How to Use Gluten-Free Almond Pulp: Recipes and Ideas

Updated on April 18, 2020
Emily L Snelling profile image

Emily is a clinical herbalist and all-around health nut. She loves gardening and cooking nutritious meals for her family.

Fresh almond milk is delicious, and so is the nutritious pulp!
Fresh almond milk is delicious, and so is the nutritious pulp!

Yes, You Can Cook With Almond Pulp

Fresh almond milk is amazing. When I made my first batch, I vowed to never buy almond milk from the store again. I bought a huge sack of almonds and got myself set up to make this delicious beverage on a regular basis.

But I wasn't sure what to do with the leftover ground almond pulp. I was buying expensive, organic almonds, and I couldn't bear to throw out the nutritious (and pricey) leftovers.

I had to get creative—my freezer was overflowing with pulp. I tried all sorts of ideas, and some were downright delicious. Here are some of my favorite ways to use up the leftover ground, soaked almonds from making almond milk.

Grain-Free Almond Cookies

These yummy cookies are only as sweet as you want to make them and are grain- and gluten-free. For a dairy-free cookie, substitute coconut oil for butter.

Ingredients

  • 1 cup almond pulp
  • 2 eggs, lightly beaten
  • 3 tablespoons sugar or other sweetener (add more for sweeter cookies)
  • 1 tablespoon orange zest
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 pinches salt
  • 5 dates, roughly chopped
  • Powdered sugar (optional)

Instructions

  1. Preheat oven to 350 F degrees.
  2. Mix all ingredients except dates and powdered sugar. Use a tablespoon to measure out heaping spoonfuls and shape into balls. Press a date piece into the center of each ball, slightly flattening the cookie into 1/2 inch-thick discs.
  3. Bake for approximately 30 minutes or until cookies are slightly brown and chewy. Cool on the cookie sheet. Dust with powdered sugar if desired.

Cheesy Asparagus, Mushroom, and Brown Rice Casserole

This cheesy, comforting dish is great on a rainy evening. It is also a gluten-free recipe. This casserole has become a family favorite and is one of the main ways I use up our almond milk-making leftovers.

This recipe is really best with dairy cheese. However, you can substitute non-dairy melting cheese for the cheese in this recipe and use nutritional yeast or Rawmesan as a topping in place of Parmesan cheese. Substitute olive oil for the butter, but reduce the amount to four tablespoons.

Ingredients

  • 3 cups cooked brown rice
  • 1 cup almond pulp
  • 1 bunch asparagus, cut in bite-sized pieces
  • 2 cups mushrooms, sliced
  • 6 tablespoons butter, plus more to butter the baking dish
  • 1 cup shredded cheese
  • 1 teaspoon thyme or Herbes d'Provence
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Approximately 2/3 cup chicken broth
  • Grated Parmesan cheese, for garnish

Instructions

  1. Preheat oven to 350F degrees. Butter a large casserole dish.
  2. Melt butter in a saute pan. Saute the mushrooms for a few minutes, then add the asparagus. Cook until the mushrooms are cooked through and asparagus is still crisp. Cool slightly. Butter should still be melted when adding to other ingredients.
  3. Mix all ingredients, except chicken broth and Parmesan cheese, in a large bowl. Slowly add chicken broth until the mixture is moistened but not swimming in liquid. Place mix in buttered casserole dish. Sprinkle generously with Parmesan cheese. Cover and bake approximately 35 minutes.

Almond Pulp Hot Cereal

Ingredients

  • 1/2 cup steel-cut oats or other porridge
  • Pinch of salt
  • Milk, almond milk, or water, as needed
  • 1 cup almond pulp
  • Raisins or chopped dates (optional)
  • Cinnamon, to taste
  • Honey, to taste
  • Butter or coconut oil (optional)

Instructions

  1. Cook oats or other hot cereal in milk or water according to package directions.
  2. Add almond pulp and optional raisins or dates about 15 minutes before cereal is cooked through.
  3. Add more milk or water to achieve desired consistency.
  4. Remove from heat and add cinnamon and honey to taste.

Almonds are soaked then ground to create almond milk.
Almonds are soaked then ground to create almond milk. | Source

Other Uses for Almond Pulp

  • Baking: In addition to these recipes, I like to add almond pulp to muffins, waffles, and other baked goods for extra flavor and protein. I substitute up to a quarter of the flour called for in these recipes.
  • Veggie burgers: Another favorite use is veggie burgers. Substitute almond pulp for a portion of the beans or nuts called for in your favorite recipe. Veggie fritters are delicious too. Substitute about one quarter of the flour in recipes with almond pulp.
  • Fritters: I usually throw fritters together without a recipe, mixing eggs, shredded or julienned vegetables, almond pulp, gluten-free flour, a pinch of baking soda, salt and spices, aiming for a thick pancake-batter consistency. I love curry-spiced fritters. Just cook up like pancakes and serve alone or with a spicy sauce or ketchup.

How to Prepare Pulp for Cooking

I admit it. I'm lazy. I do not dry the pulp and grind it to make proper almond flour. I do, however, make sure that as much liquid as possible is removed from the pulp during the almond milk straining process.

I've found that a nut milk bag is essential. It also ensures that you get as much nut milk as possible from each batch. If you twist and squeeze the pulp in the bag until every drop is removed, you will end up with a moist but crumbly consistency to your pulp. This is what is used in the following recipes.

If your pulp is strained through a wire strainer and is more moist, add a little gluten-free flour or starch powder to the recipes to soak up the liquid. If you use almond flour, add a little liquid.

Home Brew Ohio Nut Milk Bag for Almond Milk/Soy Milk, 9" x 12"
Home Brew Ohio Nut Milk Bag for Almond Milk/Soy Milk, 9" x 12"
This is nearly identical to the nut milk bag that my family uses to make almond milk.
 

Share Your Ideas!

How do you use up your leftover almond pulp? Please leave a comment telling us your favorite ways to use up this nutritious resource.

© 2011 Emily L Snelling

Comments

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    • Emily L Snelling profile imageAUTHOR

      Emily L Snelling 

      7 years ago from Lake Tahoe, Nevada USA

      I use one cup of almonds per batch. I pour off the soaking water then fill the blender with fresh water--about 6 cups. I am left with maybe 4 to 5 cups of almond milk. I usually buy them in bulk at my local food co-op. I don't have the fridge or freezer storage space for buying large amounts (raw almonds go rancid quickly), so I'm forced to pay the going price. If your community has an informal co-op--just a group of people, not a brick-and-mortar store--you might consider joining so you can buy at wholesale prices. Often others will share the shipment with you so you aren't stuck with an unmanageable amount.

    • Etherealenigma profile image

      Sandra M Urquhart 

      8 years ago from Fort Lauderdale

      I was wondering how many almonds you need to make how much milk? They are pretty pricey at the stores. Do you know of anywhere to simply buy them in bulk? Thanks. Great article.

    • Emily L Snelling profile imageAUTHOR

      Emily L Snelling 

      8 years ago from Lake Tahoe, Nevada USA

      Hi Natalia,

      No, I do not dry the pulp for these recipes. However, if you wanted to dry it then grind it to a flour-like consistency, you could make some delicious European or Middle Eastern almond flour cookies or possibly baklava. Yum.

    • profile image

      Natalia 

      8 years ago

      Hi Emily,

      Do you dry the almond pulp before using it for the cookies recipe?

    • DryDiapersPlus profile image

      DryDiapersPlus 

      8 years ago

      I bought my nut milk bag at Juicerless.com - http://www.juicerless.com/ - which linked to this page for using the almond pulp left over.

      Great bag - really well constructed, easy to clean - fit around the top of my Vita Mixer so that pouring the almond milk I made into another container was a snap... no muss no fuss!

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