Almond pulp help?

[ZombieDawn]

I've just made almond milk for the first time (fabulous, by the way) and I was hoping to use the pulp for making some raw cookies. I was thinking of making up some coconut butter and grinding some cocoa nibs to start with. Anyone have a tried and true recipe that works for them or maybe even a better use for the pulp?

Thanks!

[Shaeliya]

If you have a dehydrator, crackers are very easy with almond pulp. Do you have any flax seed? Grind the flax seed, add water and let it soak for about 15 minutes. Then mix it with the almond pulp (the flax holds the pulp together), add some spices, spread it out on the dehydrator tray with a Teflon sheet, and dehydrate for about 12 hours. Spices can be cinnamon, nutmeg, cloves OR salt, garlic, onion - your choice whether you want to go for sweet or spicy.

[ZombieDawn]

Ooh, that sounds wonderful! That sounds absolutely perfect! Do you think the ratio of flax to almond pulp should be equal? I'm going to try this as I have all the spices, flax seed and my fantastic dehydrator! Thanks!

[Shaeliya]

I haven't actually measured it (I'm a throw it in and see what it looks like kind of person) but I think the flax is about half the amount of almond pulp.

[DebB]

I haven't tried these, but have them in my "almond pulp" file:

ALMOND BUTTER COOKIES

4 cups almond flour (dehydrate your almond pulp until dry)
1 cup almond butter
3 tablespoons agave nectar
1/2 cup raw honey or date paste
2 tsp vanilla
2 teaspoons sea salt
dash of stevia (optional)

In a large bowl, mix all ingredients well, or use a standing mixer with a paddle attachment. Roll out dough with a rolling pin. You may want to use parchment or wax paper so the dough doesn't stick to the rolling pin. Roll to 1/4 to 1/2 inch thick. Use cookie cutters to make cookies, then dehydrate at 115 for 12-24 hours or until dry and crispy. Lasts about a week in the fridge.

I love these... I added some blackstrap molasses, I am anemic so need iron(not raw but high quality naturally made) and cacao. And I use agave in place of the honey. These are by far my favorate cookies I have had that are raw. Now with the frosting.... to die for!!

Frost these with chocolate icing by kiku

#22 - http://www.rawfoodtalk.com/showthread.php?t=14197&page=2

-----------------------------------------------------------------------------

Almond Pulp Crackers

2 cups almond pulp
1 red pepper
4 cups red cherry tomatoes (whole-they will smush down to about 3)
1/4 cup fresh basil leaves
1 tsp sea salt
2 tsp fresh oregano
1/4 cup olive oil
4 cloves garlic
1 large white onion
1 cup zucchini
1 tsp italian spices
1 tsp pizza spice
1 tsp taco spice

he just kept adding stuff, until he liked the taste of the batter. They are delicious.
They cracked all up, because he hates flax seeds, but they are delicious.
So, if you add a cup of flax seeds, or flax seed meal, it would probably hold together just fine. We're going to use them on salads, in soups, etc.

Dragggon - RFT - http://www.rawfoodtalk.com/showthread.php?t=5773

================================================== ====================

Almond Wafers - rachelmh

I am probably plagiarizing this recipe, but I made yummy almond wafers the other day. They remind me of those Italian pizzelle cookies.

almond pulp (from almond milk, used 2 C almonds, so what's leftover)
dates - 3
apricots - 10
pumpkin seeds - 1/4-1/2 C
bit of honey - 1/4 C

Throw it all in the food processor until blended, spread thin and dehydrate until crispy. I crumbled some on banana ice cream last night. Simple yet delicious!


I used two cups of almonds to make my almond milk, so I guess it is just a bit less than that (I like my almond milk grainy.) Then I had 3 dates, probably 10 apricots and maybe a quarter to a half a cup of pumpkin seeds. Then I just poured in some honey, maybe a quarter of a cup. I just used stuff that I had laying around.

http://www.rawfoodtalk.com/showthread.php?t=14292

================================================== ====================

Banana Bread - sigtau66

1 C almond pulp
1 C coconut
6 dates, not soaked and de-pitted
1 banana (or 2 small ones..or if you just like more banana flavor)
2/3 C olive oil

Process all together. Spread on teflex sheet to desired thickness (1/4" or so) and dehydrate. Should fill a little less than 1 tray in an Excalibur. Flip after 12 hours or so. After that, dehydrate to your desired consistency.

I don't think we dehydrated much after 12 hours, but I could be mistaken. Enjoy. I know my wife and I have for 2 batches, now on our third

#7 - http://www.rawfoodtalk.com/showthread.php?t=10446

================================================== ==========================

Light Crispy Flax Crackers - danikimind

This is a variation of a recipe from Gabrielle Chavez:

2 cups flax seeds
4 cups of water
1 T olive oil
2 T nutritional yeast
1-2 t sea salt
1-2 cups almond pulp left over from almond milk
1/2 to 1 cup sesame seeds, soaked overnight (black or white)

Soak flax seeds in water until congealed, about 2 hours up to overnight. Soak sesame seeds in enough water to cover overnight. The recipe says to use a food processor fitted with an "S" blade to mix ingredients. I used an Omega juicer fitted with the blank screen to mix the ingredients. The Omega will leave the flax seeds whole, but grind the sesame seeds into a paste. The food processor will grind everything into a finer paste. After the ingredients are throughly mixed, spread dough onto Teflex dehydrator sheets (thinly spread about 1/8 for crispy wafer like crackers) and dehydrate at 135 (Excalibur) for 8 hours, flip cracker dough and dehydrate for another 8 hours.

The recipe actually suggests spreading the dough onto a mesh screen rather than the Teflex sheets. I've used the mesh screens covered in Saran wrap and they've worked well enough. In my opinion, nothing works better than the Teflex sheets for sticky, doughy recipes!

Different spices can be added depending upon your tastes and needs. I used almond pulp with vanilla added from the milk I made. I couldn't taste the vanilla at all!
__________________

dakinimind - http://www.rawfoodtalk.com/showthread.php?t=41857&highlight=Rainbow+Green+Live-Food+Cuisine

I made a variant of these, including a couple of left-over orange and yellow bell peppers, and some coarsely-ground pepper and sea salt, along with the flax and sesame seeds. I ground up the flax seeds though. These came out so delicious, thin and crispy too - this is a keeper. I'm eating a couple right now with some massaged kale salad with avocado and lime juice. These would make fab "croutons" for just about any salad. They're also yummy with smashed up avocado, lime juice and salt on top, as well as just about any other yummy spread or pate.

================================================== ==================

I make the most scrumptious "taco mush filling" using my almond pulp. Just put the pulp into the food processor along with an avocado, some tomatoes, cider vinegar and seasonings (I use cumin, and cayenne pepper) and it tastes just like taco meat (I think it does at least). I don't make much almond milk but I will make some milk just so I can get the pulp so I can make this stuff. I love it! Sorry I don't have exact measurements, I tend to just throw stuff in until it tastes right and yummy and delicious.
I forgot to mention that I add in a little sea salt as well as some lemon juice, and some sort of spicy pepper. Last time I added pablano chilis to it. It was spicy and good!

iamloved - http://www.rawfoodtalk.com/showthread.php?t=8936

[ZombieDawn]

Ooh, I'm very intrigued by the taco mush, haha! I have enough pulp to make 2 different recipes, so I'll have to decide! Also, I think I wasn't very efficient in making my almond milk. I used about 2 cups of soaked almonds and around 4 cups of water. I have no more almond milk and I only used it to thin out my 2 smoothies I had yesterday. What am I doing wrong or does anyone have a better method for a higher yield? I really loved the flavor of my very own almond milk but I'm thinking it might be more cost effective to buy it!

[Shaeliya]

If you buy it, would it be raw? Also, what about other ingredients you might not want in it? My recipes all call for a 4:1 ratio, but I don't like it that thin, so I usually use about 3 cups of water to 1 cup of almonds. I also squeeze it out thoroughly enough that I get almost 3 cups of almond milk - have actually been surprised to get most of the liquid back in the form of milk. Perhaps you need to spin it in the blender for longer?

[walnutty]

Try this RAW and spongy bread with the pulp:

http://www.therawchef.com/chef/raw-garlic-bread/