Almond Pulp

Almond pulp is what is left when making almond milk. This can be dried out and used as almond meal, although the product will be drier and have less fat, which is leached out when making the almond milk. It can then be put in a food processor to make an almond flour substitute. The lost of fat and moisture needs to be compensated for in recipes calling for almond flour.

Almond pulp can also be frozen for later use.

Other ideas for using the almond pulp:

• Use it in smoothies
• Add it to your granola recipe
• Bostock - cross between French toast and an almond croissant, made with leftover bread, almond syrup, and almond cream (frangipane - made with almond flour, butter, sugar)
• Almond Tart Crust
• Gâteau des Rois - King Cake made with puff-pastry and almond cream filling
• Pignolo - Italian almond cookie

Almond Pulp Hummus
from https://almondcow.co/

Hummus makes the perfect dip for crudites or pita or a healthy spread for sandwiches. Traditionally its made from a chickpea base, but you can easily turn your leftover almond pulp into hummus after brewing a batch of classic Almond Cow almond milk! [Almond Cow is a machine for making plant-based milks.]

1 cup almond pulp [from making almond milk]
1 lemon, juiced and zested
2-3 cloves of garlic
⅓ cup raw tahini
1 tbsp cumin
dash of himalayan pink salt
¼ cup olive oil plus more for garnish
¼ cup water
cracked pepper, to taste

After using your AC to make milk, blend 1 cup of the remaining pulp in a blender with the lemon juice and zest.

Add to this the garlic, tahini, cumin, Himalayan pink salt, olive oil, and water.

Blend until desired consistency and drizzle with olive oil, lemon zest, and fresh cracked pepper. Enjoy!