If you’ve ever made nut milk, you’ve no doubt wondered what to do with the leftovers. The Natural Gourmet Institute came up with a delicious solution.
Once you’ve tried homemade almond milk, it’s hard to go back to store-bought. Many have already fallen in love with the flavor and nutritional benefits of blending and straining their own batches of nut-based milks, but the question that inevitably arises is: what to do with the leftover nut pulp? It’s full of fiber and healthy fats, so it’s a shame to throw it in the trash. Whole plant use – known as “root-to frond” cooking – is a way to celebrate nature’s bounty and reduce food waste, so let’s take it to the next level with “nut-to-pulp” eating!
See also Make Your Own Almond Milk
Macaroons are an addictively delicious answer to any nut pulp conundrum. Here, almond pulp that would otherwise be discarded becomes the perfect base for a nourishing snack or dessert, with mineral-rich dates and shredded coconut contributing sweetness without any refined sugar. If you don’t have enough nut pulp to make the recipe or want to save up for a larger batch, freeze the pulp in an airtight sandwich baggie and thaw when ready to use. Hazelnuts or pecans would make an excellent stand-in for almonds, but don’t try cashews since they’re too soft and don’t leave pulp behind.
Almond Pulp Macaroons Recipe
(Yield: About 12)
- 3/4 cup almond pulp
- 1/3 cup pitted Medjool dates
- 1/4 teaspoon sea salt
- 1/8 teaspoon almond extract (optional)
- 3 tablespoons coconut oil
- 1/3 cup shredded unsweetened coconut
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Combine dates, almond pulp, sea salt, cinnamon and almond extract (if using) in a food processor and pulse until smooth, scraping down the sides of the bowl as needed. Add shredded coconut and coconut oil and pulse until thoroughly mixed.
- Scoop 1-tablespoon portions of the batter, roll into balls between your palms and place on the parchment-lined baking sheet.
- Bake until golden, 25-30 minutes. Cool for at least 30 minutes before serving.