‘Almond Mylk Pulp’ Brownies

A great way to use up the pulp from making almond milk!

I’ve started making my mylk from scratch, and was wondering what to do with the waste pulp – as it generates a fair bit.

I love making raw snacks, and brownies are definitely the easiest type of ingredient to make – in the blender and into the fridge, slice and serve!

This recipe is Zero Waste, with all ingredients sourced from The Source Bulkfoods and Naked Foods – if you need to find places to source package free items head to my ‘Where to‘ page for more info!

Ingredients:

  • 1 portion of almond milk pulp (approx. 1 C) – this needs to be nice and dry, if it still has moisture you may need to add a few Tbsp of coconut flour or ¼ C oats for consistency
  • 1 ½ C dates (this may vary depending on how juicy your dates are)
  • 1/3 C cacao powder
  • ½ tsp vanilla powder
  • ¼ C each choice of nuts and/or seeds, or coconut (I used a combination of hemp seeds, buckwheat groats and pepitas)
  • 2 Tbsp maple syrup
  • 2 Tbsp peanut butter (optional) and 1/4 C vegan protein powder
  • 2 Tbsp coconut oil (optional if you want a more solid stable brownie)
  • 2 tsp maca or mesquite powder (optional)

 

Blend the almond pulp and dates until smooth – add the rest of the ingredients and pulse until mixture forms a dough.

Spread into a brownie tin, and leave in the fridge to set!

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