13 Sep WASTE NOT, WANT NOT: Recycling Almond Mylk Pulp for Baking
Almonds are expensive, so after you’ve made your almond milk, please don’t throw the almond pulp away! I often have to bake gluten free cakes for the office which uses quite a lot of ground almonds (almond meal). This way, I can save up my ground almonds for baking and I get to make my favourite mylk all the time. Two birds, one stone. Waste not, want not.
To make ground almonds, spread out your your almond pulp on a tray lined with baking paper (for easy transport). Put on your oven to the lowest heat setting (depending on your oven, mine is 60ºC, if your lowest setting is higher, leave the oven door slightly open during the process), dry for 1-2 hours. Check periodically for dampness. When the pulp feels almost dry, let cool and transfer the dried pulp into a food processor and pulse to break any big lumps. Store in an airtight container or in a jar.
You can also use the wet pulp directly for all sorts of cookies, porridge, smoothies or to make pesto. You can even use it as a base to make a korma curry in place of using cashew purée. Possibilities are endless!
Today we’ll be learning the basic to dry out the almonds.