I have a confession. Although I hate wasting food, I have to admit, I waste a lot of almonds! More precisely, almond pulp.
After making Homemade Almond milk, I will have tons and tons of almond pulp left. Usually, I would dry them and turn them into almond flour. But I hardly ever use them, and they’ll end up sitting in the fridge and harvesting mould. Until recently, I found the best way to use leftover almond pulp.
Turn them into almond butter!
It’s like killing two birds with one stone. And you’re saving so much money! =]
Leftover almond pulp
A pinch of himalayan salt
Honey/maple syrup to taste (optional)
1. Pre-heat oven to 400ºF (200ºC).
2. Spread almonds out on a baking sheet, and dry-roast them. Stir every 5 minutes or so and take them out when they are golden brown. Make sure the almond pulp is completely dry before you take them out.
3. Let the almond pulp cool completely. Any steam produced from the heat will make it harder to process.
4. Place all the almond pulp into food processor. Process until creamy. Scrape down the edges when needed. Processing time depends on the strength of your food processor.
5. Add in the pinch of salt and honey/maple syrup (if using), and process again for a few seconds. Transfer everything into a jar and enjoy!
I’ve learned that making nut butters in my mom’s ancient food processor is a good way to train my patience. =p It took the almonds FOREVER for it to turn into butter.