Check out my friend’s blog – http://www.indigorawfoodjourney.com for a great raw brownie using up almond pulp. I’ve been notorious for just doing up almond milk by grinding a 1/4 cup of almonds into a cup of water – and using as is or in various shakes.
A more refined approach is to soak almonds about 8 to 12 hours, and then pop off the skins. Blend the nuts with water, squeezing out the liquid through a fine meshed nut milk bag. Repeat this three times – to get the maximum out of the nut meat.
Enjoy the remaining pulp in various recipes which you will find at the above mentioned blog spot.
