The pulp left from homemade almond milk, dried slowly in the oven and ground into almond meal for baking.
Ingredients
2cupsof fresh almond pulp (leftover from making almond milk or cream)
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.