What do you do with leftover almond pulp? Here are some ideas by the folks at Raw Bay Area and our friends on Facebook:
– Use it in raw tabbouleh to replace the traditional grains like bulgar and quinoa.
– Dehydrate and use in raw cookies or biscotti.
– Dehydrate and grind to a flour. The Cook & Butler gave this fabulous suggestion: Use for a “pastry-esque” pie base once it is dry and ground. Add coconut oil and or cacao butter and raw cacao with a pinch of salt and cayenne for a little kick (or vanilla or almond extract). Then dehydrate overnight before setting in freezer. For those special pies, combine with some coarser ground nuts depending on the texture required. ♥
– Chef Patti Searle says to eat it like oatmeal, with fruit and almond milk
– Add other soaked nuts and create a nut cheese with your favorite seasonings
– make a batch of Cinnamon Bread from Elaina’s Pure Joy Kitchen
– make a recipe of Garlic Krackers from Absolutely Abeba’s Krazy Krackers
– use in many of the cakes found in the book Sweet Gratitude
– use in a pate. Just blend together in a food processor with sunflower seeds, vegetable, olive oil and seasonings for a pate.
– freeze it until you are ready to use it in another recipe. Do yourself a favor and label how much pulp is in the bag – so you know how much to defrost when you have a recipe you would like to make.
by Heather Haxo Phillips, Beebe Xiu and Krissa Schwartz