Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 Does anyone know of a good almond pulp recipe? I have started making almond milk and I know of one recipe we have been using...from Eat Without Heat. It is good, but my kids are tiring of it. Thanks, Beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 rawfood , " Beth Mouser " <mouser4 wrote: > > Does anyone know of a good almond pulp recipe? I have started making > almond milk and I know of one recipe we have been using...from Eat > Without Heat. It is good, but my kids are tiring of it. > > Thanks, > Beth I make these really addictive CROUTONS with it. Or you can use it for cake/cookies. Or you can make a nutloaf with it. The important thing is, you can FREEZE it when you are not using it - so you never have to waste it. Erica Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2007 Report Share Posted October 22, 2007 Beth, If you have a dehydrator, you can dry it, grind it and use it as a thickner, flour for raw cakes, raw cinnamon rolls, raw cookies or add it to your smoothies. vj www.freshfromnature.com Beth Mouser <mouser4 rawfood Sunday, October 21, 2007 3:05:01 PM [Raw Food] almnond pulp recipe? Does anyone know of a good almond pulp recipe? I have started making almond milk and I know of one recipe we have been using...from Eat Without Heat. It is good, but my kids are tiring of it. Thanks, Beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2007 Report Share Posted October 22, 2007 Hi Beth, Do you have a dehydrator? If so, I know of a really good " toast " recipe. To keep it from going bad, I freeze it in the meantime until I get ready to use it. Carla On 10/21/07, Beth Mouser <mouser4 wrote: > > Does anyone know of a good almond pulp recipe? I have started making > almond milk and I know of one recipe we have been using...from Eat > Without Heat. It is good, but my kids are tiring of it. > > Thanks, > Beth > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2007 Report Share Posted October 22, 2007 Can you give us the recipe? ~kristi On Oct 21, 2007, at 3:16 PM, Erica wrote: > I make these really addictive CROUTONS with it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 22, 2007 Report Share Posted October 22, 2007 Can you give us the recipe? Sure. There pretty much isn't one. I haven't made them in awhile, but take the Almond pulp and blend it with a decent amount of either Braggs Liquid Aminos or A small amount of water and a some celtic sea salt (to taste). Then, add in whatever seasonings you want. I used a good amount of garlic powder or greek seasoning (lemony/salty) or nutritional yeast, and made them really tangy and strong. Then just crumble it on to a teflex sheet and dehydrate until strong nad crunchy. Kind of flip it a bit, or mix it up on the sheet, while dehydrating. A little goes a long way. I didn't make them often, but when I did, people loved them. They were truly great on a salad, too! Or just as a snack! Erica Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 Thanks! I love lots of different textures in my salads. On 10/22/07, Erica <schoolofrawk wrote: > Can you give us the recipe? > > Sure. There pretty much isn't one. I haven't made them in awhile, but > take the Almond pulp and blend it with a decent amount of either Braggs > Liquid Aminos or A small amount of water and a some celtic sea salt (to > taste). Then, add in whatever seasonings you want. I used a good amount > of garlic powder or greek seasoning (lemony/salty) or nutritional > yeast, and made them really tangy and strong. Then just crumble it on > to a teflex sheet and dehydrate until strong nad crunchy. Kind of flip > it a bit, or mix it up on the sheet, while dehydrating. A little goes a > long way. I didn't make them often, but when I did, people loved them. > They were truly great on a salad, too! Or just as a snack! Erica > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 rawfood , " Kristi Swanson " <pixiechik wrote: > > Thanks! I love lots of different textures in my salads. > What's awesome is you can make them curry-flavored, mexican, italian, you name it~! Erica Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 23, 2007 Report Share Posted October 23, 2007 > Thanks! I love lots of different textures in my salads. Bacon bits (or even " jamaican jerky " bits) are great, too. :-) Erica Quote Link to comment Share on other sites More sharing options...
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