It is time to utilize the almond pulp that was left over from the almond milk that we made. Almond meal is a great nutrient-dense alternative to wheat flour. Almond meal is very versatile and used to make everything from pancakes and baked goods to even bread!
There are several ways of making this almond meal. If you are using it for raw recipes and would like to keep the almond meal alive, then you can use a dehydrator to dehydrate it at 115 degrees Fahrenheit for 4 to 8 hours breaking it up halfway in between. Processing it in this way will keep the enzymes active. If you are not using for raw recipes or do not have a dehydrator, then you can simply follow these steps with an oven.
What You Will Need:
-Almond Pulp
-Cookie Sheet
-Aluminum Foil
-Blender/ Food Processor
-Air Tight Container
Preheat oven on to the lowest setting (mine is 150 degrees Fahrenheit). Place freshly made or stored almond pulp (you can store it in the fridge or freezer) in an even layer on a lined cookie sheet. Bake for 30 minutes.
What You Will Need:
-Almond Pulp
-Cookie Sheet
-Aluminum Foil
-Blender/ Food Processor
-Air Tight Container
Preheat oven on to the lowest setting (mine is 150 degrees Fahrenheit). Place freshly made or stored almond pulp (you can store it in the fridge or freezer) in an even layer on a lined cookie sheet. Bake for 30 minutes.
After 30 minutes, shift the almond pulp to the center and break up any clumps.
Shift the wettest parts to the edges and the driest to the middle in a single layer. Repeat these steps every 30 minutes until the almond pulp is completely dry. Once it is completely dry, blend or use a food processor for about 10 seconds to make it into a fine power. Use right away or put almond meal in an airtight container and store in a dark, dry and cool place for up to 2 months.
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