There are a myriad of uses for the leftover pulp. You can use it as is and add to smoothies or your morning oatmeal. You can add it to dips like hummus. And if you dry it, you can use it as a flour substitute in your baking.
How to Dry Your Nut Pulp
Spread the pulp in a thin layer on a cookie sheet. Preheat oven to lowest setting, approximately 170F and set timer for 2 hours. At that time test by rubbing some of the pulp between your fingers. If it is still moist, put back in for up to another hour.
If you have a dehydrator you can put in overnight.
Once the pulp is dry you can create a finder grind by pulsing in a coffee grinder. This is especially useful for more delicate baking recipes.
Store in refrigerator or freezer.
Nut Pulp as Flour Substitute
If you have dried out the nut pulp it is recommended to start by substituting one quarter of the total flour in a recipe with the pulp. Some baked goods, like brownies or pancakes can safely handle half pulp and half flour.
Nut Meal Crackers
Add 3 Tbsp. grapeseed or olive oil for every 1 cup of pulp. Season with fresh or dried herbs, pepper and sea salt. How you season is up to you but rosemary, thyme and sea salt are delicious. Mix in food processor. Form into a ball and roll out the “dough” between two sheets of parchment paper. The thinner the dough the crispier the cracker. Using a knife score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly.
If you have a dehydrator, dehydrate over night. If not, preheat the oven to 350F.
Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.
No time to bake with your nut meal or dry it out? The meal is good for about 3 days in the refrigerator or you can freeze for later
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