Almond flour
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The pulp left from homemade almond milk, dried slowly in the oven and ground into almond meal for baking.
Ingredients
- 2 cups of fresh almond pulp (leftover from making almond milk or cream)
Equipment
- baking sheet
- food processor
Directions
- Heat the oven to its lowest setting (about 170 degrees).
- Crumble the pulp apart with your fingers and spread it in one layer on a large rimmed baking sheet.
- Bake 2 hours, then check by rubbing the pulp between your fingers.
- If it is still damp, bake another 30 to 60 minutes until completely dry (up to 3 hours in all).
- Optional: to make almond flour, blend or grind the dried meal in a blender or coffee grinder until very fine. (Some people say only flour made from blanched, skinned almonds counts as true almond flour.)
Notes
A dehydrator can dry the pulp overnight instead. Raw pulp keeps a few days in the fridge, or freeze it. Store dried meal in the refrigerator or freezer; it lasts longer than raw pulp but no time is given.