almond flour.

After making my delicious almond milk, I’m always left with this pulp. It would be too easy to just toss out, so you need to get a little creative in how you use it. There are plenty of recipes that you can find that call for almond pulp (not doing anything with it after you’ve made your milk), however, for more versatility, I prefer to turn it into almond flour. This works as a good substitute for wheat flours (with some adjustments), and can be worked into more recipes.

To turn your pulp into flour, you just need an oven, some time, and a grinding machine! (I use my coffee grinder.)

Set your oven to its lowest setting (mine is 170 degrees). Spread out your pulp on a pan and let it dehydrate in the oven for 3-4 hours. Every 45 minutes or so move it around with a spatula and check for dryness. You will definitely be able to feel once it is dry.


When it is fully dehydrated, pull out your coffee grinder. In 2-3 batches, grind up your dehydrated pulp until it is a soft flour. It will have a silky texture and a fine consistency.


Make sure to store in an airtight container!


Note: This doesn’t make a great amount of flour – maybe about 1 1/4 cups – but it is a resourceful and healthy alternative to your wheat flours. And it just so happens that it is the perfect amount needed for this recipe.


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