If you make almond milk consistently, you will know that its hard to come up with ideas of what to do with all the delicious pulp. Here are a few ideas but do not let them limit your creative process. Try to think up some new ideas and share them on the comment form below. I always need ideas.
Almond Sprinkles – Dehydrate the pulp crumbles and use it for topping off salads, entrees or desserts for a fun crunch!
Chocolate Banana Smoothie – Add frozen bananas, fresh almond milk, almond pulp and cocoa to your blender. Mix it up and drink! Yum!!
Almond Ice Cream –
Make this in a home Ice Cream Maker. Add the almond pulp and a handful of slivered almonds for a delicious flavor and texture.
Almond Cake –
1/8 C sliced almonds, 1/2 C margarine or butter, softened to room temperature, 1 1/4 C sugar, 1 egg, 1 1/2 t. almond extract, 2/3 C milk, 3/4 C dry pulp, 1 1/4 C flour, 1/2 t. baking powder
Mix the sugar and butter first, then add in liquid ingredients, then mix the dry ingredients in. Grease and flour the pan, pour in and sprinkle with the sliced almonds. Bake at 350 for 40 minutes.
Almond Energy Balls –
Put the Almond Pulp, Sliced Almonds, Oats, Agave or other sweetener, Chia, Flax and Dried fruit in your Kitchenaid Mixer.
Then to get it to stick together, add peanut or almond butter until they start to stick. I have been known to use a full jar when making a large batch.
Almond Crackers –
Add 1T. Grapeseed Oil per every 1 C. of Pulp. Season as you wish. I like Thyme and Sea Salt, but get creative with your crackers.
Mix into your Kitchenaid. Form into a ball and roll out the “dough” between two sheets of parchment paper.
Put them in your Dehydrator or bake at 135 for about 24 hours. Wait for them to be completely dehydrated before removing them.
Almond Hummus –
1 C. Almond Pulp 1 Clove garlic 4 T. lemon juice 2 T. water 4 T. tahini 1 t. ground cumin Put it all in a Magic Bullet
Beans Almondine Casserole-
Use any recipe and simply add the pulp to it. It will add a nuttier flavor and more texture to the slippery green beans.
Tell me, what do you do with your pulp?
I put the pulp in a brownie pan, it already had a little vanilla & stevia mixed in it so I also added honey & cinnamon, spread the mix and baked on low to use as icecream topper. I also think they’d be good with a sweet chili spice but I don’t know what ingrediants to use.
I always spread the meal out on a baking sheet and dry it in the oven. Then, I use it in two ways- first, tossed with parmesan, garlic powder, and parsley and coated on chicken (in place of bread crumbs), and second, mixed with some butter and sugar, it makes a great substitute for graham cracker crusts in desserts.
mmm.. I think that I need to make some more milk to try that Brooklyn! Thanks for the ideas!
I just made the cake yesterday and it was amazing! So moist! I think I would cut back on the sugar a bit next time so we can have it as a coffee cake, thanks so much I was looking for a almond pulp cake that was not vegan or raw and so gad I found your site!
That makes me happy to hear that our blog made its way to your kitchen. Hope that its not the last time, my mom and sister Marie are notorious for putting some really yummy stuff on this site:)
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I love the idea of Almond Energy Balls. Do you have a recipe you could send me? If I just “wing it” it will be scary. 🙂
I just winged it. It went great!
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I make coconut, almond and cashew milk. I add the pulp to pancakes and waffles. It gives them a wonderful flavor. Since I found a nut milk bag it has made all the difference in the world.
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Hey there! Just making sure your “T” is for Tablespoon (and not teaspoon?)
Can’t wait to try the hummus!