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Wondering what to do with the ground up nuts after you make nut milk? Just make some nut flour! It is a very non wasteful thing to do. Plus, the ingredients used in the nut milk make this nut flour extra flavorful. Just like the nut milk, it is something that we have been making quite often lately.
Making the nut flour:
Twist and squeeze out all of the liquid from the nut milk that you can, and reserve the ground up nut mixture.
Next, pour out the nut mixture on a cooking sheet; we used a 13" by 9" pan with boarders.
Make sure to spread out the ground up nut mixture as much as possible ( no large clumps).
Place the tray of ground up nuts into you oven set on warm (this is equal to 170ºF, usually the lowest temperature on most ovens), and toast for 3-4 hours.
3-4 hours later, the ground up nuts should be warm, dry and toasty!
Back into the blender again! Though this time, we used a smaller one since there isn't as much content as there was in the nut milk and it does a better job at grinding up dried nut bits.
Just blend until it resembles a fine powder, about 30 seconds, you can scrape down the sides a little just in case it clumps on the side and blend again to be sure.
There, nice and powdery, ready to bake in several recipes! Use it in recipes such as pancakes, waffles, muffins, or cookies.
Or if you don't want to use it just yet, store it in the refrigerator for safe keepings till you find a recipes that you would like to make with it.
- Prep Time: 5 minutes
- Cook Time: 3-4 hrs.
- Total Time: 3 minute
- Yield: approx. 1 cup
- Ground up nut mixture from the nut milk recipe
- Once you squeezed out as much of the water as you can from the bag, spread the ground up nut mixture on a pan and bake in the oven for 3-4 hours preheated to 170ºF.
- Once baked, pour the nut mixture into a blender and blend until it resembles a fine powder.
- Use like any other nut flour. If not using now, pour into a container or plastic bag and store in the refrigerator.
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