So what do you do with the leftover pulp? Some folks actually throw it out, but I can't. Seems a waste to me, so I went out on the web looking for recipes that use almond milk pulp and ended up at Elana Pantry. She has some great recipes that use almond milk pulp and a boat load of them use almond flour (very finely ground almonds).
What I usually do with the pulp is save it up in the freezer and then dehydrate the pulp-patties until dry. Then, one at a time, I break them up and pulverize them in the blender. I sift the contents of the blender just in case I don't get everything ground up. Regrind anything that needs it with the next broke-up patty.
One of the things I do with the resulting almond flour is to save it to make chocolate chip cookies for Sister Suzy to take to set as her theater director has Celiac disease. Today I tried a new recipe for almond flour, Chocolate Coconut Macaroons from Elana's Gluten-free Almond Flour cookbook. Oh, My, Good!
(A copyright free image)
I did modify her recipe a little, as usual. LOL I only used 3/4 cup of honey instead of 1 cup of agave nectar and the recipe on the proceeding page was for Almond Macaroons. Yeah, why not, Almond Chocolate Coconut Macaroons! So I added 1 teaspoon of almond extract to the blend. This is what I ended up with:
3 egg whites
1/2 teaspoon of salt
1 teaspoon of almond extract
3/4 cup honey
1/4 cup of cocoa powder
1 1/2 cups of my almond flour
1 1/2 cups of shredded coconut, should have been 2 but that was all I had.
Preheat oven to 350. I lined a cookie sheet with parchment paper so nothing would stick. I whisked the egg whites until they were frothy. Then, added the next three ingredients and whisked very well. I sifted the cocoa powder in and blended well. Finally I folded the last two ingredients in. I scooped heaping teaspoons full of dough on the cookie sheet, patting into smooth mounds and baked for 15 minutes. Cooled the cookies for 30 minutes on the cookie sheet. I got 20 cookies in total. These cookies don't spread so they all fit on one big cookie sheet.
If you like a more Almond-y flavor add more extract, Elana used a whole tablespoon. That seemed too much to me as I wanted to taste the chocolate, also.
I hope everyone is having a good day!