- rimmed baking sheet
- High Speed Blender
- all leftover pulp from making Almond Milk
- Preheat your over to its lowest temperature, typically 150-170 F.
- Spread all of the pulp leftover from making Almond Milk across the baking sheet as evenly as possible. Break up most of the large clumps.
- Bake for 2-3 hours. No need to stir or tend it. Just ignore it and set a timer. Longer, shorter, the time is not really that important. It won't overcook or burn at this low of a temperature and it really can't get too dry.
- Toss the (now very dried) pulp into your blender container and whir to a fine flour consistency.
- Store it in a quart Mason jar or other similar-sized container in your refrigerator as you accumulate enough flour to bake with. It should keep at least 6 months refrigerated.
Almond Flour is widely used both in Gluten-free cooking and in Keto cuisine as a substitute for high gluten grains. Sometimes mixed with a smaller amount of Coconut or Chia Seed, or Flaxseed Flour, it is more commonly used as a stand-alone flour. Almond Flour has a charming slightly nutty taste that lends well to all sorts of savory breads as well as a wide range of sweets. It can be used in cake and cookies, even in pastry dough. A variation of the "refuse-type" Almond Flour from leftover pulp described in this recipe, is Blanched Almond Flour. To make it you blanche whole raw almonds, drain them, then after they dry, you make flour from the whole blanched almond. The blanching method typically produces a milder, less flavorful but lighter and finer flour that may be better suited to pastries and tender cookies. But for most recipes, the use is interchangeable.
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