Nut pulps like the almond pulp can be stored in the freezer if you're not using it right away, added to your next baking endeavour, or dried in the oven at a low temp and used as flour.
Not exact matches
i just could never bring myself to buy a
nut milk bag either i guess, felt too messy and extraneous a thing to me and did nt want to feel the weight of the almond
pulp if you know what i mean), but as far as the french press goes — im worried the milk will taste
like... coffee.
i find my
pulp is often rather wet, so I would add some oat or
nut flour of some sort until you reach a pliable dough consistency — otherwise you might end up with something more
like this mousse cake.
It may seem
like a lot of almond
pulp — one packed cup of
pulp goes into these muffins, which came from one cup of almonds we used to make the almond milk — but consider how often you've added a cup of chopped
nuts to a muffin recipe.