Don't throw out the pulp after making homemade almond milk. Instead make almond meal or flour that can be used to make everything from pancakes to bread and more!
If you prefer making your own almond milk, this no waste hack is for you. Save the pulp after straining the milk to dry into almond meal or flour that can be used to make a variety of recipes.
This homemade almond meal is great for making these super fun pancake tacos.
Ingredients
This isn't really a recipe, but more of a technique to eliminate kitchen waste so you'll only need one thing.
- leftover pulp from making almond milk
See recipe card for quantities.
Instructions
Preheat oven to 180 degrees or lower if your oven is capable. Line 1-2 large baking sheets with parchment paper depending on the amount of pulp you have available to dry out. Spread the almond pulp out of baking sheets in a thin layer breaking up any larger clumps. Small clumps are okay. Bake for 2-3 hours, stirring and breaking up any remaining clumps every 30 minutes or so. You're looking for the pulp to be dry, but not toasted.
Allow pulp to cool completely before transferring to the bowl of a food processor or high speed blender. Process until soft and fluffy and no clumps remain. To remove the almond skins, sift the meal through a fine mesh strainer.
To achieve a finer flour texture, remove as much of the skins as possible and use a high speed blender, a grain mill if you have one or a spice grinder to process the meal again. This will result in a more flour like texture. The almond meal pictured has not been processed a second time.
Variations
This technique can be used for nearly any nut pulp from making milk.
See this homemade oat milk on my website if you have nut allergies.
Equipment
You'll need a food processor or high powdered blender as well as baking sheets and access to an oven.
Storage
Store the almond meal in an air tight container in the refrigerator. Stays fresh for about 3 weeks.
For longer storage, store in a freezer safe container in the freezer for up to two months.
If you try this recipe, let me know how it turns out. Leave a comment and rating below or snap a pic and tag @weelittlevegans on Instagram so I'll be sure to see it.
Don't throw out the pulp after making homemade almond milk. Instead make almond meal or flour that can be used to make everything from pancakes to bread and more!
- 4 cup almond or other nut pulp
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Preheat oven to 180 degrees or lower if your oven is capable. Line a rimmed baking pan with parchment paper.
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Spread almond pulp in an even layer on prepared baking pan, breaking up any large clumps. Small clumps are okay.
-
Bake for 2-3 hours stirring approximately every 30 minutes. The meal is ready when it is dry, but not toasted.
-
Allow pulp to cool completely before transferring to the bowl of a food processor or high speed blender. Process until soft and fluffy and no clumps remain. To remove the almond skins, sift the meal through a fine mesh strainer.
-
To achieve a finer flour texture, remove as much of the skins as possible and use a high speed blender, a grain mill if you have one or a spice grinder to process the meal again. This will result in a more flour like texture.
-
Store meal in the refrigerator for up to 3 weeks or for longer storage, store in a freezer safe container in the freezer for up to 2 months.
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Use almond meal in a variety of recipes.
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