lots of almond pulp..need advice

[jami]

hello,

We have began making almond milk frequntly. This has left me with lots of almond pulp. Some I have dehydrated, some is still fresh from today. I have searched for recipes using this and have not found anything. I know that in one of the many books I have seen it used, but I need help!

Can you please share a recipe or direct me to a title of a book that uses almond pulp in it's recipes.

Thank you greatly. A banana type bread would be cool that sounds wonderful to me!:rolleyes:

Thanks for the help, Jami:eek:

[spicyfull]

It can be Frozen....You can add it to Smoothies. You can use it as Meal in Cookies and Cinnamon Rolls as RAWkinlocs does.

[spicyfull]

Cinnamon-Pecan Rolls - Rawkinlocs Style

Cinnamon Rolls

Pastry:
1 c. oat groats, ground into flour (WARNING: These are NOT truly raw, they are steamed! If you want, you can sub with all almond flour with maybe a little ground flax or sprouted/dehydrated wheat berries or order truly raw oats from Alissa's website!)
¼ c. ground golden flax seeds (unsoaked)
2. c. dehydrated nut pulp, ground into flour (nut pulp is the stuff you have left over after blending and straining nut milk)
¼ c. olive oil (or other light oil)
A drizzle of honey or agave nectar
Dash of sea salt
Water – added 1 TBS. at a time to help it turn over and until it becomes a soft, workable dough (exact measurements to come!)

Mix the two flours together and set aside approximately ¼ cup of the flour. Process the ingredients in food processor, adding a little water at a time to get it moving. You want this to be a dough-like consistency and not too watery.

Form into a ball, gently knead the dough and roll out using rolling pin and some of the flour you set aside. Roll out thin. TIP: Make sure the dough isn't too stiff when you take it out of the processor...kinda like a really thick batter. Plop onto some unbleached parchment paper and let it rest for about 10 minutes and it will be more workable. I like to roll the dough out ON the parchment paper so that when it's time to roll it up, it's easier and not sticking on the surface.

Filling: (Note - if you don't want to use the nuts, you don't have to. Just blend the filling ingredients and spread on the dough before rolling out)

½ c. dates
1 ½ c. of pecans and/or walnuts (I use both – however, nuts are optional)
¼ - ½ tsp. sea salt
½ c. raw honey or agave nectar
2 Tbs. cinnamon (or more to taste)

Pulse chop the dates and nuts in food processor. Remove to bowl. Add remaining ingredients and mix well. Spread evenly on the rolled out dough. Roll up in jellyroll fashion and slice ½” thick rolls. Place on teflex sheet and dehydrate until warm. Top with frosting (below). Can be stored in refrigerator and warmed in dehydrator later!

Frosting:
3 TBS. honey or agave (or more to taste)
3 TBS. orange juice or lemon (for more of a “cream cheese-type” frosting) – Add more if needed to make it smoother or more of an icing to drizzle
1 c. cashews (I prefer soaking them)
Dash of sea salt
¼ - ½ tsp. vanilla

Blend all in blender or food processor (blender will make it smoother) until creamy and smooth. For a thinner icing to drizzle, add more orange juice.

You can also omit the juice and use water and more vanilla if you choose. I make a batch and do both

[Eva]

Lemon Blueberry Scones (recipe provided by Elaina Love)
4-1/2 c almond pulp
1 c coconut oil
1 c flax seeds ground into meal
1/2 c agave, honey or date paste (I used agave for 1 batch, honey for the other)
1 T lemon zest
1 tsp. sea salt
1 C dried blueberries (the first batch I made had dried cranberries because I didn't have any dried blueberries)

Mix the almond pulp and the flax meal together BY HAND in a large mixing bowl. Add the remaining ingredients and mix well. Divide the batter into half and shape into two 1-inch round loaves. Cut the circular loaves into 8 small triangles, for a total of sixteen pieces.

Dehydrate at 135 degrees for two hours. Check the texture of your scones. If more drying is needed, adjust the temperature to 105 degrees and continue dehydrating for an additional two hours. (I live in a humid climate and found I had to dehydrate 8 hours or longer.) Store in refrigerator for up to a week (if they last that long). Serve with honey or jam and fruit. (Personally we just eat them plain, warmed from the dehydrator).

[WendyLouWho]

The macaroons from Raw Food Real World are out of this world! The blonde ones use almond flour (finely ground almond meal from dehydrated almond pulp).

[jami]

i AM GOING TO TRY THESE TWO RECIPES TOMORROW AND SEE HOW THEY TURN OUT. i THANK YOU SO MUCH FOR A FEW RECIPES TO GET ME STARTED. hAVE A GREAT DAY!
Jami

[brownies]

I just put some almond pulp in the dehydrator! I am going to try making the Cinnamon Rolls tomorrow.

[brownies]

wholly mother! Those cinnamon rolls are INSANE!

I just popped them into the dehydrator (after stealing a taste) THEY ARE AMAZING. thank you, thank you, thank you.