If you’ve ever made your own almondmilk, or any nut or seed milk (you can find an amazing nut milk tutorial here if you haven’t),you’llknow the process leaves you with a small pile of almond pulp. Please don’t throw it away! There are a number of uses for almond pulp that are absolutely delicious, will add an extra fibre boost to your food and will help you cut down on food waste.
Here’s what we like to do: stockpile the almond pulp in a jar in the freezer and then when we have enough, we defrost it to incorporate into a healthy, gluten-free and dairy-free recipes. We love making almond milk, so we often have almond pulp on hand, but you can save the pulp from any nut or seed milk you like to create.
These are just some of our favourite uses for almond pulp and almond pulp recipes – give them a try!
1. Gluten-Free Bread Crumbs
Spread your nut milk pulp onto a parchment-lined baking sheet and dry it at your oven’s lowest temperature, or use a food dehydrator to make it raw. Once your pulp is dry, crumble it up and store in the fridge to use in recipes that call for bread crumbs as a topping or breading. This is one of our favourite uses for almond pulp!
2. Almond Pulp Crackers
Everyone loves a good cracker! Blend olive oil, sea salt and herbs into your leftover almond pulp, roll it out and bake in the oven. Perfect for pairing with your favourite dip or soup.
Cookies, muffins, quick breads, brownies, granola bars, pie crusts – whatever your fave, you can find a recipe that integrates almond pulp. Since nut milk pulp is rich in fibre, you may need to add some extra liquid into the mix – so be prepared with at least an additional 1/4 cup of liquid.
Enjoy more than 40 downloadable guides, recipes, and resources.
4. Homemade Almond Flour
Almond flour can be incredibly expensive, so why not blend your own from leftover almond pulp. Dry out your almond pulp using the instructions above for gluten-free breadcrumbs, and then pulverize it in a blender or spice grinder until superfine. This is great for Paleo-style recipes.
5. Almond Pulp Hummus
Love beans and legumes, but despise the gassiness that ensues? Blend up a bean-free hummus using almond pulp or nut milk pulp instead. With the addition of hummus flavours like tahini, garlic, olive oil and lemon, you’ll get your hummus fix without the side effects.
Smoothies are a wonderful hodgepodge situation that you can stuff with a wide variety of nutritious ingredients that you wouldn’t necessarily eat all on their own. Almond pulpadds texture, thickness and fibre to your favourite smoothie recipe. Start off by adding 1-2 tbsp into the blender and then work up to 1/4 cup or more!
7. Homemade Dairy-Free Chocolate
Try adding your extra almond pulp to homemade dairy-free chocolate, like in raw fudge or pudding recipes or inthe filling foralmond butter cups. You won’t regret it.
Almond pulp has a ricotta cheese-like texture, so it’s the perfect stand-in for vegan cheese recipes. You can mix your favourite herbs and spices into almond pulp and then chill it, or shape it into logs or balls and then roll it in a herb crust. Either way, you’ll end up with an amazingly more-ish snack.
Energy bites are little nuggets of nuts, seeds, dried fruit, coconut, or spices, which means that your leftover almond pulp will fit right in with the crowd. Fold your almond pulp into the mix the next time you make no-bake balls, squares or bites!
Freezing your almond pulp is also a great idea if you regularly make almond milk at home. I generally freeze a few batches first before defrosting and making my own almond flour to use in banana bread. All you need to do is place your almond pulp into a plastic freezer bag, or any sealed container until required.
If you store leftover almond pulp in the fridge, it will last about five days. To store almond pulp in the fridge, make sure it's stored in a sealed container. Glass or another kind of airtight container will work.
How They Are Used. Almond paste is traditionally used as a filling in cookies, cakes, tarts, and other desserts. It pairs particularly well with chocolate and certain fruits; you can cook it or leave it raw, depending on the recipe. Almond extract enhances its lovely, distinctive nuttiness.
One of our favorite ways to be eco-friendly is by using what we already have to compost in our own backyards, so that we can then grow healthy produce and plants with fertilizer made from our own food waste.
Note: Leftover almond pulp can be stored in an airtight container for up to 3 days, if you are not quite ready to make your hummus after making a batch of almond milk. 2. Blend the hummus. In your blender, add the almond pulp, tahini, lemon juice, cumin, garlic, salt, olive oil, and 2 tablespoons of water.
How Long Will It Be Fresh In The Fridge? If you don't want to freeze almond pulp, you can store it in an airtight container in the fridge for up to 3 days.
Dehydrate at 145 degrees (F) for 1 hour, then decrease to 115 degrees (F) for 6-8 hours, or until completely dry. Once the pulp is dehydrated and cooled back down to room temperature, place it in either a dry Vitamix container, a Bullet, or a spice or coffee grinder. Grind until it is a fine flour texture.
Almond pulp can be dehydrated. Spread it out on a teflex sheet that comes with the dehydrator and dry at 115 degrees (F) for 4-8 hours or until completely dry. It can then be ground into a flour by using a food processor, a spice or coffee grinder.
coriaceum pulp has higher amounts of minerals (70%), carbohydrates (70%), and linoleic acid (30%), while C. brasiliense pulp appears to present more fiber (20%) and protein (18%). The C. coriaceum almond appears to be richer in moisture (50%), carbohydrates (50%), fiber (40%), and protein (20%) than the C.
Also, almond flour hasn't got much starch, very unlike wheat flour, so you may find that you cannot create a roux with almond flour for that reason. It is the starch in wheat flour that causes the thickening. Since thickening is the whole purpose of a roux, using a flour with very little starch is unlikely to work.
The trees store carbon and have traditionally been sent to cogeneration facilities to convert wood into electricity at the end of their lives. The shells become livestock bedding, and the hulls are used as dairy feed.
Rather than being a treat on its own, it's often incorporated into recipes as an ingredient: creamed into cake batters and cookie doughs to add almond flavor, sweetness, moisture, and chew; rolled out and tucked into brownies, pies, tarts, and galettes; cut into cubes and folded into scones, muffins, and quick breads ...
Introduction: My name is Horacio Brakus JD, I am a lively, splendid, jolly, vivacious, vast, cheerful, agreeable person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
