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.

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.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

How They Are Used. Almond paste is traditionally used as a filling in cookies, cakes, tarts, and other desserts. It pairs particularly well with chocolate and certain fruits; you can cook it or leave it raw, depending on the recipe. Almond extract enhances its lovely, distinctive nuttiness.

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.”

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.

How to make almond meal from raw almonds? ›

Simply add raw almonds (with skin on) to a blender and blitz until a fine, powdery flour is achieved. I like to turn the blender on the highest setting for 5-10 seconds, then stop, shake, and hit the sides to see if any clumps have formed. Then blend again until fine and powdery.

They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg. On the other hand, too many eggs will yield brownies that are hard, heavy, and tough.

Nuts and chocolate are a flavor combination made in heaven. In addition to scattering nuts on top of brownies, you can also add them directly to the batter, then bake as usual. Walnuts, pecans, almonds and peanuts all work beautifully. Just be sure to toast the nuts beforehand for extra depth.

Airtight Containers

Use parchment paper to layer brownies into an airtight container for best results. Tip: When storing brownies in an airtight container, add a slice of bread in with them. The moisture from the bread will help keep your brownies fresh and soft for a couple more days.

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.

Almond paste is a finished product. It can be eaten without cooking. In fact, one of my favorite tart recipes is Julia Child's "Pear and Almond Tart" from her Mastering the Art of French Cooking.

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.