What to Do With All that Pulp: 3 Almond Meal Recipes (2024)

What to Do With All that Pulp: 3 Almond Meal Recipes (1)

So… you made your own almond milk… now what?

I’ll admit, I don’t make my own almond milk nearly as much as I know I should. Not only is it the only way to guarantee exactly what goes into your nut milk, but the homemade variety is far more healthful, economical, environmental-friendly and delicious than the store-bought version. Plus, if you’re following a Paleo or gluten-free diet, learning how to make your own almond milk also yields a surprise bonus: Almond meal. That’s right, all that left over almond pulp can be turned into a staple baking ingredient in just a couple of steps, saving you time and a great deal of money, too (have you seen how costly almond meal is?!). This two-for-one personality is what makes creating your own almond milk truly worthwhile. Almonds aren’t always the cheapest ingredient, but when you can stretch them to make milk, meal, and then a tasty treat, well, the benefits far exceed the cost. Plus, no waste. You can’t argue with that.

Feeling inspired to finally make whipping up a regular batch of almond milk a priority, I decided to put the pulp to work. After following this recipe for the milk, I followed the steps below to dehydrate the leftover pulp:

How to Make Almond Meal

Heat your oven to 100F — you want it as low as it will go — and line a cookie sheet with parchment. Press as much liquid from the meal as possible and spread it in an even later on the parchment. Pop it in the oven and dehydrate the meal for about 5 hours, being sure to watch it so it doesn’t toast or burn. Once it’s dried out, remove from the oven and allow to cool. Give it a couple of pulses in your food processor to break it up a little before transferring to a resealable container. Store in the fridge until ready to use.

Once you have your almond meal, all you have to do is decide what to make. Today I’m sharing three recipes that put this versatile ingredient to work. First up, a Paleo-friendly grain-free granola that’s just begging to be paired with your morning smoothie bowl. Then it’s on to raw cacao energy bites, which are the perfect snack to eat before or after a workout, or to tote with you on a hike. And finally, coconut-banana “magic” bars, inspired by the real Magic Bars that my mother made when i was a kid. While nothing can replace those coconut-y, caramel-y dream bars, my version is far healthier and just as tasty. Sunday mornings call for baking, so be sure to try them out, or let me know how you plan to use your pulp in the comments!

What to Do With All that Pulp: 3 Almond Meal Recipes (2)

Paleo Grain-Free Granola


1 cup almond meal/flour

1 cup unsweetened coconut flake

1/2 cup unsweetened shredded coconut

1/2 cup raw pecan pieces

1/4 – 1/2 cup hulled hemp seeds

1/2 cup raisins or other dried fruit

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/2 cup coconut oil, melted

1 tsp vanilla or almond extract

Pinch or two of sea salt

Recommended spices: Cinnamon, nutmeg, pumpkin pie spice, ginger

Note:The great thing about this recipe is that you can throw just about any nut, seed, or dried fruit into it, which means it’s the perfect way to use up any small amount of ingredients you may have lying around.

Pre-heat the oven to 275F and line a cookie sheet with parchment paper. In a medium bowl, toss all ingredients together and add any spices you may be feeling inspired by. Spread mixture in an even layer on the cookie sheet and bake for 30 minutes or until golden, being sure to stir every 5 to 10 minutes. Allow to cool completely before transferring to a jar. This keeps for about two weeks.

Use to top smoothies, fruit, or toss in a bag to keep with you when hunger strikes.

What to Do With All that Pulp: 3 Almond Meal Recipes (3)

What to Do With All that Pulp: 3 Almond Meal Recipes (4)

What to Do With All that Pulp: 3 Almond Meal Recipes (5)

Raw Cacao Energy Bites


1 cup almond meal/flour

1/2 cup shredded unsweetened coconut

2 heaping tablespoons raw cacao (unsweetened cocoa powder also works)

5 pitted Medjool dates

Handful raw almonds

1 tbsp coconut butter

2 tbsp coconut oil, melted

1 tsp vanilla extract

1/2 tsp sea salt

1/2 cup raw hulled hemp seeds, for rolling

Combine all ingredients except hemp seeds in a food processor and pulse until well mixed and almonds are broken up.The mixture should be moist enough to hold together when pinched. If it feels too crumbly, add more coconut butter or coconut oil. Roll the mix, two tablespoons at a time, between your palms to make balls. Place on a cookie sheet and freeze for 10 minutes. Once hardened, remove from the freezer and place the hemp seeds in a small bowl. Roll each ball in the seeds to cover.Store in a sealed container in the refrigerator.

What to Do With All that Pulp: 3 Almond Meal Recipes (6)

What to Do With All that Pulp: 3 Almond Meal Recipes (7)

Coconut-Banana Magic Bars


For the crust:

1 cup almond meal/flour

1 tbsp coconut sugar

1/2 cup melted coconut oil, melted

For the top:

1 very ripe bananas

1/4 cup almond meal/flour

1 tsp baking powder

Pinch of sea salt

1/2 cup shredded unsweetened coconut

1 tsp vanilla extract

1/4 cup pecans

1/4 cup unsweetened coconut flake

1/4 cup dark chocolate chips

1 tbsp almond butter

Preheat oven to 350F and line a loaf pan with parchment paper.

In a small bowl, mix all crust ingredients together. Press in an even layer in the bottom of the loaf pan and bake for 20 minutes.While the crust is baking, make the top.

Whir the bananas in a food processor until liquefied. Add the flour, baking powder, and salt and pulse until mixed. Add the shredded coconut, vanilla, and pecans, and pulse until mixed and the nuts are finely chopped.

Remove the crust from the oven and pour the topping in an even layer over it, smoothing it out with an off-set spatula if needed. Top with large unsweetened coconut flake, chocolate chips, and a drizzle of almond butter and pop in the oven for 30-40 minutes or until coconut is toasted. Remove from the oven and allow to cool completely before using a sharp knife to cut into bars.

What to Do With All that Pulp: 3 Almond Meal Recipes (8)

What to Do With All that Pulp: 3 Almond Meal Recipes (9)

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What to Do With All that Pulp: 3 Almond Meal Recipes (2024)


What do you do with almond meal? ›

This coarse texture means that while almond meal can create delicious baked desserts, it can also be used to substitute breadcrumbs when coating meat, topping vegetables, and making casseroles. Available at many grocery stores, almond meal is usually found in the baking or gluten free section.

How long can almond pulp last in fridge? ›


It can be stored in the refrigerator up to 1 week, or frozen for up to 1 month, often longer.

Can almond pulp go bad? ›

If you store leftover almond pulp in the fridge, it will last about five days. To store almond pulp in the fridge, make sure it's stored in a sealed container. Glass or another kind of airtight container will work.

Can you compost almond pulp? ›

After making fresh milk in your Almond Cow, we recommend putting your leftover pulp in the green layer of waste in your compost bin.

Can you eat almond meal raw? ›

Raw almond flour can be safe to eat, but it's essential to consider that almonds naturally contain enzyme inhibitors and phytic acid, which can interfere with digestion and nutrient absorption. Consuming raw almond flour in moderate amounts is generally fine, but some people may experience digestive discomfort.

Can almond meal be used as flour? ›

Almond meal and almond flour can typically be used interchangeably in quick breads and cookies and they are great gluten-free alternatives to traditional flours.

Can you use almond meal like flour? ›

Additionally, since almond meal has a coarser texture, it may require more moisture in the recipe to produce a similar texture to almond flour. In most cases, you can substitute almond meal for almond flour in a recipe at a 1:1 ratio, but it is recommended to adjust the recipe as needed.

Can you make almond butter out of almond meal? ›

Yes, you can start with 3 cups almond flour or almond meal to make your almond butter, but I much prefer the results when I start with whole almonds. If you have some extra almond flour on hand that you want to use instead, go for it!

Can you freeze almond pulp? ›

Freezing your almond pulp is also a great idea if you regularly make almond milk at home. I generally freeze a few batches first before defrosting and making my own almond flour to use in banana bread. All you need to do is place your almond pulp into a plastic freezer bag, or any sealed container until required.

Does almond flour make a roux? ›

You can use almond flour to make a roux, but I think rice flour is a better choice. Thank you for the a2a!

How can you tell if almonds are rancid? ›

However, Kanney says, “If a nut has spoiled or gone rancid, recognizable by a sour or bitter flavor, the nut is no longer good and should be thrown away.”

What happens when almonds go bad? ›

Rancid oil makes the stale almonds taste bad. Spoiled almonds aren't poisonous, but the fats are no longer beneficial. It is possible that rancid fat could contribute to chronic health problems if consumed often. 3 So when the almonds taste bad, it's time to throw them out.

How do you preserve almond pulp? ›

Either way, once it has been dehydrated it will have a longer shelf life, but should still be kept in the fridge or freezer. If you do happen to own a dehydrator (lucky you!) then simply keep the almond pulp in there overnight. So now you either have raw, moist almond pulp or dried almond meal.

How long is almond pulp good for? ›

After you've strained the pulp, you can use it for this recipe. (I like to make these recipes back-to-back, so I only have to clean my blender once.) Note: Leftover almond pulp can be stored in an airtight container for up to 3 days, if you are not quite ready to make your hummus after making a batch of almond milk.

Can you eat almond filling raw? ›

Many recipes for homemade almond paste call for egg white. Because almond paste is not consumed raw and is always baked at temperatures above 150 degrees F (65 degrees C) where the salmonella bacteria are killed, using egg white is less of a concern in almond paste than in marzipan.

What do they do with the almond hulls after they are harvested? ›

The trees store carbon and have traditionally been sent to cogeneration facilities to convert wood into electricity at the end of their lives. The shells become livestock bedding, and the hulls are used as dairy feed.


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