Now that you are making your own almond milk you most likely have an abundance of pulp in your fridge or freezer just waiting to do something with it. Never fear! I have a way to turn that pulp into usable flour for baked goods.
- Leftover almond pulp from making almond milk 2 or more times.
- Set your oven on the lowest setting possible. My lowest setting is 170 degrees.
- Spread your almond pulp out on a baking sheet and place it in the oven. Let it bake for about 3-4 hours (checking and turning periodically). Yours might take longer.
- Once it feels completely dried out let it sit for another 30min -1 hour to cool completely. Add to a food processor, or use the dry container on your Vitamix and process just long enough until it becomes flour.
- Store in your refrigerator or freezer. Use it in place of flour when baking or sub ½. Keep in mind that almond flour might need more more binding agent when substituting in baking. A little experimenting might be in order.
If you make this recipe, be sure to snap a photo and tag us @realfood_life or hashtag it #realfoodlife. I’d love to see what you make!
Until next time, keep it real.