MEAMAKING HOMEMADE ALMOND MILK? THIS IS A GREAT FOLLOW-UP!
Now, this is not the way Almond Flour manufacturers process their flour (at least I am fairly certain - ha!) but since it is easy to make, and easy to incorporate into recipes, and it makes the absolute MOST of your almonds... Did I mention that I LOVE to save money?
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!
First... This whole recipe is based on the assumption that you have just finished straining your almond pulp from your new batch of almond milk! If not, you will want to start with ALMOND MILK, and then come back when you are finished with that step.
Precision-run households may find my title, "RunAmok Mama" to feel a tad alarming, so I'd like to offer a quick assurance that my life is more an exercise of controlled chaos than sheer pandemonium!