View Full Version : What to do with almond paste after making almond milk?
Any suggestions? I don't have a dehydrator (yet!), so I just don't have a clue what to do and don't really want to waste it all!
06-10-2005, 07:20 PM
Without a dehydrator you can make
the best facial and body scrub in the world, just add a little honey to it, and scrub away,
You can make
Angel food cake
nut cheeses, hundreds of flavors
creamy dips and sauces
the list is endless.
Thanks for the ideas....I have almond paste drying on my face as we speak!!
06-11-2005, 10:44 AM
Sometimes I mix almond or nut seed paste with dates or raisins, in the food processor. Then I press it into a pie pan. I then fill the pie pan with an assortment of fruit.
06-11-2005, 02:32 PM
That is exactly how you make the Boutenko's cheesecake, you are so creative.
I love almond pulp, my hubby makes the most delicious desserts with it, especially good in raw cakes, mix with some dates, in the food processor, layer with fruits in a spring form pan, and add some frosting made from nuts and fruit voile' perfect dessert.
06-11-2005, 07:52 PM
Mix with olive oil, lemon juice, sea salt and spices. Tastes cheesy!
06-12-2005, 02:06 AM
Just thought I'd let you know, that I gave my hubby this challenge, and he is "as we speak" making strawberry almond pulp cake/cookies/bars/wafers. I will keep you posted, when he is finished.
Thanks for the great info!
Rawpriestess, how'd the strawberry un-baking go? ;)
06-23-2005, 07:48 PM
You were giong to let us know how the concotions/un-baking went.....
We're waiting : ).......
06-23-2005, 08:34 PM
Okay, I will have to fess up.
They sucked -- BIG TIME.
I really hat to say it, because he has made some really terrific raw desserts, but this time they were sooooooooo bad, however the dog loves them.
this is what he did, (I am telling you this, so you won't do it) he took some almond pulp and some fresh delicious strawberries, and some chocolate mint, and put it in the food processor, and then made cookies out of the mix.
Now, I think it might have been better if he had used alot less almond pulp because they were kind of flour-y kind of thick in the mouth (if you know what I mean) and they needed some more flavor, like dates maybe or raisins, anyway they weren't very good at all.
But, we have lots of strawberries, as we have 3 large beds in our yard, and we have lots of almond pulp because I make alot of almond milk, so do not despare, he will figure out something, I promise, although you may have to call me out again, as sometimes I get too busy to keep up with my life.
thanks for asking, and please boys and girls DON'T DO THIS AT HOME!
06-23-2005, 08:40 PM
Yeah, I'm with you RP...I have tried a few times too to make something out of almond pulp and I just don't like the texture of it. Cinnamon rolls - nope! Pie crust - nope!
I'm thinking that if MIXED with some whole ground almonds or other nut/seed, it might be okay, but the pulp as the base - nope!
06-23-2005, 09:01 PM
Hey Rawk, are you psycho? I mean psychic? Dragggon and I were just saying that.
I said maybe take some strawberry fruit leather, (Like Alissa does with the crepes, but she uses bananas) and mix some almond pulp with cashews and dates and make a cream out of it, and use it inside the strawberry fruit leather?
I also have made some crackers with it, but I used about 1/2 cup of almond pulp and about 4 cups of other stuff, flax seeds, tomatoes, onions, etc. They were good.
But as the base? ick. It has no taste. Maybe, like you say, part almond pulp and part almonds, and then mix them together.
Victoria Boutenko makes a cheese cake type dessert out of hers, no dehydrating, she takes almond pulp and layers it on the bottom, with a bunch of fruit inbetween and then another layer of almond pulp then more fruit or a fruit sauce. I think she also mixes in fruit and things in with the almond pulp, but I forget, I didn't care for it. Too mushy, or somthing.
But, as I said, Dragggon will continue to attemp (I use this word loosly) to devise some sort of tasty dessert with this stuff, that we seem to have so much of.
06-23-2005, 09:11 PM
This is probably way to simple -- but I mix it in smoothies. I use about 1/3 cup per large serving. Yum!
06-23-2005, 09:36 PM
Not too simple just right - thanks for the idea :D
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