Liz has been making almond milk more and more lately. One of the by-products of making this awesome milk is a lot of almond pulp. We are not wasteful around here, so we’ve been adding the almond pulp to various things we make in the kitchen. It is a great ingredient, as it is full of protein and can be used as a base in recipes, like a flour (as long as you lessen amount of liquid you add to offset the water in the pulp).
One yummy use for the almond pulp is to make macaroons. Here is a great recipe we came across that uses the pulp and the amazing natural sweetness of Medjool dates. As we play around with almond pulp recipes more, additional recipes may be posted… maybe even another variation or two on this one!
- 3/4 cup almond pulp
- 1/3 cup pitted Medjool dates
- 1/4 tsp sea salt
- 1/8 tsp almond or vanilla extract
- 3 tbsp 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, and almond or vanilla 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 tbsp 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.
- makes about 12 macaroons.
- 1/2 tsp cinnamon can be added for a nice addition to the flavour
- if you love chocolate (like we do) you can add a few tablespoons of cocoa into the mix before baking or drizzle melted chocolate over the finished macaroons.
Recipe modified from Yoga Journal post.