Have you ever wondered what to do with all that almond pulp left-over from making almond milk?
When I started making almond milk at home I found myself wondering the same thing. It hurt to throw away all that organic almond pulp. Truth be told, it it actually hurt my husband even more, so he put the pulp in the freezer until he could come up with a way to use it.
After some research (not much I am told), he adapted the recipe below from The Bojon Gourmet. The result is a rich, melt-in-your-mouth, gluten-free dessert that has made it to our family recipes hall of fame.
Want to fancy it up? Sprinkle with icing sugar (hides imperfections) or serve with a dollop of whipping cream and a raspberry on top!
Almond Pulp Brownies
Rich, gluten-free dessert
- 1/2 cup/ 110 g extra-virgin coconut oil
- 1 cup/170 g of moist almond or other nut pulp
- 4 large eggs, at room temperature
- 1/2 cup/100 g cups of sugar, I use unrefined sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup/90 g cocoa powder (preferably dutch-processed, though natural or raw will work, too)
- 2-3 tablespoons cacao nibs or chocolate chips (optional)
Preheat oven to 350ºF/175ºC
Line 8 by 9 square baking pan with parchment paper.
In a small pan, mix coconut oil and almond pulp mixture until room temperature and the coconut oil is melted.
In a large bowl, mix eggs, sugar, salt and vanilla together until fluffy. A stand -up mixer will achieve this in less than 30 seconds.
Add coconut oil and nut pulp mixture to egg mixture, sift cocoa powder on top and mix until just combined.
Pour batter over lined pan, sprinkle with the cacao nibs or chocolate chips (if using), and bake for 15-20 minutes.
Let cool and remove from pan. Store in an airtight container at room temperature for up to three days or freezer for up to two months.