I LOVE almonds.
Seriously, I cannot believe I spent a majority of my life thinking they were just a nut. The only place I saw these versatile little guys was inside a bag of trail mix.
I’ve been making my own almond milk for quite some time. We typically grab a HUGE bag of almonds during our monthly shopping trip to SAMs Club. I like to use our almond milk for smoothies, baking, and even a bowl of cereal. We like to party sometimes.
Anyway, it took me making two batch of almond milk, and throwing the pulp in the trash, to realize that I wasn’t doing something right. There was no way that all that delicious almond was supposed to just go to waste.
So, for the next few weeks, I saved all my pulp in a ZipLoc in the freezer, until one day I decided to make some homemade almond flour.
You want to first take all of your pulp, and spread it onto a baking sheet. I decided to get this all ready and going one night before I went to bed. Toss it into the oven on the lowest, or “warm” setting. The lowest temp my oven gets is about 140F.
I left the pulp in the oven overnight, and then took it out the next morning-about 6 hours later.
Sift to sort through any big pieces.
Until next time,
Author: Savannah Baker
Savannah is a full-time mom of one, and can often be found outside on one of her various adventures. She enjoys carving her own path through natural and holistic living, as well as discovering ways to use food as medicine.