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Author Topic: Almond pulp  (Read 19859 times)


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Re: Almond pulp
« Reply #15 on: April 10, 2011, 06:27:16 PM »
you can also add to soups.
i am looking forward to trying it with honey on toast. great ideas.

Offline MiraD

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Re: Almond pulp
« Reply #16 on: April 10, 2011, 08:24:30 PM »
BlueJay, I'd love to see that recipe for the macaroons.

Here's a recipe from Elana Amsterdam's blog on GF vegan almond pulp crackers...

Offline blujay

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Re: Almond pulp
« Reply #17 on: April 18, 2011, 10:35:26 PM »
Here ya go...

yield: Makes about 2 1/2 dozen cookies

French style cookies sandwiched together with a silky raspberry ganache. Not the epitome of health, as the sugar is necessary for the crisp texture.

For macaroons

    * 1 cup  almond pulp (dried and ground)
    * 1 cup Sucanat (ground to a powder)
    * 1 dropper full of Stevia extract
    * 3 large egg whites
    * 3/4 teaspoon salt
    * 1/4 teaspoon vanilla extract
For chocolate raspberry ganache

    * 3 oz fine-quality bittersweet chocolate , finely chopped
    * 1/3 cup coconut cream
    * 1 T unsalted butter, softened
    * 2 T raspberry puree (seeds sieved out)

    * Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)


Make macaroons:
Line 2 baking sheets with parchment paper.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add ground sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Fold almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:

Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry puree, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Tell me what you eat, and I'll tell you what you will become!

Offline Elizabeth

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Re: Almond pulp
« Reply #18 on: May 25, 2011, 08:20:04 PM »
Fabulous! All of it.

Our kitchen manager uses the pulp to make onion rings - just cut onions thinly, lightly toss with olive oil, the flavor the nut pulp with whatever herbs/seasonings you like and pop them in the dehydrator until crisp. Delish.

But, other than that I'd been at a loss for what to do with the rest of the pulp and these ideas are wonderful, espeically the almond flour ideas. Now that I'm doing the SCD diet, almond flour is a staple.

So, thanks! Will be trying all of this as the days and weeks progress.

Natural Chef, 2011
Nutrition Consultant, 2015

Offline nancyv035

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Re: Almond pulp
« Reply #19 on: July 05, 2011, 11:20:22 PM »

I really want to thank you for the granola recipe using the almond meal.  As I am working hard to solve my own digestive issues, I am eating GF which is better for me.  I want to enjoy life while limiting my choices.  This recipe allows me to do just that.  I am so glad I found it and am grateful for your inventiveness, Simone! 
Life is sublime!