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.
But in order to get the most bang for my buck I’ve been researching different ways to use the leftover almond pulp that comes from making almond milk. After my first batch of almond milk I made Almond Pulp Freezer Fudge 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 goes to 150, 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.
- 1 cup almonds
- Preheat your oven to it's lowest setting. My goes to 150, 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.
You can bake with the almond flour right away or store it in your freezer for a long shelf life.
Nutrition InformationYield 4 Serving Size 1/8 cup
Amount Per Serving Calories 206Total Fat 18gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 16gCholesterol 0mgSodium 172mgCarbohydrates 7gNet Carbohydrates 0gFiber 4gSugar 2gSugar Alcohols 0gProtein 7g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.