Almond Pulp should never go to waste

Almonds are expensive!

So why waste one bit?

Yes, almond milk is delicious and versatile. But so is the pulp. 

Sharing another delicious and quite beautiful recipe for Energy Bites made from almond pulp via Golubka Kitchen. 

In case you didn't read our prior post on Golubka's Almond Milk + Almond Pulp Cookies, this duo is based out of Florida. They have a beautiful blog and Instagram, definitely worth checking out. 

Now, on to the recipe! 

 

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp

February 10, 2017 By Anya 14 Comments

 

Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store-bought kind, and how the amount of control I have over the process and ingredients makes it all worth the tiny bit of fuss. I’ve noticed that whenever I discuss making nut milk with anyone, the question of utilizing the leftover nut pulp is bound to come up. No one wants to throw it away, but not many people know what to do with it, either. I was in the same boat for years – sometimes, I would freeze the pulp for later use in place of almond flour in baked goods, which didn’t always work out because the pulp is not quite as dry as almond flour. Other times, I tried incorporating it into granola, but If I’m being honest, I often ended up throwing it away, not without some serious guilt. About a month ago, I opened up the question on instagram and got so many fascinating suggestions that went way beyond baking/granola: a base for stuffing, a thickener for smoothies, chicken feed, face scrub (!), and energy balls. I found the idea of pulp-based energy balls to be really compelling and set out to make both a sweet and a savory version. I’m really excited to share the results!

Both of these recipes are ‘kitchen sink’-style and can easily act as a pantry cleanout aid. The sweet bites are full of toasty notes from the nuts, seeds and coconut, chocolatey and energizing with the addition of cacao, and sweetened with dates. The savory ones remind be a bit of the raw falafel I used to make back in the day. There’s miso, tahini, and tamari, as well as invigorating spices, herbs and even seaweed. Both make for an amazing pick-me-up snack, easy to transport and a breeze to prepare. And I definitely won’t be throwing away any more nut pulp.

juice pulp energy

 

SAVORY ENERGY BITES

Serves: about 30 balls

INGREDIENTS

  • 1 cup nut pulp, left over from making plain nut milk
  • ¼ cup toasted unhulled sesame seeds, plus more for coating
  • 2 tablespoons ground flax seeds
  • 2 tablespoons sesame tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon miso paste
  • 1 tablespoon neutral coconut oil
  • ½ tablespoon tamari
  • black pepper - to taste
  • 1 teaspoon smoked paprika, plus more for coating
  • 1 teaspoon turmeric, plus more for coating
     

optional add ins

  • 1 tablespoon dulse seaweed
  • 3 scallions - thinly sliced
  • 1 garlic clove - minced
  • 1 tablespoon chopped dill

INSTRUCTIONS

  1. Mix all the the ingredients in a food processor or in a bowl by hand, until well combined. Roll into balls about 1-inch in diameter. Coat with sesame seeds, turmeric and/or smoked paprika, if desired. Keep refrigerated in an airtight container for up to 4 days.
almond pulp energy


 

SWEET ENERGY BITES

Serves: about 30 balls

INGREDIENTS

  • 1 cup mix of various toasted nuts and seeds, such as hazelnuts, walnuts, pumpkin, sunflower or sesame seeds, plus more for coating
  • 2 large, soft Medjool dates - pitted and soaked in hot water for 10 minutes
  • 1 cup nut pulp, left over from making nut milk
  • 4 tablespoons raw cacao powder
  • 3 tablespoons honey or maple syrup, or to taste
  • 2 tablespoons almond butter
  • 2 tablespoons tahini
  • 2 tablespoons chia seeds
  • 1 tablespoon neutral coconut oil
     

optional add ins

  • 1 tablespoon hemp hearts
  • handful toasted coconut flakes or desiccated coconut
  • 2-3 tablespoons cacao nibs
  • ½ tablespoon mesquite powder
  • ½ tablespoon moringa powder
  • 1 teaspoon maca powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • matcha powder - for coating
  • raisins - for decorating

Check out Golubka Kitchen's website for more creativity! 

Instagram Powers

Ahhhh Instagram.

We came across Golubka Kitchen's creative recipes for turning almond pulp into something better and were again inspired by the ingenuity and deliciousness of what this duo has created. Based in Florida, alllll the way on the opposite side of the U.S. for us! Check them out online or on Instagram.

Below we'll be sharing a favorite recipe for how you can turn almond pulp from home into delicious cookies. Using the full almond. Genius! 

Milk and cookies, cookies and milk – no matter which order you prefer, the pairing remains flawless. In the case of these almond pulp cookies and almond milk, the two are truly inseparable, as they both come from one main ingredient – the almond – and both carry all of the nut’s nutritional goodness. What you end up with is a nostalgic, comforting, and tasty snack that is much healthier than the original.
— Golubka Kitchen website

Recipe from Golubka Kitchen's page:

Almond Milk
2 cups almonds – soaked overnight
6 cups water
4 dates – pitted
2 tablespoons agave
1/2 vanilla bean pod without beans OR 1/4 whole vanilla pod
(I like to save the vanilla pods after I’ve scooped out the beans for other desserts. I usually keep the pods in the same glass jar as the almonds.)

Separate the ingredients in half, otherwise the blender will overflow. In a high speed blender, combine half of each ingredient at a time until thoroughly blended. Strain through a nut bag or double lined cheesecloth, carefully squeezing all the liquid out and reserving the pulp. Drink chilled within two days.

Almond Cookies
pulp from the almond milk
1 tablespoon raw honey
3-4 tablespoons raw agave nectar
2 tablespoons coconut oil
2 tablespoons coconut butter (can be substituted with 2 more tablespoons of coconut oil)
4 tablespoons mesquite powder
2 tablespoons maca powder
6 dates – pitted

Fillings
dried mango
freeze dried sour cherries
pistachios and 2-3 tablespoons raw cacao powder
(The possibilities here are endless)

Cut the filling ingredients into small pieces and set aside. In a bowl, thoroughly mix all the cookie ingredients with your hands to form a smooth cookie dough. Taste for sweetness before forming the cookies, add more agave if necessary. If using different fillings, divide the dough into three even parts. Mix the fillings into the dough accordingly and form cookies of any shape and size of your liking. Keep refrigerated. Best enjoyed within a couple of days.

When Stars Align

Just a few weeks ago, we had the pleasure of connecting with Chloë, the genius behind Nibs, etc. (tagline: #thinkbeforeyoutoss) out of London.

Naturally, with a tagline like that, we had much to talk about.

Chloë hosts pop-up events and farmer's market stands where she engages with her community on issues of waste in the modern world, in a time when we are so disconnected with what happens to our discarded scraps. We delighted in her Instagram and Facebook page, which is detailed with colorful photos of her gorgeous creations - most of which are made from ingredients which would have otherwise been neglected. 

From her website and her "compost cake" recipe:

See her full list of juice-pulp made recipes here, and next time you have household pulp, #thinkbeforeyoutoss and head to her website for some help coming up with creative ways to use the pulp. 

Posting her recipe for Compost Cake below:

Compost Cake


nibs etc. Original recipe. Makes 1 x 25cm (10in) loaf.

 

Ingredients:
3/4 cup Juice Pulp
1/4 cup Buttermilk
1 Egg
1/4 cup Maple Syrup
1 tbsp Olive Oil (+ extra for prepping the tin)
1/2 cup Ground Almonds
1/2 cup Shredded Coconut (unsweetened)
1/4 cup All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
Pinch Salt
1 tsp Ground Cinnamon
1/4cup Hazelnuts
1/4 cupcup Raisins

Method:
Preheat your oven to 350F/180*C/170*C Fan.
Oil and flour your cake tin – I used a 25x11cm (10x5in) loaf tin.
Into a mixing bowl, break and beat your egg.  Add the maple syrup and olive oil, and mix until combined.  Then add the Juice Pulp, and stir until just incorporated.
Next, add your dry ingredients: almonds, coconut, flour, leavening agents salt and cinnamon.  Mix until fully incorporated.
Roughly chop your hazelnuts to desired size, and add to the batter.  Then rough chop your raisins, toss with a pinch of flour (which will prevent them from sinking to the bottom of your cake as it bakes), and toss into your mixing bowl.  Carefully fold until well distributed throughout the batter.
Pour into your mold and bake in the centre of your oven for 35-40 minutes, until nicely golden brown, and toothpick comes out clean (if it starts to turn quite dark around the edges, cover with a sheet of foil, and continue to bake as normal.
When ready, remove from the oven, place on a wire rack, and allow to cool almost completely.
Once cooled, turn out, plate with the loaf crust on top, and serve.
The cake will keep up to a week, covered and at room temperature, or sliced and frozen for a month or two (toast/microwave/pan sear to reheat).

Consume:
For breakfast, elevenses, lunch, afternoon snack, dinner, dessert, and any other meal time you can think of.
Toast a slice or pan sear it with a touch of butter, turning it into your new favourite breakfast toast.
Topped with: yoghurt (greek, skyr, quark, plain, flavoured) + drizzle of honey, yoghurt + granola, yoghurt + fresh berry compote/jam, yoghurt/ricotta + fresh/poached peaches, little salted butter and jam. The possibilities are literally endless.
Substitute hazelnuts with walnuts, almonds, peanuts.
Substitute raisins with cranberries, dried figs, dried apricots.
Use a savoury juice pulp + an extra 1/4 cup brown sugar.
Or, DON’T add the extra sugar and make it a savoury loaf!  Toast (or not, as you prefer), top with: mashed avocado + soft boiled egg, salted butter + thinly sliced radishes, ricotta + prosciutto - note: I can't say I've actually tried this yet... however.  My mouth just watered while writing this, so I can say with 100% certainty that I will be trying it as soon as I get my hands on some savoury juice pulp.

I love juices. When I’m craving something sweet, when I’ve eaten too much cake the days prior, when I just need some fruits and veggies and I need them fast, or straight up when I feel like a healthier option. But what pains me, every time, is the amount of food waste juicing produces. And what’s worse is that it actually is neither inedible, nor bad for you. So why do we insist on throwing it out, without so much as the blink of an eye?
— Nibs, etc. Blog
Bestovers are the way forward. They have to be. Thus, here it is. My Compost Cake. Yes it just so happens to be filled with nutritious ingredients and wonderfully healthy which means you can shamelessly eat it at any and all times of the day. But it is also, absolutely delicious (if I do say so myself).
— Nibs, etc. Blog

Focus on Health & Sustainability: Thoughts on Vegan & Vegetarian Diets

Have you considered a vegetarian or vegan diet, but been worried about how it might affect your health? We stumbled upon this paper by the Academy of Nutrition and Dietetics, which fully supports transitioning to a full vegetarian or vegan diet, with outlined health and sustainability benefits. Read up with a bowl of our vegan granola + coconut milk! 

Abstract

"It is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases. These diets are appropriate for all stages of the life cycle, including pregnancy, lactation, infancy, childhood, adolescence, older adulthood, and for athletes. Plant-based diets are more environmentally sustainable than diets rich in animal products because they use fewer natural resources and are associated with much less environmental damage. Vegetarians and vegans are at reduced risk of certain health conditions, including ischemic heart disease, type 2 diabetes, hypertension, certain types of cancer, and obesity. Low intake of saturated fat and high intakes of vegetables, fruits, whole grains, legumes, soy products, nuts, and seeds (all rich in fiber and phytochemicals) are characteristics of vegetarian and vegan diets that produce lower total and low-density lipoprotein cholesterol levels and better serum glucose control. These factors contribute to reduction of chronic disease. Vegans need reliable sources of vitamin B-12, such as fortified foods or supplements"
Learn more here

Guest Post: VEGAN, GLUTEN FREE, REFINED SUGAR FREE, CREAMY DELICIOUS CARROT CAKE.

Meet Vanessa. Maker of the highest quality chocolates you'll ever experience.

Vanessa, pictured on her HNINA website.

Vanessa, pictured on her HNINA website.

She's the founder and creator of Hnina, here in Los Angeles.

Vanessa is a french woman, entrepreneur, mom, and as I learned at a recent event, an active gardener living a minimal waste lifestyle. 

You have to read her blog to see her amazing recipes, all of them clean to the highest standards. She's well versed in creating a wholesome lifestyle and diet, and if have the wonderful opportunity to meet her in person - you'll see how well it pays off. She is vibrant and full of life! The best kind of person.

Anyways, I gave her some of our carrot flour to experiment with, and she came up with this wonderful recipe for a vegan, gluten-free, refined sugar-free, creamy and delicious carrot cake. Sounds right up our alley.

See the full blog post on her website here: HNINA blog

Her chocolates make for amazing gifts, and I promise you've never had chocolate like hers before. Treat yourself!!

HNINA gourmet chocolates, from the website. 

HNINA gourmet chocolates, from the website. 

Here's a snapshot of her delicious carrot cake recipe from the HNINA blog:

Carrot cake by HNINA


For the carrot cake:
2 cup of Pulp Pantry carrot flour
1/2 cup of sprouted dried walnuts
1/3 cup of flax meal and 1/3 cup of psyllium husk mixed together and covered with warm water
2 tablespoon of cinnamon
1 pinch of vanilla beans
1 cup of medjool dates
1/2 cup of coconut oil
1/4 of nut milk

For the Vanilla cream:
4 cups of soaked organic cashews
1/2 teaspoon of vanilla beans
1/3 cup of coconut oil
1/4 cup of coconut cream
1/2 cup of medjool dates

To make the cake you just mixed all the ingredients into the food processor and put inside your mold. leave it in the freezer while making the Vanilla cream.

Once the cream is done you just add the cream on top of the cake.

This is it. BTW because carrots are so sweet, well you don’t need to add much dates.

My cakes are always delicious, gourmet, nourishing.

-- Vanessa, HNINA Chocolate