Almond Pulp Recipe
Serves 3
10 mins prep
10 mins total
Learn how to dry leftover almond pulp from making almond milk at home with my tips on drying it in an energy-safe way, freezing, storing, and using in recipes once it is turned into flour.
0 servings
Preheat the oven to 180 F degrees (82 C degrees). Line a large baking sheet with parchment paper.
Break the wet chunks as much as you can and spread it out evenly on the baking sheet.
Bake for 2 ½ hours, mixing and breaking the chunks every 30 minutes with a wooden spoon.
In the end, you should be left with chunks of pulp that is dry. It should easily crumble when you crush it in between your fingers. If it is not fully dried, continue to dry for another 30 minutes by checking on it every 10 minutes or so.
Store in an airtight container in the fridge for up to 3 weeks.
