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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Almond Flour from Almond Pulp
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Almond Flour from Almond Pulp  This thread currently has 444 views. Print Print Thread
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BluesSinger
Monday, May 27, 2013, 3:22am Report to Moderator Report to Moderator

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Ee Dan
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A great idea!   Anyone have an idea of how I can dehydrate my pulp without a dehydrator?

http://girlonraw.com/2010/09/3596/
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Drea
Monday, May 27, 2013, 3:31am Report to Moderator Report to Moderator

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I've heard (though have not tried) that one can use their oven at the lowest setting...


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Lola
Monday, May 27, 2013, 4:03am Report to Moderator Report to Moderator

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excuse my french but, why not just dump your wet pulp in the bowl, together with all the ingredients you ll be using in the recipe calling for almond flour, and add less wet ingredient to the mix??


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Henriette Bsec
Monday, May 27, 2013, 5:04am Report to Moderator Report to Moderator

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Quoted from Lola
excuse my french but, why not just dump your wet pulp in the bowl, together with all the ingredients you ll be using in the recipe calling for almond flour, and add less wet ingredient to the mix??


because sometimes it is easier to store dry

I dont use a lot almond flour -so I find it handy to dry and keep that way.
I dry in oven on low temp 50 c for several hrs
sometimes I put it in the coffee mill when dry and make it really fine.


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Lola
Monday, May 27, 2013, 6:57am Report to Moderator Report to Moderator

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Sa Bon Nim
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or freeze that pulp for another occasion, no?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Munchkin76
Monday, May 27, 2013, 7:35am Report to Moderator Report to Moderator

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I concur with Henriette, I spread the dried almond pulp by products from my almond milk making on a baking tray and dry it out at about 100 Celsius for about half an hour in total mixing half way through for even distribution. I then use this to bake biscuits etc, or store in zip lock bags in the freezer for later use.

I find when using it as a substitute for almond flour in recipes one needs to add more fat/oil to compensate for the dryness of the 'pre-used' meal.

I hope this helps.

Andy


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