Raw Almond Pulp Chocolate Fudge Brownie Recipe - Eating Vibrantly (2024)

FAQs

Can you eat almond pulp? ›

Use the almond pulp raw: You can also use almond pulp raw (as you'll see in the brownie bites below!). It's great for recipes like energy bites that call for nuts or nut meal, or adding to things like granola in place of some of the oats or nuts.

FOR ALMOND PULP

It can be stored in the refrigerator up to 1 week, or frozen for up to 1 month, often longer.

Freezing your almond pulp is also a great idea if you regularly make almond milk at home. I generally freeze a few batches first before defrosting and making my own almond flour to use in banana bread. All you need to do is place your almond pulp into a plastic freezer bag, or any sealed container until required.

Most brownie mixes call for water. While water does the job, you can add some extra flavor and moisture by mixing some of that water with something richer, like milk. If you want to swap it out completely, be prepared for a more chewy and fudge-like brownie from the extra fat.

Many recipes for homemade almond paste call for egg white. Because almond paste is not consumed raw and is always baked at temperatures above 150 degrees F (65 degrees C) where the salmonella bacteria are killed, using egg white is less of a concern in almond paste than in marzipan.

You can keep it as is and add it to smoothies or oatmeal for some added nutrition. You can dehydrate almond pulp in your oven or a dehydrator and then blend it to make almond flour. You can also use it in a variety of different recipes and turn it into granola, hummus, crackers, granola bars, brownies, fudge etc.!

Option #1: Composting Leftover Pulp

One of our favorite ways to be eco-friendly is by using what we already have to compost in our own backyards, so that we can then grow healthy produce and plants with fertilizer made from our own food waste.

However, Kanney says, “If a nut has spoiled or gone rancid, recognizable by a sour or bitter flavor, the nut is no longer good and should be thrown away.”

Cookies, muffins, quick breads, brownies, granola bars, pie crusts – whatever your fave, you can find a recipe that integrates almond pulp.

What's leftover from the process of making almond milk is almond pulp. The almond pulp is then dried in the oven at a low temperature, left on the counter to cool overnight, and finally, processed into almond meal using a food processor or high-speed blender.

What is a substitute for almond pulp? ›

You can use any nut pulp you have leftover from the nut milk youve made at home. If you don't have any home made nut milk pulp leftover over you can use almond powder or oat flour in place of it.

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

A splash of vanilla and a dash of espresso powder are just two ways to make a box of brownie mix better. With these hacks, you'll have yourself a shortcut dessert that tastes like it's made from scratch.

If you want to ensure that your brownie stays moist (or add more moisture to a dry or stale brownie), cover it in a damp paper towel while it cooks.

Almond pulp has a ricotta cheese-like texture, so it's the perfect stand-in for vegan cheese recipes. You can mix your favourite herbs and spices into almond pulp and then chill it, or shape it into logs or balls and then roll it in a herb crust. Either way, you'll end up with an amazingly more-ish snack.

The edible part of the almond is actually a seed from a drupe, a fruit in which the outer shell and hull layers are typically not eaten. After extracting the almond seed, the shells and hulls are often used for livestock feed and bedding.

Almonds possess rigid texture that may make it hard to breakdown in the stomach during digestion. Ellis and others reported that a significant proportion of raw almond tissue is preserved intact even after chewing, digestion, and large bowel fermentation.

Almond paste in usually added into recipes and not meant to be enjoyed on its own. It can be used as: A base ingredient for marzipan and frangipane recipes. A filling for cakes, tarts, and cookies.