Almond Pulp Brownies

I love making my own almond milk. It is easy to do and provides me with a dairy free way to have creamy coffee in the morning. The only problem with making your own is that if you do it regularly, the leftover almond pulp can really begin to accumulate.

I’ve found some recipes for making crackers but frankly I don’t have the energy for that and if I’m going to have a cracker, then dammit, I want a piece of yummy cheese to go with it. For now, I’m staying away from that scenario. I have also found that many of the cracker recipes are from raw-foodies and require a dehydrator – something I don’t own.

I had bookmarked a recipe from Alanna Taylor-Tobin at Bojon Gourmet a while ago and after throwing out umpteen batches of pulp, decide it was time to give it a try. Besides, it was my birthday so I decided that a little chocolate indulgence would be ok.

 

 In general, I am not much of a baker. It’s not because I don’t like to bake, but Steve doesn’t eat most baked goods (pies are the exception) so baking is dangerous territory since I’m usually the one who ends up eating it. However, I really hate to see all that almond pulp go to waste.

I am no pastry chef and in no position to start messing around with the recipes for baked goods. I didn’t even try to make this recipe my own, so I’d suggest you just head over to Bojon for the recipe. 

 

If anyone has some other great recipes for using up almond pulp, please drop me a line, I’d love to hear about them. After all, I can’t have a pan of brownies hanging around every week!