Yesterday, I wrote about making fresh, homemade almond milk with your juicer (no cheesecloth or nut milk bag required!). But almonds are expensive, especially raw ones, so what’s a health nut to do with all that leftover almond pulp? Almond pulp is tasty and nutritious–packed with protein and full of fiber–and can be used as a base for a variety of raw, vegan recipes, as well mixed into dishes like oatmeal and smoothies. So next time you make a batch of almond milk, consult this handy list before tossing that pulp in the trash.
1. Make crackers! Against All Grain uses almond pulp in this delicious knock-off of Trader Joe’s Raisin Rosemary Crisps:
1 cup almond pulp
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons raisins
2 teaspoons ground flax seeds
3 teaspoons shelled sunflower seeds
1 sprig rosemary
Pulse all ingredients in a food processor. Mold the resulting dough into a ball, place ball between two sheets of parchment paper, then roll out with a rolling pin to 1/8 inch thickness. Use a butter knife to cut the dough into squares, and place on a cookie sheet in a 300 degree oven for 20 minutes, turning once. (Raw foodies: you can dehydrate at 120 degrees for ~24 hours.)
2. Whip up a batch of raw, vegan, almond pulp hummus! Choosing Raw came up with this simple recipe:
1 large zucchini, chopped
1 1/2 – 2 cups almond pulp
1-2 tbsp lemon juice (to taste)
1 small clove garlic
1 tsp cumin powder
1/4 tsp sea salt
Blend everything up in a blender or food processor until silky smooth. Serve with almond pulp crackers if you’re feeling really nutty.
3. Add to everything. A heaping scoop of almond pulp can be stirred into oatmeal, green smoothies, homemade granola (before baking), pancake batter, ice cream sundaes, and wherever else you need a boost of protein + fiber.
4. Do dessert right. Here’s a recipe for almond pulp “freezer fudge,” sweetened only with a banana and raw honey. Or, whip up this mock marshmallow-fluff vegan dessert with protein powder and cocoa.
5. Make a facial scrub! Mix half a cup of almond pulp with 2-3 tbsp raw honey and either 1 tbsp rosewater, a dash of vanilla extract, or a few drops lavender essential oil. If the almond pulp is too grainy, blend this mixture in a blender or food processor until you get a smooth paste. Smooth over your face with gentle, circular motions. The almond pulp helps slough off dead skin cells, and the honey zaps bacteria, helps inflammation, soothes skin, attracts moisture, and acts as a preservative for the whole paste–you can keep it in an airtight container for about a week.
6. Freeze! You can store whatever almond pulp you don’t use in the freezer until you’re ready to experiment with it.
photo attribute: Jerry Liu