I’m constantly making my own nut and seed milks because they’re delicious, full of goodness and work well for my sensitive digestive system. This is the main reason I developed my own Nut Milk Bag – Chef’s-grade and large enough to handle a large load at any time.
In my cookbook Purely Delicious, I also dedicated a full chapter exclusively to dairy-free milks because each one has their own unique health benefits. As a general rule, nut and seed milks provide protein and essential minerals such as magnesium and zinc to nourish your entire body and support wellbeing.
WHAT DO YOU DO WITH THE LEFTOVER PULP?
Since launching The Healthy Chef Nut Milk Bag, a big question I’m often asked is what to do with the leftover pulp you get from making your milk? Now you don’t always get leftover pulp from dairy free milks. Ingredients such as macadamia, cashew nuts, brown rice, oats and coconut only give the slightest amount of pulp or are completely blended into the milk. Other nuts and seeds such as almonds and pumpkin seeds create a pulp that is leftover after squeezing the milk from the nut milk bag.
Nut and seed milks provide protein and essential minerals such as magnesium and zinc to nourish your entire body and support wellbeing.
Surprisingly, there are genius ways you can actually use leftover pulp without it going to waste. Here are a few of my tips.
MAKE YOUR OWN ALMOND FLOUR
Lightly bake your leftover almond pulp in a low 150°C /300°F oven for 30-60 minutes. Give it a mix every now and again and make sure it is fully dried out. The result is a budget friendly and purely delicious almond flour that you can use for all your gluten-free baking needs. My Healthy Baking cookbook, has amazing gluten-free and vegan recipes made with almond flour. You’ll find my secret recipe for Vegan Banana Bread as well as my Olive Oil Zucchini Bread.
I love to combine almond flour with Healthy Chef Protein, desiccated coconut, matcha powder, a few spoons of coconut oil to make the most delicious energy-boosting protein power balls for a low carb, sugar-free breakfast or as an afternoon snack.
MAKE A PALEO PIZZA CRUST OR GLUTEN-FREE CRACKERS
I have an amazing recipe for almond + sunflower pizza crust that makes the perfect base for healthy pizza topped with fresh ripe tomatoes and mozzarella or roasted pumpkin, spinach and Persian feta.
Combine almond pulp with sunflower seeds, a splash of olive oil, sea salt and golden flaxseeds then bake until golden for healthy crackers. Perfect with smashed avocado.
MAKE HEALTHY GRANOLA
Combine 1 cup almond milk pulp, a pinch of cinnamon, splash of vanilla, 2 tablespoon maple syrup, 2 tablespoons olive oil, 1/4 cup sunflower seeds and 1/2 cup coconut flakes. Spread thinly onto a baking tray.
Bake granola in a low oven for 60 minutes until lightly golden and cool. Store in an airtight container and enjoy with yoghurt and your choice of fresh fruit.
I love using leftover almond and seed pulp to make the yummiest healthiest dessert or breakfast crumble. All you need to do is combine your fresh almond pulp with a little maple or honey and a little coconut for texture and crunch. Then sprinkle over fresh seasonal berries, peaches or apples before your bake in a moderate oven for 30 – 40 minutes.
For crumble inspiration my Healthy Baking Cookbook has a full chapter on crumbles that marry perfectly with a dollop of Greek style or coconut yoghurt.
RAW FOOD BAKING
The texture of nut pulp is ideal for making raw food crusts and bases. Process your pulp with desiccated coconut, vanilla paste, medjool dates and coconut oil until you have a finely chopped consistency. This will act as a great base or crust for raw cheesecakes. The mixture can also be transformed into raw bliss balls that taste spectacular.
I love to add a spoonful of Healthy Chef Protein, some coconut and Naked Chocolate which makes it taste like a bounty bar.
This recipe is now a regular feature on the lunch menu plan at HCHQ. It’s made completely from leftover almond pulp, but you can also use other nut pulps such as brazil nuts, pistachio, pumpkin seed and sunflower seeds.
Blend 1 cup of almond pulp, 1 clove smashed garlic, 2 – 3 tablespoons lemon juice (to taste), 3 tablespoons olive oil, 4 tablespoons tahini, 80 ml cold water (add extra for desired consistency) and a generous pinch of sea salt.
Add extras such as fresh parsley, coriander or a splash of green Tabasco. You can also add vegetables such as zucchini or roasted pumpkin. Blend in a food processor until smooth and your desired consistency and store in the fridge for 4 – 5 days. Enjoy with raw vegetables and salads.
FREEZING YOUR PULP
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.
NAKED CHOCOLATE CHIP COOKIES
My Naked Chocolate Chip Cookies are a great way of using up your leftover almond milk pulp. What’s important when making these cookies is that you don’t bake them for too long. They will be slightly soft when you remove them from the oven, but as they cool, the cookies become crunchier as well as moist and chewy inside.
Make sure to use good quality dark chocolate as this will ensure the final result is heaven in every mouthful.
NATURAL FACE + BODY SCRUB
I only use oatmeal pulp for my scrubs as it’s gentle on the face and body. Combine 2 tablespoons of leftover oatmeal pulp with 2 teaspoons of honey. The oats are a gentle way to scrub away dead skin cells while the honey nourishes the skin.
Nut + seed pulp is a great source of natural fibre so they make a great alternative to flaxseeds or chia gel in your smoothies. They also make your smoothies delicious and creamy.
Add in a serve of Healthy Chef Protein for essential amino acids your body needs for growth and repair.