How to make Almond Meal
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!
Equipment
- Food processor
- high speed blender or grinder optional
Ingredients
- 4 cup almond or other nut pulp
Instructions
- Preheat oven to 180 degrees or lower if your oven is capable. Line a rimmed baking pan with parchment paper.
- 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.
- Use almond meal in a variety of recipes.