

Makes approximately 1.5-2 cups of almond flour.