IMG_7399I started making my own almond milk a few years ago and haven’t turned back since. Blending up a batch decreases your waste consumption, increases the freshness, and gives you the ability to know exactly what is going into your body. For a while, I didn’t really know what the heck to do with all the excess pulp from the milk. I would store it in the refrigerator telling myself that I’d use the wet pulp in a muffin recipe or something. The catch is that this wet pulp only lasts a few days.

I went to my friend Sarah’s house and she had a little jar of what looked like flour on her countertop. Curious Claire got the best of me and I just had to ask what it was. “Almond meal,” she replied.

So this set me out on my journey to make my own. It turned out to be pretty simple as long as you don’t have to leave the house for a couple hours. You can use it as bread crumbs, in cookies as almond flour, or for making your own crackers! It’s also gluten free.

You can put it in the dehydrator on a baking sheet until it is dry. I don’t have a dehydrator so I just use the oven. I turn the heat on the oven to its lowest setting. This is usually 170℉. I line a baking sheet with these awesome silicone baking mats that I got on Amazon. They’re reusable and way better than tin foil or parchment paper. It’s also good for the earth to reuse these silicone mats, which I appreciate! I spread the wet almond pulp onto the mats and put it in the oven with the door cracked open. Keep it in there for about 2 hours or until it is dry to the touch. I’ll mix it around once or twice while it bakes.

It might be a little gritty so just grind it up in a blender or food processor until it is fine and flour-like. Store on your countertop in an airtight container for a few weeks or in the freezer for up to three months. You’ll never have to toss your pulp again!

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