What can I do with my almond pulp?

Almond pulp is incredibly versatile. You can use it to make baked goods like brownies, cookies, muffins, and crackers. It also works well in savory recipes such as veggie patties or even stirred into soups and sauces for extra fiber. You can also freeze or dehydrate it for later use in granola or energy bites.

Does almond pulp go bad?

Yes, almond pulp can spoil if not stored properly.

Is almond pulp healthy?

Definitely! It’s a low-carb, gluten-free ingredient that’s high in plant-based protein and perfect for clean-eating recipes. Plus, using it helps reduce food waste, which benefits both your body and the planet.

What to do with the residue after making almond milk?

That “residue” is almond pulp, and it’s a valuable ingredient. After making almond milk, strain the pulp well and use it in recipes like brownies, breakfast bars, or even skin care scrubs. It can be kept fresh in the fridge, frozen for later use, or dehydrated and ground into almond pulp flour.

Almond Pulp Brownies: The Best Guilt-Free Treat You’ll Love

Description

These rich, fudgy brownies are the perfect way to repurpose nut pulp from homemade nut milk. They’re naturally gluten-free, grain-free, and dairy-free, making them a smart choice for clean baking. Be sure to squeeze the pulp thoroughly; the texture should resemble damp, crumbly clay. Need a visual?

Ingredients

Scale

4 large eggs (at room temperature)
1 ¼ cups coconut sugar (maple sugar, or brown sugar (7 ounces / 200 grams))
1 tablespoon vanilla extract
½ teaspoon fine sea salt
½ cup extra-virgin coconut oil (4 ounces / 110 grams)
¾ cup plus 2 tablespoons packed moist almond pulp or other nut pulp (6 ounces / 170 grams, at room temperature)
1 cup cocoa powder (preferably dutch-processed, though natural or raw will work, too (3.25 ounces / 90 grams))
2-3 tablespoons cacao nibs (optional)

Cook Mode Prevent your screen from going dark

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 159