I have been making my own almond milk for quite sometime now and felt uncomfortable every time I was throwing away the pulp left after filtering the milk. I knew I wanted to figure out a way to reuse this nutritious left over, but kept pushing it to another day on the count of being too busy....
What a shame!!
Seriously, the only ingredient required is the left over pulp and what's even better, is that Miss J loves to spread the crumbs herself so my kitchen is entirely clean by the time she's done!
You can use almond flour in most of your baking. It has the same sweet nutty flavor as almonds, is gluten free and packed with protein.
You can use alone or mix with other types of flour next time you make cookies, waffles, crepe, muffins, etc. What I'm the most excited to try is gluten free French macarons.
Ingredients:
-Left over almond pulp. I would recommend making a larger almond milk quantity. 2 cups of almonds for 6 cups of water.
Method:
Preheat your oven at 170F.
Line a baking sheet with parchment paper.
Spread the almond pulp on the parchment paper making the smallest crumbs possible.
Put in the oven for about 4 hours.
Then check that your pulp is completely dry by disintegrating a bit with your fingers.
Throw everything in a perfectly dry high power blender. Start on low and move to medium high.
Blend for about 40 seconds to a minute.
Use right away or store in the fridge.
Voila! Homemade almond flour.
