35+ Tasty Gluten-Free Almond Pulp Recipes You Need to Try

If you love making almond milk at home, you’re probably left with a good amount of almond pulp afterward.

Instead of throwing it away, why not turn it into something delicious and nutritious? A

lmond pulp is a wonderful, versatile ingredient that can easily be incorporated into a variety of recipes.

The best part?

It’s naturally gluten-free! Whether you’re a baking enthusiast, a savory snack lover, or someone looking for new ways to add nutrition to your meals, you’ll find these 35+ gluten-free almond pulp recipes both creative and satisfying.

From almond pulp crackers to energy balls, muffins, and even savory dips, there’s a recipe for every taste and occasion.

Keep reading to discover how to make the most of your almond pulp and take your cooking to the next level!

35+ Tasty Gluten-Free Almond Pulp Recipes You Need to Try

With these 35+ gluten-free almond pulp recipes, you can now make the most out of every batch of homemade almond milk.

Not only will you reduce waste, but you’ll also be able to whip up tasty, healthy treats and snacks that are free of gluten and packed with flavor.

Whether you’re baking, cooking, or snacking, these recipes offer endless possibilities for incorporating almond pulp into your diet.

So next time you make almond milk, don’t throw away that precious pulp—use it to create something amazing!

Almond Pulp Energy Bites

These almond pulp energy bites are a quick, healthy, and tasty snack. Packed with protein, fiber, and healthy fats, they make for the perfect post-workout fuel or mid-day snack. With a hint of sweetness and a burst of flavor, these bites are gluten-free, easy to prepare, and highly customizable to suit your taste.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/4 cup rolled oats (gluten-free)
• 1/4 cup peanut butter (or almond butter)
• 2 tbsp honey or maple syrup
• 1 tbsp chia seeds
• 1/4 tsp vanilla extract
• A pinch of sea salt
• 2 tbsp dark chocolate chips (optional)

Instructions:

1. In a large mixing bowl, combine the almond pulp, oats, chia seeds, and a pinch of sea salt.
2. In a separate bowl, whisk together the peanut butter, honey, and vanilla extract until smooth.
3. Pour the wet mixture over the dry ingredients and stir until everything is well combined.
4. If desired, fold in chocolate chips.
5. Roll the mixture into small balls, about 1-inch in diameter.
6. Place the energy bites on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.
7. Store in an airtight container in the fridge for up to one week.

These almond pulp energy bites are not only easy to prepare but also versatile. You can add dried fruits, seeds, or even protein powder to modify the flavor and boost the nutritional content. They provide a satisfying crunch and a perfect balance of healthy fats, making them a great go-to snack when you’re in need of a quick energy boost.

Almond Pulp Cookies

Gluten-free almond pulp cookies are a delicious treat that allows you to utilize the leftover almond pulp from homemade almond milk. These cookies are light, chewy, and naturally sweetened. A perfect dessert or snack option for those avoiding gluten, they’re incredibly easy to make and sure to impress your family and friends.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/2 cup coconut flour
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted
• 1 egg (or flax egg for vegan option)
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda
• A pinch of salt
• 1/4 cup raisins or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond pulp, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the maple syrup, coconut oil, egg, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until a dough forms.
5. Fold in raisins or chocolate chips if desired.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten slightly with your fingers.
7. Bake for 8-10 minutes, or until the edges are golden brown.Allow the cookies to cool on a wire rack before serving.

These cookies are soft and chewy, with a light coconut flavor that complements the almond pulp. They make for a wonderful gluten-free treat, and the almond pulp adds extra fiber and protein to the mix. Perfect for those who enjoy a more wholesome dessert option without compromising on taste.

Almond Pulp Pancakes

Almond pulp pancakes are a unique, gluten-free twist on the classic breakfast favorite. These pancakes are fluffy, nutrient-dense, and offer a subtle almond flavor. With the addition of almond pulp, they become a sustainable, delicious way to utilize leftover almond pulp while enjoying a satisfying, wholesome meal.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/2 cup gluten-free flour (such as rice flour or oat flour)
• 1/4 cup almond meal
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• A pinch of salt
• 1 egg
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup (plus more for serving)
• 1 tbsp coconut oil (for cooking)

Instructions:

1. In a large mixing bowl, combine the almond pulp, gluten-free flour, almond meal, baking soda, cinnamon, and salt.
2. In a separate bowl, whisk together the egg, almond milk, vanilla extract, and maple syrup.
3. Pour the wet ingredients into the dry mixture and stir until the batter is smooth. If the batter is too thick, add a little more almond milk until the desired consistency is reached.
4. Heat a non-stick skillet or griddle over medium heat and add a bit of coconut oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.Serve with maple syrup and fresh berries for an extra special touch.

These almond pulp pancakes are a filling and nutritious way to start your day. They’re perfect for those who want to use almond pulp in a creative way while enjoying a gluten-free breakfast. The pancakes are slightly nutty, rich in healthy fats, and the almond pulp adds a nice moisture to the batter, making them incredibly soft and fluffy.

Almond Pulp Smoothie Bowl

This almond pulp smoothie bowl is a vibrant, nutrient-packed breakfast or snack that’s perfect for fueling your day. With a smooth, creamy texture, the almond pulp adds extra fiber, and the toppings make it feel indulgent while still being healthy and satisfying. A great way to use up almond pulp, this recipe is flexible and can be customized with any fruit or toppings you prefer.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1 frozen banana
• 1/2 cup frozen berries (such as strawberries, blueberries, or raspberries)
• 1/2 cup almond milk
• 1 tbsp chia seeds
• 1/4 tsp vanilla extract
• Toppings (granola, fresh fruit, coconut flakes, nuts, seeds)

Instructions:

1. In a blender, combine the almond pulp, frozen banana, frozen berries, almond milk, chia seeds, and vanilla extract.
2. Blend until smooth and creamy. If the mixture is too thick, add a little more almond milk until it reaches the desired consistency.
3. Pour the smoothie mixture into a bowl and top with your favorite toppings like granola, fresh fruit, coconut flakes, or nuts.Serve immediately and enjoy!

This almond pulp smoothie bowl is a refreshing, delicious way to start your day. The almond pulp not only thickens the smoothie but also boosts its fiber content, making it even more satisfying. The endless options for toppings make this recipe a fun and customizable treat.

Almond Pulp Granola

This homemade almond pulp granola is a crunchy, wholesome snack that makes for an ideal breakfast when paired with yogurt or almond milk. Packed with oats, seeds, and almonds, it’s naturally sweetened with maple syrup and offers the perfect balance of sweetness and crunch. Plus, it’s an excellent way to reduce food waste by using up almond pulp!

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 2 cups gluten-free rolled oats
• 1/2 cup chopped almonds
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup maple syrup
• 2 tbsp coconut oil, melted
• 1/2 tsp vanilla extract
• A pinch of sea salt

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond pulp, rolled oats, chopped almonds, sunflower seeds, and pumpkin seeds.
3. In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and sea salt.
4. Pour the wet ingredients over the dry mixture and stir until everything is well-coated.
5. Spread the granola mixture evenly on the prepared baking sheet.
6. Bake for 20-25 minutes, stirring halfway through, until the granola is golden and crisp.Allow the granola to cool before storing in an airtight container.

This almond pulp granola is a crunchy, satisfying snack that you can enjoy with milk, yogurt, or just on its own. It’s full of healthy fats, fiber, and protein from the almond pulp and seeds, making it a nourishing way to start your day or energize you throughout the afternoon.

Almond Pulp Muffins

These almond pulp muffins are light, fluffy, and a perfect gluten-free treat for breakfast or a snack. The almond pulp helps provide moisture and adds extra nutrients, making these muffins a great way to use leftover pulp. With a hint of sweetness and a slight nutty flavor, these muffins are both satisfying and delicious.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/2 cup gluten-free flour (such as almond flour or rice flour)
• 1/2 cup coconut flour
• 1/4 cup maple syrup or honey
• 2 eggs (or flax eggs for vegan)
• 1/4 cup coconut oil, melted
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp vanilla extract
• A pinch of salt
• Optional: 1/4 cup dried fruit or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the almond pulp, gluten-free flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the maple syrup, eggs, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until combined. If using, fold in dried fruit or chocolate chips.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These almond pulp muffins are a wonderful gluten-free option for breakfast or a snack. The almond pulp keeps them moist, while the coconut flour adds a subtle sweetness. They’re easily customizable with your favorite mix-ins and will satisfy your cravings while utilizing leftover ingredients.

Almond Pulp Chocolate Bark

Indulge in this decadent yet simple almond pulp chocolate bark. With dark chocolate, almond pulp, and a variety of delicious toppings, it’s a sweet treat that’s naturally gluten-free and perfect for satisfying your chocolate cravings. The almond pulp gives it a unique texture and makes it a fun way to incorporate leftovers into a rich, treat-worthy snack.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 2 cups dark chocolate chips (dairy-free if vegan)
• 1/4 cup almonds, chopped
• 2 tbsp dried cranberries or raisins (optional)
• A pinch of sea salt

Instructions:

1. Line a baking sheet with parchment paper and set aside.
2. Melt the dark chocolate chips in a heatproof bowl over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
3. Stir the almond pulp into the melted chocolate, mixing until well combined.
4. Pour the chocolate mixture onto the prepared baking sheet and spread it into an even layer.
5. Sprinkle the chopped almonds, dried cranberries, and a pinch of sea salt over the top.
6. Place the baking sheet in the fridge to set for at least 1 hour, or until the chocolate is firm.Break the chocolate bark into pieces and store in an airtight container in the fridge.

This almond pulp chocolate bark is a delicious way to enjoy a sweet treat with the added benefits of fiber and healthy fats from the almond pulp. It’s simple to prepare and can be customized with any toppings you like, making it a versatile dessert or snack.

Almond Pulp Cracker Chips

These almond pulp cracker chips are a crunchy, savory snack that pairs perfectly with your favorite dips, cheeses, or even on their own. Made with almond pulp, flaxseeds, and a few basic pantry ingredients, they’re gluten-free and packed with fiber, protein, and healthy fats. These crackers are easy to make and are an excellent choice for a healthy snack option.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/4 cup ground flaxseeds
• 1/4 cup gluten-free flour (such as rice flour or oat flour)
• 1/4 tsp sea salt
• 1/2 tsp dried herbs (such as rosemary or thyme)
• 2 tbsp olive oil
• 1/4 cup water

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the almond pulp, ground flaxseeds, gluten-free flour, sea salt, and dried herbs.
3. Add the olive oil and water to the dry ingredients and mix until a dough forms.
4. Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thick.
5. Cut the dough into squares or any shape you prefer using a knife or cookie cutter.
6. Place the crackers on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crisp.
7. Let the crackers cool completely before storing in an airtight container.

These almond pulp cracker chips are an excellent snack option for those who want to enjoy a gluten-free, high-protein, and fiber-packed treat. They’re simple to make and offer a satisfying crunch, perfect for serving with dips or enjoying on their own.

Almond Pulp Brownies

These almond pulp brownies are rich, fudgy, and perfectly gluten-free. With a decadent chocolate flavor and a subtle almond pulp texture, they’re an indulgent yet healthy dessert. The almond pulp helps keep the brownies moist while adding extra nutrients, making them a great way to repurpose almond pulp while satisfying your sweet tooth.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/2 cup gluten-free flour (such as almond flour or oat flour)
• 1/2 cup cocoa powder
• 1/4 cup maple syrup or honey
• 2 eggs (or flax eggs for vegan)
• 1/4 cup coconut oil, melted
• 1/2 tsp vanilla extract
• A pinch of salt
• 1/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large bowl, combine the almond pulp, gluten-free flour, cocoa powder, and salt.
3. In another bowl, whisk together the maple syrup, eggs, melted coconut oil, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and stir until well combined. If using, fold in the dark chocolate chips.
5. Pour the brownie batter into the prepared pan and spread it out evenly.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.Allow the brownies to cool before cutting them into squares and serving.

These almond pulp brownies are a delicious and nutritious dessert that’s perfect for satisfying chocolate cravings. The almond pulp not only adds texture but also helps keep the brownies moist, making them a perfect gluten-free treat for any occasion.

Almond Pulp Breakfast Bars

These almond pulp breakfast bars are perfect for busy mornings when you need something quick, nutritious, and satisfying. Packed with oats, almond pulp, and chia seeds, they are an excellent source of fiber and healthy fats. These bars can be customized with different fruits or nuts to suit your preference, and they make a great on-the-go snack too!

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1 1/2 cups rolled oats (gluten-free)
• 1/4 cup chia seeds
• 1/4 cup honey or maple syrup
• 1/4 cup almond butter (or peanut butter)
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• A pinch of sea salt
• 1/4 cup dried fruit (raisins, cranberries, or apricots) or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large bowl, combine the almond pulp, oats, chia seeds, cinnamon, and salt.
3. In a separate bowl, whisk together the almond butter, honey, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry mixture and stir until everything is well combined.
5. If using, fold in the dried fruit or chocolate chips.
6. Press the mixture into the prepared baking dish, spreading it evenly.
7. Bake for 15-20 minutes, or until the bars are firm and golden.Allow the bars to cool before cutting them into squares.

These breakfast bars are a great way to use up leftover almond pulp while enjoying a hearty and nutritious start to your day. They’re easy to make, portable, and customizable to suit any taste preferences. The perfect combination of fiber, protein, and healthy fats, they’ll keep you energized throughout the morning.

Almond Pulp Chocolate Chip Cookies

These almond pulp chocolate chip cookies are a delicious gluten-free alternative to traditional chocolate chip cookies. Soft, chewy, and filled with gooey chocolate chips, they offer a rich, satisfying treat without the gluten. The almond pulp adds an extra layer of texture and moisture, making these cookies a perfect snack or dessert.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/2 cup gluten-free flour (such as rice flour or almond flour)
• 1/2 tsp baking soda
• A pinch of salt
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or honey
• 1 egg (or flax egg for vegan)
• 1/2 tsp vanilla extract
• 1/4 cup dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond pulp, gluten-free flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.
7. Flatten the dough slightly with your fingers and bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These almond pulp chocolate chip cookies are a delightful gluten-free treat that’s rich, chewy, and full of chocolatey goodness. The almond pulp helps keep the cookies soft and moist, and they make for a perfect dessert or snack that everyone can enjoy.

Almond Pulp Pizza Crust

This almond pulp pizza crust is a gluten-free, low-carb alternative to traditional pizza dough. The almond pulp adds moisture and texture, making it easy to roll out and bake into a crispy, flavorful crust. You can top it with your favorite pizza toppings and enjoy a healthy, guilt-free pizza night!

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1 1/2 cups gluten-free flour (such as oat flour or almond flour)
• 1/4 tsp baking powder
• A pinch of sea salt
• 1 egg (or flax egg for vegan)
• 2 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 cup warm water

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond pulp, gluten-free flour, baking powder, sea salt, garlic powder, and dried oregano.
3. In a separate bowl, whisk together the egg, olive oil, and warm water.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, add a little more flour until it reaches a dough-like consistency.
5. Roll out the dough on the parchment paper to your desired thickness, then shape it into a pizza crust.
6. Bake the crust for 12-15 minutes, or until it starts to turn golden brown.
7. Remove from the oven and add your favorite pizza toppings (such as tomato sauce, cheese, and vegetables).
8. Return the pizza to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.Serve immediately and enjoy!

This almond pulp pizza crust is a healthier way to enjoy pizza without the gluten. It’s a fun and delicious way to use up almond pulp, and the crispy texture of the crust makes it perfect for any pizza toppings you like.

Almond Pulp Fritters

These almond pulp fritters are savory, crispy, and full of flavor. They make a great appetizer, side dish, or snack. The almond pulp gives the fritters a soft, tender texture inside while the outside crisps up perfectly. Paired with a tangy dipping sauce, these fritters are sure to be a hit at any gathering.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/2 cup chickpea flour (or gluten-free flour)
• 1/4 cup grated zucchini or carrot (optional)
• 1/4 cup chopped fresh herbs (such as parsley or cilantro)
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• A pinch of sea salt
• 2 tbsp olive oil (for frying)
• 1/4 cup water

Instructions:

1. In a large mixing bowl, combine the almond pulp, chickpea flour, grated zucchini (if using), chopped herbs, cumin, garlic powder, and sea salt.
2. Add the water and mix until the dough is thick but sticky. If the mixture is too dry, add a little more water to reach the desired consistency.
3. Heat the olive oil in a skillet over medium heat.
4. Scoop spoonfuls of the fritter mixture and shape them into small patties.
5. Fry the fritters in the hot oil for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the skillet and place them on a paper towel to drain excess oil.Serve warm with a dipping sauce of your choice (such as yogurt or tahini).

These almond pulp fritters are a fantastic savory dish that’s easy to make and full of flavor. The almond pulp helps bind the ingredients together while adding moisture, and the spices bring out the rich flavors. They’re a great way to use up almond pulp and enjoy a crunchy, satisfying snack or meal.

Almond Pulp Vegan Cheesecake

This almond pulp vegan cheesecake is a creamy, decadent dessert that’s completely dairy-free and gluten-free. The almond pulp adds a nice texture to the crust, while the filling is rich, smooth, and full of natural sweetness. It’s perfect for anyone who loves cheesecake but needs a vegan or allergy-friendly option.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1 1/2 cups gluten-free graham cracker crumbs (or almond flour)
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• 1 1/2 cups soaked cashews (soaked for at least 4 hours)
• 1/4 cup coconut milk (or almond milk)
• 1/4 cup lemon juice
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a springform pan with parchment paper.
2. In a bowl, combine the almond pulp, gluten-free graham cracker crumbs, melted coconut oil, and maple syrup. Press the mixture into the bottom of the springform pan to form the crust.
3. Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and allow to cool.
4. In a blender or food processor, combine the soaked cashews, coconut milk, lemon juice, maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy.
5. Pour the cashew mixture over the cooled crust and smooth the top.
6. Refrigerate the cheesecake for at least 4 hours, or until set.
7. Slice and serve chilled, topped with fresh berries or fruit.

This almond pulp vegan cheesecake is a rich and creamy dessert that’s perfect for special occasions. The combination of almond pulp and cashews makes the texture smooth and luxurious, while the tangy lemon flavor balances the sweetness beautifully.

Almond Pulp Pancake Mix

This almond pulp pancake mix is a quick and easy way to make gluten-free pancakes at home. By adding almond pulp to your pancake mix, you not only use up leftovers but also increase the nutritional value of your pancakes. This mix can be stored for future use, making it a convenient and sustainable breakfast option.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1 cup gluten-free flour (such as oat flour or rice flour)
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• A pinch of sea salt
• 2 tbsp coconut sugar (optional)

Instructions:

1. In a large bowl, combine the almond pulp, gluten-free flour, baking powder, cinnamon, sea salt, and coconut sugar (if using).
2. Mix well and store in an airtight container for later use.
3. When ready to make pancakes, add 1/2 cup of water or almond milk to 1/2 cup of the pancake mix and stir until smooth.
4. Heat a non-stick skillet over medium heat and cook pancakes until golden brown on both sides, about 2-3 minutes per side.Serve with maple syrup, fresh fruit, or your favorite toppings.

This almond pulp pancake mix is a great way to streamline your breakfast routine while utilizing almond pulp in a delicious and convenient way. The pancakes are light, fluffy, and perfect for a quick, wholesome meal.

Almond Pulp Energy Bites

These almond pulp energy bites are a quick, nutritious snack perfect for boosting your energy during the day. Packed with almonds, oats, and a touch of honey, they’re naturally sweetened and offer a great mix of protein, fiber, and healthy fats. These bites are portable, easy to make, and customizable with different add-ins like chocolate chips, seeds, or dried fruit.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/2 cup rolled oats (gluten-free)
• 1/4 cup almond butter
• 2 tbsp honey or maple syrup
• 2 tbsp chia seeds
• 1/4 tsp vanilla extract
• 1/4 cup dark chocolate chips (optional)
• A pinch of sea salt

Instructions:

1. In a bowl, combine the almond pulp, rolled oats, almond butter, honey, chia seeds, vanilla extract, and sea salt.
2. Mix everything together until well combined. If the mixture feels too dry, add a little more honey or almond butter until it reaches a sticky consistency.
3. If desired, fold in the dark chocolate chips or other add-ins.
4. Roll the mixture into small bite-sized balls, about 1 inch in diameter.
5. Place the energy bites on a baking sheet or plate and refrigerate for at least 30 minutes to firm up.
6. Store in an airtight container in the fridge for up to a week.

These almond pulp energy bites are a great on-the-go snack that provides a balanced amount of carbs, protein, and healthy fats. They’re quick to make, versatile, and perfect for satisfying hunger between meals or after workouts.

Almond Pulp Banana Bread

This almond pulp banana bread is moist, flavorful, and a fantastic way to use up almond pulp. The almond pulp adds a unique texture and richness to the bread while complementing the sweetness of the bananas. This gluten-free banana bread is perfect for breakfast, a snack, or even dessert!

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 2 ripe bananas, mashed
• 1/2 cup gluten-free flour (such as rice flour or almond flour)
• 1/4 cup coconut sugar or maple syrup
• 2 eggs (or flax eggs for vegan)
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp cinnamon
• A pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, combine the almond pulp, mashed bananas, gluten-free flour, coconut sugar, eggs, melted coconut oil, and vanilla extract.
3. In a separate bowl, whisk together the baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This almond pulp banana bread is a delicious, moist, and naturally sweet treat that makes the most of leftover almond pulp. It’s a great way to reduce food waste while enjoying a wholesome snack or breakfast.

Almond Pulp Veggie Burgers

These almond pulp veggie burgers are a healthy, hearty, and delicious alternative to traditional meat burgers. Packed with vegetables, oats, and almond pulp, they provide a great source of protein and fiber while remaining gluten-free. These burgers can be customized with your favorite vegetables and seasonings.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 1/2 cup cooked quinoa or rice
• 1/2 cup grated carrot
• 1/4 cup finely chopped onion
• 1/4 cup gluten-free breadcrumbs or oats
• 1 tbsp ground flaxseeds (optional, to bind)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• A pinch of sea salt and black pepper
• 2 tbsp olive oil (for cooking)

Instructions:

1. In a large mixing bowl, combine the almond pulp, cooked quinoa, grated carrot, chopped onion, gluten-free breadcrumbs, ground flaxseeds, garlic powder, smoked paprika, salt, and pepper.
2. Mix everything together until well combined. If the mixture is too wet, add a little more breadcrumbs or oats to firm it up.
3. Shape the mixture into 4-6 patties.
4. Heat the olive oil in a skillet over medium heat.
5. Cook the patties for 4-5 minutes on each side, or until golden brown and crispy.
6. Serve the veggie burgers on gluten-free buns or with your favorite toppings.

These almond pulp veggie burgers are a great way to enjoy a plant-based meal packed with protein and fiber. They’re easy to make, flavorful, and versatile—perfect for a healthy dinner or lunch.

Almond Pulp Apple Crisp

This almond pulp apple crisp is a cozy, comforting dessert that’s perfect for fall or any time you crave a warm, fruity treat. The almond pulp adds an extra richness to the topping, which crisps up beautifully in the oven. Sweetened with maple syrup and spiced with cinnamon, this apple crisp is sure to satisfy your sweet tooth.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 4-5 medium apples, peeled and sliced
• 1/4 cup maple syrup or honey
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup gluten-free oats
• 1/4 cup almond flour
• 1/4 cup coconut oil, melted
• A pinch of sea salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish with coconut oil.
2. In a large bowl, toss the sliced apples with maple syrup, cinnamon, and nutmeg. Place the mixture in the prepared baking dish.
3. In a separate bowl, combine the almond pulp, oats, almond flour, melted coconut oil, and sea salt to form the topping.
4. Sprinkle the topping evenly over the apples.
5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
6. Serve warm with a scoop of dairy-free ice cream or coconut whipped cream.

This almond pulp apple crisp is a sweet and satisfying dessert that’s perfect for using up leftover almond pulp. The combination of warm apples, spices, and a crisp topping makes it a comforting treat for any occasion.

Almond Pulp Sweet Potato Casserole

This almond pulp sweet potato casserole is a savory and hearty dish that can be served as a main or side for dinner. The almond pulp adds a creamy texture to the casserole while complementing the sweet potatoes perfectly. The dish is naturally gluten-free and vegan, making it a great option for various dietary preferences.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup coconut milk or almond milk
• 1/4 cup maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• A pinch of sea salt
• 1 tbsp olive oil
• 1/4 cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Steam or boil the sweet potato cubes until tender, about 15-20 minutes.
3. In a bowl, mash the cooked sweet potatoes and mix in the almond pulp, coconut milk, maple syrup, cinnamon, nutmeg, and salt.
4. Transfer the mixture to the prepared baking dish and smooth the top.
5. Sprinkle chopped pecans (if using) over the top for added crunch.
6. Bake for 20-25 minutes, or until the casserole is heated through and slightly golden on top.
7. Serve warm as a side or main dish.

This almond pulp sweet potato casserole is a creamy, comforting dish that’s perfect for family dinners or holiday meals. The almond pulp adds a richness to the sweet potatoes while making it an even more satisfying meal.

Almond Pulp Chia Pudding

This almond pulp chia pudding is a creamy, nutritious dessert or breakfast that’s quick and easy to prepare. The almond pulp helps thicken the pudding while adding fiber, protein, and healthy fats. Combined with chia seeds and almond milk, this chia pudding is naturally sweetened and packed with nutrients.

Ingredients:

• 1 cup almond pulp (from making almond milk)
• 2 tbsp chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp maple syrup or honey
• 1/2 tsp vanilla extract
• Fresh fruit for topping (berries, banana, etc.)

Instructions:

1. In a mixing bowl, combine the almond pulp, chia seeds, almond milk, maple syrup, and vanilla extract.
2. Stir everything together well, making sure the chia seeds are evenly distributed.
3. Cover and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.Before serving, stir the pudding again and top with fresh fruit or your favorite toppings.

This almond pulp chia pudding is an easy, healthy, and customizable breakfast or dessert. The almond pulp adds extra creaminess and fiber to the pudding, making it a satisfying option to enjoy any time of the day.

Note: More recipes are coming soon