Almond Pulp or What Else I Have to Use Up

[Guest guest]

I have some almond pulp in my freezer that is leftover from making

fresh almond milk. Does anyone have any experience using this for

baking or pancakes or such? Or anything else? It is from organic raw

almonds and it would be painful to just throw it away, but I don't

want to ruin my other expensive ingredients trying to use it unless I

have a reasonable chance of success. I don't think it would act like

almond flour as it is a little more coarse and also has the " milk "

taken out of it.

Kathy

P.S. I think I also have some coconut pulp for the same reason.

[Guest guest]

Kathy,

I make almond milk from soaked almonds on a regular basis now

that we are on the GAPS diet. I strain it through a flour sack

kitchen towel and then use the leftover pulp for baking with. Since

it is the only flour (besides coconut flour) that we use lately. I have

used it for pancakes, cake and sweet bread. There are some good

recipes in " Healing Foods, Cooking for Celiacs, Crohn's and IBS "

There are also a few recipes in the GAPS book and " Breaking the

Viscious Cycle " (the book with the SCD (Specific Carbohydrate Diet)

the diet that the GAPS diet is based on). I always use parchment

paper when baking with these flours. Because there isn't any gluten

in it, it doesn't rise like regular flour does. So the breads and cakes

turn out more dense and moist than " regular " bread and cake. They

come out very easily when you line the pan with parchment paper.

I don't use sugar or even honey when baking. I add things like very

ripe mashed banana, pear/apple sauce (homemade), cooked squash

or pumpkin, raisins and apple pieces and a little bit of stevia sometimes.

If you want more details, feel free to call me.

Therese

608-637-2493

[Guest guest]

Therese,

I have the GAP book, I'll have to take a look in there for recipes. Do

you use the pulp one for one instead of flour? Do you adjust the wet

ingredients any since it has more moisture in it than flour? (I mean

mine is pretty dry, but more wet than flour.) I am interested in the

sweetening with veggies and fruits. We have been sugar (and wheat)

free for almost 6 weeks. I would like to not go back to using these

ingredients. Thanks for the tip on using parchment paper. I have some,

but don't use it much. How are things going on the GAP diet? E-mail me

privately if you want. I would love to know if you are seeing

improvements in your family's health and if the change has been

difficult for you.

Kathy