I recently started making my own almond milk and had been drying out and storing the pulp in the freezer with the intention of making it into almond meal/flour at some point. Ok, truth be told, I didn’t really expect to use it, lol. In my perfect world where I make wonderful, natural health-filled food all day long, I would use it to make all sorts of things. But in my actual life I threw it in the freezer alongside some of my other good intentions (anyone else have a billion bananas in their freezer?). But, today I actually made it into flour and was pretty chuffed that I got to use it. And it did a wonderful job! Win.
Give these a try. They’re a staple in our house now.
- 1 Cup raw almonds
- 10 Medjool dates, pitted
- Wax paper to line dish
- 1 1/2 Cups raw cashews
- 1 Cup almond meal
- 2 Tbsp maple syrup
- Juice of 3 lemons
- 1 tsp Vanilla
- 1/4 Cup coconut oil, melted
Process almonds in a food processor until finely chopped (but not almond butter!).
Add pitted dates and process until the mixture forms a ball.
Line an 8 x 8 inch pan with wax paper then press base mixture into a firmly packed layer.
Process cashews in (clean) food processor until finely chopped.
Add the almond flour and pulse until combined.
Add remaining ingredients and process until combined.
Spread filling over the base layer and refrigerate for at least 20 minutes before slicing into the desired shape. Keep refrigerated until ready to serve.