Make wholesome almond flour from almond pulp easily with this recipe!
I started making my own Homemade Almond Milk a while back and I'm loving it so far. I love the real almond taste it has and that I can control the sweetness and ingredients that go into it. Since learning how to make homemade almond milk, I now also know how to make homemade walnut milk, homemade cashew milk and many others.
But in order to get the most bang for my buck, I've been researching different ways to use the leftover almond pulp (or any nut pulp) that comes from making almond milk. After my first batch of almond milk I made Almond Pulp Freezer Brownies that turned out great. It's super healthy and quickly satisfies my sweet tooth. I've also been working on a almond pulp cracker recipe, but have yet to have success.
This last time I made almond milk I wanted to see if I could turn the almond pulp into flour for another baking experiment I was trying out. I've been trying to use more wholesome flours when possible. I did a little research and found that it's really easy to do! Also, if you make your almond milk at home, you can always save up a lot of almond pulp and then make one large batch of almond flour.
How to make almond flour from almond pulp
Step 0: Start with the almond pulp leftover from making Homemade Almond Milk.
Step 1: Preheat your oven to it's lowest setting. My oven goes to 150°F, but if yours goes lower that's even better!
Step 2: Spread out your almond pulp on a baking tray to as thin as you can get it.
Step 3: Place the tray in the oven and let the pulp dehydrate for 4-8 hours. The length you keep it in the oven depends on the temperature of your oven. It will be done when all the moisture is baked out and it's dry and crumbly.
Step 4: Once dehydrated, place the dried out pulp into a food processor and process until it becomes a fine flour.
Soybean Pulp (Okara)
Speaking of pulp, have you ever wondered what to do with leftover soybean pulp after making homemade soy milk?
You can make either of these okara recipes!
📖 Recipe
Homemade Almond Flour From Almond Pulp
Equipment
Ingredients
- 1 cup almonds
Instructions
- Preheat your oven to its lowest setting. My oven goes down to 150 °F, but if yours goes lower that's even better!
- Spread out your almond pulp on a baking tray to as thin as you can get it.
- Place the tray in the oven and let the pulp dehydrate for 4-8 hours. The length you keep it in the oven depends on the temperature of your oven. It will be done when all the moisture is baked out and it's dry and crumbly.
- Once dehydrated, place the dried out pulp into food processor and process until it becomes a fine flour.
Travelous says
I was given 2 huge bags of walnuts. I don't eat that many nuts, so I just made walnut milk. I came across this while looking for uses for the leftover pulp, so now I'm drying the pulp. I will probably make walnut butter with it this time, and maybe meal/flour next time.
I know these instructions are for almonds, but almond milk and walnut milk recipes were basically the same, so I figure butter and meal/flour would be too.
Thanks!
Faith VanderMolen says
Brilliant way to improvise and use what you have! Thanks for sharing!
Diana says
I pop the almond out of the skin after soaking. Is it ok to still use the pulp for flour without the skin being in there?
For anyone wondering why:
Research shows that the best way to eat almonds is soaked and skin removed. The skin of the nut contains tannins, which prevent the complete absorption of nutrients. Moreover, the skin is hard to digest as well, which is why most people prefer to eat almonds skin removed.
Almonds do more than just lower LDL levels in your blood. They also protect LDL from oxidation, which is a crucial step in the development of heart disease.
Faith VanderMolen says
Yes! It should still work without the skin. You'll just need to dry the pulp out to turn it into flour.
And thanks for sharing this information!
Samantha Robini says
Hi
I've been making my own Almond milk, cream and herb based variations with the cream. I get through a lot of pulp so I thought I'd try making my own Almond flour, which I did to some success!! I've only added it in small quantities with normal plain flour when baking cakes and the results have been very good. Can you advise how long the flour will keep (without freezing it) please.
Faith VanderMolen says
Hi Samantha! Thanks for sharing your experience! If it's not exposed to heat or moisture it should last for a few months! But I've never kept mine that long, so I can't say for sure.
Judith says
I don't know if Almond pulp (left after making almond milk) has the same enzymatic activity as almond milk, but if it does, one should dry/dehydrate the pulp at temps below 140-deg F. Temps above this threshold deactive enzymes. My oven's lowest temp is 175-F, so I bought a dehydrator with temp control from a low of 175 and a fan to keep air circulating. I usually dry my pulp at 120. Takes a bit longer but does the job really well.
Judith says
Sorry for the typo. My dehydrator has a low temp setting of 105-F.
Faith says
Yes great! Thanks for clarifying!
Faith says
Thanks so much for the information Judith! I loved having a dehydrator in China and wish I could have taken it with me!
Goldie says
Hi faith, thanks for the pulp recipe.
Would you mind to answer some questions please?
1. Is the pulp still have same nutrition & vitamins etc like the almond?
2. How do we know if the pulp already dry enough?
3. How if i cannot heat the pulp in oven for 4 - 8 hours? Not sure if my oven can be use nonstop for more than 1 h. Itsnot a big oven like in bakery store. Its use gas tube.
Any recipes to use the almond flour?
Thanks for your kind response
Faith says
Hi Goldie! Thanks for your interest and questions. I don't know the nutritional values of the pulp and the flour. Sorry! I believe you can tell that the pulp is dry by touching it and when it looks like there is no more moisture in it and it's dry and crumbly. I'm not sure what you should do if your oven can only be on for 1 hour. You could try to dehydrate it in stages? I don't have any recipes off the top of my head, but I often see almond flour used in recipes for things like cookies, bars and homemade crackers on the internet. Sorry I'm not much help. I hope it works out for you!
Leigha Woelffer says
So cool! I really want to try making my own almond milk!
Faith VanderMolen says
You should! It takes a couple tries to figure out what ratio of water to almonds (and how sweet you like it) but it's delicious!