If you're like me, you might end up with a lot of almond pulp left over after making almond milk. But before you toss it out, think about turning it into almond meal instead! It's a great way to make use of those leftovers and it's so easy to do. Just follow these simple steps and you'll have fresh almond meal in no time. Enjoy! :)
Pre-heat oven at 200 ºF (93 ºC). Make sure to squeeze all the liquid out of the cheesecloth were you made almond milk.
Bake. Use the upper and lower heat mode. Don’t use the fan mode, as it will spread all the pulp away. The baking time is about two hours; you must get the almond pulp 100% dehydrated. The more you spread it out, the quicker.
Stir. You will need to stir the almond pulp about 4-5 times during the process. Disintegrate the clumps and don't let them become brown
Rest. Leave the baked almond pulp to sit for a couple of hours, and then you can blend it for about 20 seconds until you have almond flour. You can then use it in your favorite baked goods.
Blend or process the dried almond pulp until fine consistency flour results. It should only take about 15 seconds. Ensure not to blend it too much. Otherwise, the almond meal will clump.
Store. Remember to store the almond meals in an airtight container at room temperature for up to a month.
Notes
Result is approximate = ¾ cup almond pulp yields ¼ cup almond meal (30-35 grams)