Yesterday, I told you not to throw out the almond pulp leftover from the almond milk you made. Now it’s time to do something with the pulp. The almond meal is great to use for toppings. One of my favorite uses for the meal is for fruit crumbles, mmm. I just might have to make one tonight. What a good idea. I’ll let you know how it turns out. Okay, back to the almond meal.
- almond pulp leftover from making almond milk
- parchment paper
- sheet pan for oven method
Set your oven to the lowest setting that is allowed. Mine only goes down to 170 degrees.
Line a sheet pan with parchment paper. Spread the almond/date pulp in a layer on top of the parchment paper. Put pan into the oven. I put it in even if it’s not at temperature. Let it roast in the oven for about an hour. Stir meal, and spread out over pan. Turn off oven and leave pan in oven.
After about an hour I check the pulp for moisture. I like it to be soft, but not wet. This is when I turn back the oven if needed, and repeat. When the meal is at the moisture level you want, transfer to a container that you can seal. I like to use mason jars.