Are you into homemade almond milk, but don’t know what to do with the leftover pulp? Us too!
But don’t worry — we’ve got good news! Luckily, there are so many things you can do with the leftover pulp. Today, we’re going to show you some of our favorites: How to make almond meal from leftover almond pulp. It’s perfect for baked goods and beyond!
How to Make Almond Meal From Almond Pulp
The first step in making almond meal from almond pulp is to make almond milk. Our Homemade Almond Milk is simple to make and yields a rich, creamy beverage that actually contains a substantial amount of almonds, unlike most store-bought products.
What’s leftover from the process of making almond milk is almond pulp.
The almond pulp is then dried in the oven at a low temperature, left on the counter to cool overnight, and finally, processed into almond meal using a food processor or high-speed blender.
How to Use Almond Meal from Leftover Pulp in Recipes
Compared to almond meal ground from whole raw almonds (pictured right in the photo below), almond meal made from leftover pulp (pictured left in the photo below) has a darker color, feels drier, and is slightly lighter in weight.
We have found that when using almond meal made from leftover pulp in recipes that call for traditional almond meal, it is sometimes helpful to compensate with additional water, oil, or fat. That’s because some of the fat from the almonds is lost in the process of making the almond milk.
Almond meal can be used in a variety of recipes — crackers, cookies, muffins, quick breads, and more. If you’re looking for inspiration, give one of these recipes a try!
1-Bowl Vegan Gluten-Free CrackersThe Best Almond Meal Chocolate Chip Cookies (Vegan + GF)Banana Almond Meal Muffins (Gluten-Free + Vegan)1-Bowl Vegan Gluten-Free Banana Bread
How to Use Raw Almond Pulp in Recipes
For those of you wanting to use your raw almond pulp right away, we’ve got something for you, too!
Instead of drying and blending your almond pulp into almond meal, you can use the raw almond pulp in a few ways. Note: We DO NOT recommend using it in baked goods in place of almond meal as it will likely be too heavy, clumpy, and wet.
But for granola or energy bite recipes, raw almond pulp is perfect! In granola recipes, we recommend stirring it into the batter in place of some of the oats or nuts/seeds.
For inspiration, consider replacing some of the oats or nuts/seeds in one of these recipes with raw almond pulp:
7-Ingredient Brownie Bliss Balls (Made from Almond Pulp!)Banana Bread GranolaAlmond Joy GranolaSea Salt Dark Chocolate GranolaNo-Bake PB & J Energy BitesMango Energy BitesDark Chocolate Hemp Energy Bites
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
How to Make Almond Meal from Almond Pulp
A helpful tutorial on how to make almond meal from almond pulp. The perfect no-waste guide with tips for using both the almond meal and raw almond pulp in recipes. Print SAVE SAVED
from votes Prep Time 2 hours 30 minutes Cook Time 2 hours Total Time 4 hours 30 minutes Servings 2 (1/3-cup servings)Course Helpful How-toCuisine Baking, Gluten-Free, Grain-FreeFreezer Friendly 3 monthsDoes it keep? 1 Month
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Ingredients
US Customary – Metric1 cup raw almonds (organic when possible)1/2 tsp salt4 cups water
Instructions
TO MAKE ALMOND MILK
Soak almonds in very hot water with salt for 1 hour, or in cool water overnight. Then rinse and drain thoroughly.Add rinsed, drained almonds and 4 cups water to a high-speed blender and blend on high for 1 minute. Drape a nut milk bag over a mixing bowl and carefully pour the almond milk into the nut milk bag. Squeeze out the milk, making sure to squeeze thoroughly to leave pulp as dry as possible.
FOR ALMOND PULP
At this point you have wet, raw almond pulp that can be used in things like energy bites and granolas (see list of ideas above). It can be stored in the refrigerator up to 1 week, or frozen for up to 1 month, often longer.
TO MAKE ALMOND MEAL
Heat oven to 200 degrees F (93 C). Spread pulp evenly onto a parchment-lined baking sheet (small clumps are okay).Bake for 1 hour 45 minutes – 2 hours. Stir every 30 minutes for the first 1 ½ hours, then at 15-minute intervals until pulp is as dry as possible, but not toasted (see photo).Let the dried meal cool completely (we let ours cool overnight) before adding to a high-speed blender or food processor. Blend on high until a fine, powdery flour is achieved — about 15 seconds (it’s fast!).Be careful not to overblend or the almond meal will get clumpy. Check your blender for bits of almonds and continue blending, occasionally removing your blender from the base and shaking to ensure all almonds are well blended.Transfer to a jar or container and store up to 1 month unrefrigerated, often longer. One cup almonds used in making almond milk should yield roughly 2/3 cup raw almond pulp OR 2/3 cup dried almond meal.
Video
Notes
*Prep time does not include cooling almond meal overnight.
*Nutrition information is a rough estimate calculated with slightly less calories, fat, protein, and carbohydrates since some are lost in the process of turning the almonds into almond milk.
Nutrition (1 of 2 servings)
Serving: 1 one-third-cup serving Calories: 304 Carbohydrates: 11.3 g Protein: 11.1 g Fat: 26.2 g Saturated Fat: 2 g Sodium: 585 mg Potassium: 385 mg Fiber: 7 g Sugar: 2.3 g