Not exact matches
You could increase the
almond pulp about 3/4
of a
cup, but I wouldn't do much more than that because it'll change the consistency
of the recipe too much and it won't hold together.
I found the mixture a bit sweet and «wet» for me, until I used 1 1/2
cups dehydrated
almond pulp instead
of 1/2
cup damp
pulp.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece
of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed,
pulp removed and skin thinly sliced 1/2
cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted
almonds, roughly chopped
I used this recipe, but replaced the
almond butter with 1/2
cup of packed
almond pulp and added 2 Tbsp
of almond oil.
If you do not have
almond pulp, take enough
almonds to make 2
cup of ground
almonds and cover with water over night.
To get started, here are 10 recipes that use just a
cup or less
of leftover cooked
almond meal
pulp.
Cake Batter 12 ounces soft dates — chopped 1/4 plus 1 tablespoon coconut oil - melted 1 tablespoon vanilla extract pinch
of salt 4
cups plain
almond pulp left from making
almond milk 1 1/2
cup fresh blueberries 1 - 2 tablespoons freshly squeezed lemon juice
If you're feeling adventurous, try making your own by blending one
cup of soaked
almonds with four
cups of water and then straining the liquid from the
pulp with a fine mesh bag.
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.