If you read my last post How to make Almond Milk you might be wondering what to do with the almond pulp that you are left with. Well you have two options. You can store the pulp in an airtight jar in your fridge and use it straight away, it will last for 3 or 4 days. Alternatively you can turn it into almond meal. This is my preference as it will last for several months stored in an airtight jar in the pantry.
It is really simple and worth the effort as it would be criminal to through away the almond pulp, almond meal is so versatile and just like almond milk packed full of goodness. It’s a great gluten free alternative in baking and adds a buttery richness to baked goodies, I especially like using it when I’ve reduced the sugar in recipes as it adds to the flavour. You can also use almond meal to make fruit crumbles. It is not just reserved for sweet dishes either it works well in fritters and also you can use it to crumb meat and fish instead of breadcrumbs.
So here’s how you go about it!
Dehydration time: 2-3 hrs
Preparation time: 5 minutes
1 cup of soaked, pulped almonds (see my last postHow to make Almond Milk for instructions)
Set your oven on the lowest possible setting – for me that is 75’C the lower the better. Too high and you will toast rather than dehydrate the almond pulp. I’ll let you in on a secret I did this the first time. Whoops! Leave the door slightly ajar to let the moisture escape and leave for 2-3 hours turning from time to time.
Blend until you create a flour like consistency. The fineness of the almond meal and the time it takes to create it will depend on the quality of your food processor. It took about 2-3 minutes in mine.
I will be sharing some almond meal recipes with you soon I promise. To get you started how about using the almond meal for these Coconut, Chocolate, Almond Cookies or these Date, Coconut and Tahini Balls.