If you plan to incorporate this into a crust or crumble recipe right away, there is no need to dry first - Just add this in (up to *1/3 of the almond flour called for in your recipe) and then bake per recipe instructions. As the flour is still moist (without drying first), timing may vary, so double-check your recipe cook-times.
*As a note, I have not used this product as a straight-across substitute for almond flour in recipes - but have used up to 1/3 sub, with great results! Depending upon the recipe, you may be able to incorporate more of this Almond "Flour", but I won't vouch for higher quantities.
If you do try it, please let us all know what recipe you use, and how it turns out!
1. After straining the pulp from your almond milk, you will empty your almond pulp from your cheesecloth, bandanna, or meshing. **See #3 before you proceed!
2. Using a spoon, crumble the pulp.
3. If you do not have enough pulp to process into flour, you can add it to a glass jar and then freeze until you have saved up enough to work with.
*Generally, one batch of Almond Milk will not yield enough pulp to bother with... by your 2nd - 3rd batch, there is usually enough saved up for a small batch of flour.
4. Layer your Almond Pulp on a cookie sheet, and bake at 275* for 15 minutes, then stir and place back in oven.
Continue drying, stirring every 15 minutes or so, until the Flour is dry.
Timing will vary, depending upon how much Almond Flour you are processing.
5. Once dry, add your Almond Flour to a blender or food processor. (Shown here is my super-handy, Cuisinart SmartPower Duet Blender/Food Processor) and blend on a medium-high setting.
6. Blend until the Almond Flour reaches the consistency you want. ("Fine" is usually best.)
Use right away, or store in a tight container in the fridge or freezer.