Almond milk…it’s delicious, nutrient-rich and a great solution?for those of us?who are vegan or lactose intolerant. That said, if you’re making your own almond milk, you’ve probably got a fridge full of leftover almond pulp just staring you in the face.
Today, I’ll be giving you the rundown on my three favorite uses for leftover almond pulp, including scrumptious almond pulp crackers, almond pulp hummus (yes, I said hummus!) and almond pulp body scrub. Let’s dive in!
How to Make Almond Pulp Crackers (Vegan + Paleo)
This recipe for Easy Almond Pulp Crackers was designed by Megan at Detoxinista to help you make use of ingredients you likely already have on hand, including olive oil, coconut oil and various herbs.?They’re absolutely delicious!
1 scant cup wet almond pulp
3 tablespoons olive or coconut oil
1 tablespoon ground flax or chia seeds
1/4 teaspoon fine sea salt
2 tablespoons fresh or dried herbs
1 garlic clove, minced
Water as needed
Preheat your oven to 350 degrees Fahrenheit.
Combine all ingredients and stir well. If it looks dry, add water one tablespoon at a time, just until it can be pressed together into a firm dough.
Transfer the mixture to a sheet of parchment paper, place another sheet on top, then use a rolling pin to roll to 1/8-inch thick (Thin = Crispy).
Cut the dough into whatever shapes you like, then poke them with a fork so they’ll bake evenly. This recipe should make approximately 20 crackers.
Bake until crisp and golden ? about 15?20 minutes.
Cool completely, then store in an airtight container for up to a few days.
How to Make Almond Pulp Body Scrub
Raw almond pulp (leftover after straining homemade almond milk) also makes a delightful body scrub. Simply mix 1 cup of raw almond pulp with?2 tablespoons of sweet almond oil?and?5?10 drops of your favorite essential oil, and you’re set!
Use it to gently?exfoliate in the shower or bath, then store the rest for up to a few days in an airtight container in the fridge.
How to Make Almond Pulp Hummus (Vegan)
1 small clove of garlic
1 tightly-packed cup of leftover nut pulp
1/3 cup water
1/4 cup cold-pressed olive oil
1/4 cup hulled tahini
1/4 cup lemon juice
1 teaspoon ground cumin
1/2 teaspoon sea salt (or more to taste)
1/4 teaspoon dried chili flakes (optional)
Ground black pepper, to taste
Top with fresh herbs, paprika, and olive oil drizzle
Mince the garlic and add to a small bowl.
Use a fork to stir in the nut pulp and water till combined, then mix in the remaining ingredients (excusing toppings).
You may need to add more water to reach your ideal consistency ? just don’t let it get too runny!
Taste and add more lemon juice, olive oil, salt, or tahini to taste.
Serve drizzled with olive oil, herbs, and a dusting of paprika.
This hummus will keep in the fridge for up to one week, assuming you make it the same day as you make your almond milk.
Do you think you’ll try one of these? Let us know how you fare!
Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.
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