My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 


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Wednesday
Feb202013

almond milk revisited {plus} almond pulp crackers + breakfast bread

Lots of experimenting going on over here.

homemade almond milk // edible perspective

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

Someone please come over and help me chug this milk.

almond pulp crackers + breakfast powder bread // edible perspective

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

Crackers + a hearty breakfast bread.

almond pulp crackers + breakfast powder bread // edible perspective

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

almond pulp crackers + breakfast powder bread // edible perspective

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.

almond pulp crackers + breakfast powder bread // edible perspective

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.

almond pulp crackers + breakfast powder bread // edible perspective

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

almond pulp crackers + breakfast powder bread // edible perspective

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!

homemade almond milk // edible perspective

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]
  1. 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.
  2. Rinse and drain the soaked almonds then place in your blender with 3 1/2 cups water.
  3. Blend starting on low and working to high for about 30-60 seconds until fully blended.
  4. Hold the nut milk bag over a large bowl and pour the milk through the bag.
  5. 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.
  6. Pour into a 32oz sealable container and refrigerate for 2-4 days. Shake before each use.
  7. 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

almond pulp crackers + breakfast powder bread // edible perspective

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.

almond pulp crackers + breakfast powder bread // edible perspective

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
  1. Preheat your oven to 300* F.
  2. Line 2 medium sized baking sheets with parchment paper.
  3. 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.
  4. Split the ball in half and place on each parchment lined pan.
  5. Spread with your hands evenly and as thinly as possible.  Ideally, 1/16 – 1/8-inch thick.
  6. Score with a butter knife into about 1x1-inch sized crackers.
  7. Bake for 30 minutes, then carefully flip each cracker over and bake for another 15 minutes.
  8. 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.
  9. 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
  1. Preheat your oven to 300* F.
  2. Line a 9x9-inch baking pan with parchment paper.
  3. 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.
  4. Mash in the dried fruit, walnuts, and seeds.
  5. Place in the pan and spread out evenly with your hands.  It should be about 1/4-inch thick.
  6. Bake for 35 minutes in the pan then remove from the oven.
  7. Holding the sides of the parchment paper, remove the bread from the pan and place on a larger baking sheet.
  8. 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. 
  9. The slices will firm and thicken more as they cool.
  10. 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.

almond pulp crackers + breakfast powder bread // edible perspective

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:

Have fun experimenting!

Ashley

Reader Comments (82)

I'm always looking for recipes for almond pulp, so this is great! I usually turn it into a granola or dehydrate it and use it as almond meal, but it's always nice to come across recipes where it can be used immediately. Those crackers sound delicious, especially with the peanut butter and cinnamon. :-)
February 20, 2013 | Unregistered CommenterLauren
Thank you for creating recipes with the left over meal! Ive been throwing mine away.
February 20, 2013 | Unregistered Commenterkendra
What temperatures to both recipes bake at?
February 20, 2013 | Unregistered CommenterKatie B
@Katie B - Oh.my.word. I suppose that is kind of crucial to the recipes. Fixed! Thank you!! :)
February 20, 2013 | Registered CommenterAshley
Ashley- maybe adding some coconut flour to your failed muffin recipe would help absorb some of the moisture. Ive baked with it before and its a super dry flour.
February 20, 2013 | Unregistered Commenterkendra
Yum!! Can't wait to make my own, almond milk goes so quickly in our house : )
February 20, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
YEEEEEEEEEEEES! I love the idea of nut pulp bread. It looks so delicious and hearty and.. delicious. Bread fanatic, over here.
February 20, 2013 | Unregistered CommenterAshlae
awesome! I need to get myself a NMB so I can join the fun! Especially because as soon as I saw those crackers, I thought cereal and different versions of it! :)
February 20, 2013 | Unregistered CommenterKatie @ Talk Less, Say More
That power bread looks like it would keep you energized alllll day long! YUM. Once I rid myself of my Trader Joe's vanilla almond milk addiction I'll have to hop on the homemade almond milk boat and get my hands on some of that pulp! Love your pics, per usual :)
February 20, 2013 | Unregistered CommenterAlexis @ Hummusapien
This is seriously eye-opening. I'm relatively new the world of nut milks but I love all the possibilities for them and for the leftovers!
February 20, 2013 | Unregistered CommenterKathryn
You is so smart. Like, so, so smart : )
February 20, 2013 | Unregistered Commenterdana
Just purchased my first nut milk bag ;) Can't even get over the name, but I'm looking forward to fresh almond milk and some of that ahhmazing looking bread. Thanks for sharing Ashley!
February 20, 2013 | Unregistered CommenterMorgan
These recipes are pure genius, Ashley! I make nut milk from time to time and have tried a couple of different things to use the pulp, but I am really excited to try your crackers and bread. Also, I need to buy a NMB, ASAP!
February 20, 2013 | Unregistered CommenterLindsey @ Pas de Deux
@Kendra - That is a great idea! I was thinking of adding oat flour, but the coconut flour would be a great way to keep it grain free! I'll try with my next batch.

@Ashlae - You are in good company. Bread fanatic over here as well.

@Katie - Homemade cereal for the win!

@Alexis - Haha, yes. Definitely super filling! Thank you so much about the photos. You are too kind!

@Dana - You is silly. :)

@Morgan - You are most welcome! Enjoy!

@Lindsey - I love that everyone is now calling it a "NMB" for short! so.much.better. ;)
February 20, 2013 | Registered CommenterAshley
I tried to make almond milk once before, but it didn't turn out so well. Knowing about the nut milk bag and having a couple recipes in which to use the pulp certainly makes me want to give it another go! All the photos are gorgeous, I love how you can make even a simple nut milk look mouth watering :)
February 20, 2013 | Unregistered CommenterEmilia
How many batches of your almond milk do you need to make in order to get one cup of almond pulp?
February 20, 2013 | Unregistered CommenterMaria Tadic
@Maria - You just need 1 batch of almond milk, which yields a little over 1 cup of loosely packed almond pulp. I added the pulp yield in the title line for the "homemade almond milk" and in the last line of directions. Sorry if that was confusing! I'll add a line to the cracker/bread recipe that it comes from 1 batch.
February 20, 2013 | Registered CommenterAshley
These recipes are so genius! That bowl of cracker-cereal is calling my name :) I just made a batch of oat milk out of oat groats and am going to use the pulp for that as an "overnight-oat" type breakfast :)
February 20, 2013 | Unregistered CommenterAndrea
Funny--I just read this blog:
http://ohsheglows.com/
You can add this to your list of almond pulp recipes...
February 20, 2013 | Unregistered CommenterErin
I love that this post is one stop shop: you get the almond milk tutorial and the recipe to use the pulp in the same click. You're brilliant. Thank you!
February 20, 2013 | Unregistered CommenterAnanda
Holy recipes! Wow, you definitely have been doing a lot of experimenting and they all sound great. I've made homemade almond milk before (adding a bit of maple and vanilla to flavor it) and I used the cheesecloth method, but definitely think a NMB (haha) is the way to go and much cheaper in the long run. Love the photograph of the milk being poured over the cereal!
February 20, 2013 | Unregistered CommenterLaura (Blogging Over Thyme)
Ok girl, you and I need to live closer....because I have the opposite problem. I drink so much freaking almond milk I have too much pulp! So THANK YOU thank you a million times THANK YOU for posting these recipes!
February 20, 2013 | Unregistered Commenteranne @ eatceaneatreal
So cool that you found a use for the almond pulp! I hate putting anything to waste in the kitchen. I also never knew how easy it was to make almond milk, and I must admit I giggle every time I read Nut Milk Bag :) It's even worse that in the item description it says you can "hang it and let it do its own thing"...my immature imagination is going wild with that one :P
February 20, 2013 | Unregistered CommenterKatie @ Blonde Ambition
@Andrea - Definitely making oat milk next week!

@Erin - I just saw Angela's post, too! So funny!

@Ananda - Haha, glad you liked it! :)

@Laura - Thanks! And, yes, NMB all the way. hehe

@Anne - Sounds like we could really help each other out. :)

@Katie - omg. The description! I'm dying!
February 20, 2013 | Registered CommenterAshley
That does it. I have to get a NMB! I've wanted to try making my own nut milk for a long time. The only thing holding me back was not knowing what to do with the pulp. Thank you so much for these recipes. I'm a complete cereal fanatic, so that bowl of cracker cereal and almond milk looks like the best thing ever!
February 20, 2013 | Unregistered CommenterKerry
Wow - OK - I am so doing these pulp crackers!
February 20, 2013 | Unregistered CommenterGinny Simon
What a great idea! Yummy breakfast all homemade...gotta love that!
Ashley do you think it is more economical to make homemade almond milk since you also get to keep the pulp then buying it at the store? Where do you get your almonds to make the milk?
February 21, 2013 | Unregistered CommenterLauren
You are a genius!
February 21, 2013 | Unregistered CommenterBrooke
I love this post. Almonds and almond milk are my favorite nuts and nut milk. I haven't tried making my own yet, but the more posts I see about it, the more I realize I need to get on board. I love that there are recipes for the pulp out there. I hate wasting food. That recipe for coconut macaroons from Gena is calling my name.
February 21, 2013 | Unregistered CommenterAnna {Herbivore Triathlete}
I haven't tried making almond milk for a while now (it did not turn out well last time), but a good friend of mine makes it several times a week! I'll have to definitely share this recipe with her, because I know she would be ALL OVER those crackers! (And I need to make them too!)
@Lauren - It all depends on how much you can find almonds for. I get them in 2-lb bags at Natural Grocers here in town but you can also order them from their website. They sell 2-lb bags for $10. You get 3 cups of almonds in 1-lb, so 6, 32oz portions of almond milk. Typically, when you get them at the store they range $2-3/32oz. So, even if you get it for $2/32oz it's still cheaper to make at home. However, I know the price for almonds can vary greatly and I make sure to source almonds that are not gassed with PPO - http://foodidentitytheft.com/trying-to-avoid-almonds-that-are-gassed-heres-a-little-guide/ -- Natural Grocers bulk almonds (even the non-organic) are not treated with PPO gases. http://www.naturalgrocers.com/nutrition/almond-pasteurization -- Also, I like being able to control what goes into the almond milk I make. For me, it's just almonds! Even the organic brands use an abundance of extra ingredients. They're not necessarily bad, but used to preserve and fortify the milk. Whenever I buy almond milk I go for organic and make sure there is no "carageenen" in the ingredient list. http://ohsheglows.com/2013/01/07/carrageenan-in-our-food/ Hope this helps! Probably a little too much info. Oops! ;)

@Lauren - Thanks for passing along the recipes! Hope you both enjoy them!
February 21, 2013 | Registered CommenterAshley
Was looking for good organic, raw almond source to do this with?
February 21, 2013 | Unregistered CommenterAmanda Yoder
@Amanda - I get the non-organic almonds from Natural Grocers which are not sprayed with PPO gases. I wrote a little info in the comment above about this topic. As far as organic almonds, Natural Grocers carries organic/raw as well. I'm sure there are a lot of other sources out there. Just check with the organic source that the almonds are steam processed and not PPO sprayed. Hope this helps!
February 22, 2013 | Registered CommenterAshley
I love almonds ! I think your experiments have turned out so well. I am surely going to try my hands on your healthy and yummy recipe.
February 25, 2013 | Unregistered CommenterMadyson Parker
These crackers are life-changing....I made two batches of them this weekend and they are already almost gone! I've been saving my almond pulp in the freezer, but never really found anything great to make with it, Thank you!! Also, I made the crackers with coconut peanut butter (Earth Balance brand) and they are SO AWESOME!!!
February 25, 2013 | Unregistered CommenterBridget
@Bridget - Thanks for letting me know you enjoyed the crackers! I bet they were spectacular with that peanut butter. Yummm. I had a giant bowl of cracker cereal last night. :) So glad you now have a use for your frozen pulp!
February 25, 2013 | Registered CommenterAshley
I just tried making these crackers. They are delicious! I can't wait to try them tomorrow morning as cereal with some homemade almond milk! Thanks for this great recipe.
@Alexandra - So glad you liked them! Enjoy breakfast tomorrow. :)
March 3, 2013 | Registered CommenterAshley
thank you so much! i've been looking for a quick healthy cracker recipe, as well as a recipe to use up almond milk pulp. this recipe covers it both! and they are so so good!
March 4, 2013 | Unregistered CommenterEmma
@Emma - You are most welcome! I just made a batch today and used almond butter instead of peanut butter and added extra cinnamon. Yum!
March 4, 2013 | Registered CommenterAshley
I have also been on a serious almond milk-making kick and have more pulp than I know what to do with! Today I used it to make Oh She Glow's buckwheat granola, which is so delicious, but my next batch is totally dedicated to these crackers! Then the next to the bread. :) Thank you for these wonderful ideas!
March 6, 2013 | Unregistered CommenterAnne Marie
@Anne Marie - I definitely need to try Angela's granola. We posted the almond pulp recipes on the same day which made me laugh. :)
March 6, 2013 | Registered CommenterAshley
Thanks for the recipe I also had tons of pulp in the freezer. You have to watch the cracker pretty close some burnt... but the others were really tasty - I also left out the flax b/c I don't really care for the flavor and I was going to sub with some psyllium husk but forgot and they still turned out great.
March 13, 2013 | Unregistered CommenterTammy
Another great use for almond pulp is...for the birds!! If you have a wild bird rescue organization nearby, most would love to have it since they typically run on donations and volunteer work! I'm told it is wonderful for smaller birds who can't crack the shell of a large nut. I've been happily freezing and donating what I don't use in recipes for the last several months. It's very gratifying to know it's helping creatures in need. I plan on using some for the birds in our yard as soon as my hubby makes me that squirrel proof bird feeder!
March 17, 2013 | Unregistered CommenterDiane
@Diane - Thanks so much for the tip. That's great to know!
March 18, 2013 | Registered CommenterAshley
Came across your site when googling ideas of what to do with leftover almond pulp. Your recipe seemed the most delicious. Your crackers were awesome! Reminded me of Cracklin Oat Bran. A little tough to eat on it's own (although I totally did anyway), but would be magical with milk! I will now look forward to making these and creating milk just to get the pulp. Thank you!
April 1, 2013 | Unregistered CommenterLiezl
@Liezl - Thanks for saying hi! I'm glad you loved the crackers. Cracklin Oat used to be a favorite of mine growing up! :)
April 1, 2013 | Registered CommenterAshley
I love almond and I always look for the recipe of almond. I liked this recipe and I think that I should try this. Thank you for sharing.
April 5, 2013 | Unregistered CommenterArmando Maxwell
Ashley, I cannot believe how good these crackers are! I am on batch number three of almond milk. I bought the nut bag that you linked to. I love it. I made the crackers with coconut oil because I was out of peanut butter. I figured, why not give it a shot. The taste like Cracklin' Oat Bran cereal. I used to love that cereal. Now I can make it for myself! Thank you for experimenting for the rest of us!
April 15, 2013 | Unregistered CommenterErin Hess

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