Lots of experimenting going on over here.

Batch after batch of almond milk making because I needed more pulp!

Someone please come over and help me chug this milk.

So far I’ve come up with two addicting recipes.

Crackers + a hearty breakfast bread.

The crackers are dense and crunchy and sweetened only with banana. However, for a bit more sweetness you can definitely add maple syrup.

I ate 1/2 the batch of the crackers without blinking an eye. Most were straight from the oven but then I took out a jar of peanut butter from the fridge.

Game.

Over.

And now for the bread.

It’s actually the same recipe as the crackers but with dried fruit, nuts, and seeds added to the mix. Then, instead of spreading it thin it’s baked in a 9x9 pan which turns it into a thick, dense bread full of crunch + chew.

With a side of fruit it’s the perfect grab + go breakfast that will leave you feeling satiated all morning long.

A smear of maple cinnamon almond butter + jelly never hurts, right?

Now for a little more explanation for the almond milk making. I’ve made this on the blog a few times before but never has it been easier or tastier.

As mentioned yesterday, the nut milk bag is key. A huge bonus in comparison to cheesecloth is that it’s reusable! I’m not sure if all NMB’s [can’t keep typing that name!!] are created equal but so far I am loving this one. You can strain the milk much faster and you’ll be left with absolutely no pulp in the milk!

Print this!

Homemade Almond Milk

vegan, gluten-free // yields 32oz milk // yields ~1 cup almond pulp

If you find yourself with an abundance of almond milk and can’t use it quickly enough freeze the extra in ice cube trays, then store in a sealed container in the freezer. Use instead of regular ice cubes in smoothies!

1 cup raw almonds
3 1/2 cups water
water for soaking
nut milk bag [the one I have]

Cover almonds with cool water and soak overnight or for at least 4 hours. Or, cover almonds with water in a pot and bring to boil over medium heat. Turn off the heat, cover and let sit for 1 hour.
Rinse and drain the soaked almonds then place in your blender with 3 1/2 cups water.
Blend starting on low and working to high for about 30-60 seconds until fully blended.
Hold the nut milk bag over a large bowl and pour the milk through the bag.
Let the milk strain by squeezing the bag from the top down. The squeezing process should take about 2-3 minutes until no more liquid comes out of the bag.
Pour into a 32oz sealable container and refrigerate for 2-4 days. Shake before each use.
Remove the leftover pulp from the bag and store in a sealed container in the fridge for 3-4 days. Yields just over 1 cup of loosely packed almond pulp.

tips/substitutions: You can make this using a variety of nuts and seeds and even things like oat groats. Sometimes the amount of water to nuts/seeds/oats will vary depending on the flavor and creaminess you like. You can also experiment with sweetening the milk in a variety of ways: soaked + pitted dates, warmed honey/maple syrup, or a few pinches of your sweetener of choice. Make sure they fully blend in the milk. Things like cinnamon, vanilla, cocoa powder, etc. can also be added.

Ideas for leftover almond pulp:

1-2 tablespoons in a fruit smoothie
experiment with adding small amounts (~1/4 cup) to things like muffins + quick breads for added moisture
stir in 1-2 tablespoons in the last 1 minute of making stovetop oatmeal
added to granola before baking
added to pancake recipes
dehydrate into almond meal
compact in a sealed container and freeze for later use

Oh, and by the way…

Throwing the crackers into a bowl, adding banana, and pouring your freshly made almond milk overtop, makes one killer bowl of cereal.

Crunch, crunch.

Print this!

Cinnamon Peanut Butter Almond Pulp Crackers

vegan, gluten-free, grain-free // yields ~120-150, 1-inch crackers

1 cup loosely packed almond pulp, from 1 batch of almond milk
1/2 cup mashed banana, egg-like consistency
6 tablespoons peanut butter
1/4 cup ground flax meal
2 teaspoons vanilla extract
1 1/2 – 2 teaspoons cinnamon
1/8 teaspoon salt
2 tablespoons maple syrup, optional

Preheat your oven to 300* F.
Line 2 medium sized baking sheets with parchment paper.
Add all ingredients in a large bowl and mash together with a fork until fully combined. You should be left with a soft, loosely formed ball of dough.
Split the ball in half and place on each parchment lined pan.
Spread with your hands evenly and as thinly as possible. Ideally, 1/16 – 1/8-inch thick.
Score with a butter knife into about 1x1-inch sized crackers.
Bake for 30 minutes, then carefully flip each cracker over and bake for another 15 minutes.
Flip again and bake for another 10-15 minutes, or until deep golden brown. They will still be slightly soft when removed from the oven. Total bake time: 55-65 minutes.
Let fully cool. Crackers will become crunchy as they cool. Store in a sealed container on the counter for 1-3 days.

Almond Pulp Breakfast Power Bread vegan, gluten-free, grain-free // yields 1, 9x9-inch pan

1 cup loosely packed almond pulp, from 1 batch of almond milk
1/2 cup mashed banana, egg-like consistency
6 tablespoons peanut butter
1/4 cup ground flax meal
2 teaspoons vanilla extract
1 1/2 – 2 teaspoons cinnamon
1/8 teaspoon salt
1/2 cup dried cranberries/cherries/raisins
1/3 cup chopped walnuts
2 tablespoons sunflower seeds
2 tablespoons maple syrup, optional

Preheat your oven to 300* F.
Line a 9x9-inch baking pan with parchment paper.
Add the pulp, banana, peanut butter, flax, vanilla, cinnamon, salt, and maple syrup [if using] to a bowl and mash with a fork until fully combined. You should be left with a soft/moist, loosely formed ball of dough.
Mash in the dried fruit, walnuts, and seeds.
Place in the pan and spread out evenly with your hands. It should be about 1/4-inch thick.
Bake for 35 minutes in the pan then remove from the oven.
Holding the sides of the parchment paper, remove the bread from the pan and place on a larger baking sheet.
Make 4-5 slices and spread out on the pan and bake for 15-25 minutes longer. The slices should have a thick crusty exterior but still moist on the inside.
The slices will firm and thicken more as they cool.
Store sealed in the fridge for 3-5 days and reheat in a pan with a little coconut oil or even in your toaster oven.

tips/substitutions: I made these with and without the maple syrup and enjoyed both versions. Do not sub applesauce for banana as it will take away almost all of the sweetness. Feel free to sub any nuts/seeds in the bread. I do not suggest using smaller than a 9x9 pan for the bread, but you could press the dough into muffin liners to 1/4-inch thickness and follow baking instructions. I’m sure you could also use a dehydrator for these recipes.

I also tested a 3rd recipe for muffin-like almond pulp bars [above] but failed twice. Too much moisture on the inside. Hopefully, I will have that recipe figured out soon!

Almond Pulp Recipes Around the Web: