How-To: Homemade Almond Flour from Almond Pulp

I started making my own Homemade Almond Milk a while back and I'm loving it so far. I love the real almond taste it has and that I can control the sweetness and ingredients that go into it. 

But in order to get the most bang for my buck I've been researching different ways to use the leftover almond pulp that comes from making almond milk. After my first batch of almond milk I made Almond Pulp Freezer Fudge that turned out great. It's super healthy and quickly satisfies my sweet tooth. I've also been working on a almond pulp cracker recipe, but have yet to have success. 

This last time I made almond milk I wanted to see if I could turn the almond pulp into flour for another baking experiment I was trying out. I've been trying to use more wholesome flours when possible. I did a little research and found that it's really easy to do! Also, if you make your almond milk at home, you can always save up a lot of almond pulp and then make one large batch of almond flour.

Almond Flour from Almond Pulp

Ingredients:

• Almond pulp 
• Welp, that's it!

Directions:

1. Preheat your oven to it's lowest setting. My goes to 150, but if yours goes lower that's even better!
2. Spread out your almond pulp on a baking tray to as thin as you can get it.
3. Place the tray in the oven and let the pulp dehydrate for 4-8 hours. The length you keep it in the oven depends on the temperature of your oven. It will be done when all the moisture is baked out and it's dry and crumbly.
4. Once dehydrated, place the dried out pulp into food processor and process until it becomes a fine flour.
5. You can bake with it right away or store it in your freezer for a long shelf life.

Notes: The pulp from one cup of almonds makes about 1/2 cup of flour

Almond pulp leftover from making homemade almond milk.

The almond pulp after it's been dehydrated.

Almond flour!

Eat Consciously,

Faith

Almond Pulp Freezer Fudge

I love Saturdays. Period.

Brett and I left the house this morning at 8:30 for a morning of fun errands. First, he went to a boxing class while I hit up Whole Foods. I got rolled oats, nutritional yeast and wheat bran from the bulk section and two cartons of almond milk (to try and make homemade yogurt with...I'll keep you posted) and only spent 8 bucks! That's a win.

After Brett got out of class we sold some of our books at a book store. We only made $25 for a lot of books, but it felt good to get them out of the house and to make some money. We are slowly trying to get ride of things we don't need and sell some of our bulky furniture in preparation for moving to NYC. Slowly being the key word. We're getting there though!

Next was the Farmer's Market in Winter Park...or at least so we thought. Traffic was crazy the closer we got to the market. Luckily we found parking not to far away. Once we made it to Park Ave, the main street in Winter Park, we realize why there was so much traffic. There was an art show! Hundreds of people were there perusing the art, eating popcorn and hot dogs and just enjoying the beautiful, Florida weather. The Farmer's Market wasn't happening, but all the art we got to see made up for it. I'm amazed by people's artistic abilities. Incredible. 

We walked around for a while until Brett wanted some food. He got a Burger at BurgerFi, a new-ish restaurant in Winter Park and then we headed home. 

I guess I'll stop boring you with Brett and my Saturday shenanigans and get to the good stuff. Fudge! The last recipe I posted was for Homemade Almond Milk and I mentioned that there are different ways you can use the almond pulp that is left over after you make your milk. No reason to waste all that nutritious goodness!

This fudge is easy and healthy and I just keep it in the freezer for a quick sweet tooth fix. Enjoy!

Almond Pulp Freezer Fudge

(Makes 30 squares)

 Ingredients:

· 1/2 cup old-fashioned oatmeal

· 1/2 cup raw almond pulp

· 3 tablespoons cocoa powder

· 2 tablespoons agave nectar

· 1/4 cup almond milk

· 2 tablespoons coconut oil

· 2 tablespoons applesauce

· 1/2 teaspoon sea salt

  

Directions:

1. Line an 8 x 8 baking dish with wax paper and set aside.

2. Using a food processor, start by processing the 1/2 cup of rolled oats into oat flour.

3. Add in remaining ingredients and puree until smooth. You may need to stop and push down the sides with a spatula occasionally.

4. Once smooth, pour into your prepared baking dish.

5. Freeze for 2-3 hours. Then remove the fudge from the dish and cut into pieces. I cut mine into 30 pieces, but you can make them whatever side you want.

6. Store in the freezer and enjoy!

Notes: Adapted from here.

 

Eat Consciously,

     Faith