Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 DO NOT use the junk left from making almond milk for almond flour. The good stuff went into the almond milk. What's left is not very nutritional. Throw it out.Oh, okay. Well I guess I won't be making my own flour then! The food processor just doesn't seem to do it for me. It never gets to the flour stage, always skips from 'meal' to 'butter.' Oh well. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Mara,"You're not supposed to use the almond pulp, already strained for almond milk, for almond flour, because it's mostly fibre and lacking the nutrients."Base on your reply to Alyssa regarding almonds, can you advise me on coconut? I regularly make coconut milk with dessicated coconut. I have tried dehydrating it to grind, but my dry blade VitaMix finds it a bit oily to grind into a fine powder so I was going to try using a grain mill that can handle oily seeds/nuts. Would the same hold try about the coconut as the almonds? Should I not reuse the coconut after making milk?AmeliaTo: BTVC-SCD Sent: Mon, March 22, 2010 2:41:40 AMSubject: Re: Almond milk/flour > I'm contemplating starting to soak and dehydrate all my nuts so I can > digest them better and eat more of them, and I'm also contemplating > making my own almond flour, so it is soaked too. Have any of you had > success making your own almond milk and using the pulp for flour? If > so, do you make plain almond milk, strain it, and THEN blend in some > dates or something to sweeten the milk? It seems like otherwise you'd > have date-y nut flour. Thanks for any tips! You're not supposed to use the almond pulp, already strained for almond milk, for almond flour, because it's mostly fibre and lacking the nutrients. OTOH, soaked almonds that you blanch at home by removing their skins, makes excellent almond milk, very creamy. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Mara,"You're not supposed to use the almond pulp, already strained foralmond milk, for almond flour, because it's mostly fibre and lackingthe nutrients."Base on your reply to Alyssa regarding almonds, can you advise me on coconut? I regularly make coconut milk with dessicated coconut. I have tried dehydrating it to grind, but my dry blade VitaMix finds it a bit oily to grind into a fine powder so I was going to try using a grain mill that can handle oily seeds/nuts. Would the same hold try about the coconut as the almonds? Should I not reuse the coconut after making milk?I believe so. I never do in any case. Too bad we don't all keep pigs. They'd be getting a really good diet. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Alyssa,Unless you are need the almonds as a flour because you need it crumbly, 'butter' is fine for baking. I use about 1 cup of whole almonds for each cup of flour required in the recipe. This is exact and some recipes might need to be adjusted, but for batter and baked goods, it is fine. I would think for 'breading' things the 'meal' would be fine too. Another tip is that I find grinding small amounts in a mini chopper (pulsing) works great for a fine 'meal/flour' instead of a larger quantity in a food processor.AmeliaTo: BTVC-SCD Sent: Mon, March 22, 2010 9:32:22 AMSubject: Re: Almond milk/flour DO NOT use the junk left from making almond milk for almond flour. The good stuff went into the almond milk. What's left is not very nutritional. Throw it out.Oh, okay. Well I guess I won't be making my own flour then! The food processor just doesn't seem to do it for me. It never gets to the flour stage, always skips from 'meal' to 'butter.' Oh well. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Mara,O.k. Thanks! We have 'green' recycling where I live and I have just been dumping it into there along with my tea/coffee grinds, peelings, etc. Maybe I'll start composting to grow my own veggies and I can reuse it there!AmeliaTo: BTVC-SCD Sent: Mon, March 22, 2010 1:58:06 PMSubject: Re: Almond milk/flour Mara,"You're not supposed to use the almond pulp, already strained foralmond milk, for almond flour, because it's mostly fibre and lackingthe nutrients."Base on your reply to Alyssa regarding almonds, can you advise me on coconut? I regularly make coconut milk with dessicated coconut. I have tried dehydrating it to grind, but my dry blade VitaMix finds it a bit oily to grind into a fine powder so I was going to try using a grain mill that can handle oily seeds/nuts. Would the same hold try about the coconut as the almonds? Should I not reuse the coconut after making milk?I believe so. I never do in any case. Too bad we don't all keep pigs. They'd be getting a really good diet. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Yeah, I use it for compost when I'm up in the country, but then I barely use the compost for the garden, because I'm alwayschucking stuff there, along with leaves and dead branches,etc., so it never really finishes. Really need to get one of those composters, so that the compost isa discrete amount and viable after a few months. Meanwhile there's a spectacular stand of bamboo growing onthe site of the old compost pile. So at least they're makinguse of it. MaraMara,O.k. Thanks! We have 'green' recycling where I live and I have just been dumping it into there along with my tea/coffee grinds, peelings, etc. Maybe I'll start composting to grow my own veggies and I can reuse it there!AmeliaTo: BTVC-SCD Sent: Mon, March 22, 2010 1:58:06 PMSubject: Re: Almond milk/flourMara,"You're not supposed to use the almond pulp, already strained foralmond milk, for almond flour, because it's mostly fibre and lackingthe nutrients."Base on your reply to Alyssa regarding almonds, can you advise me on coconut? I regularly make coconut milk with dessicated coconut. I have tried dehydrating it to grind, but my dry blade VitaMix finds it a bit oily to grind into a fine powder so I was going to try using a grain mill that can handle oily seeds/nuts. Would the same hold try about the coconut as the almonds? Should I not reuse the coconut after making milk?I believe so. I never do in any case. Too bad we don't all keep pigs. They'd be getting a really good diet. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 At 04:32 AM 3/22/2010, you wrote: Oh, okay. Well I guess I won't be making my own flour then! The food processor just doesn't seem to do it for me. It never gets to the flour stage, always skips from 'meal' to 'butter.' Oh well. Well, you can use almond butter in exactly the same proportions as nut flour in your baking. So what's the problem? — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 At 08:58 AM 3/22/2010, you wrote: Too bad we don't all keep pigs. They'd be getting a really good diet. Just think of the chickens... and the eggs you'd get from those chickens. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Babette the Foundling Beagle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 "You're not supposed to use the almond pulp, already strained foralmond milk, for almond flour, because it's mostly fibre and lackingthe nutrients."Base on your reply to Alyssa regarding almonds, can you advise me on coconut? I regularly make coconut milk with dessicated coconut. I have tried dehydrating it to grind, but my dry blade VitaMix finds it a bit oily to grind into a fine powder so I was going to try using a grain mill that can handle oily seeds/nuts. Would the same hold try about the coconut as the almonds? Should I not reuse the coconut after making milk?Honestly, I think commercial coconut flour that you would buy pre-made is probably just the leftover fiber/protein after extracting the oil and such. Here's the first sentence describing the TT coconut flour on their website:"Tropical Traditions organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil."I can't say whether this is true for nut/almond flour as well, but it seems like using the coconut to make flour after making coconut milk wouldn't be any better or worse than buying the premade stuff.Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Unless you are need the almonds as a flour because you need it crumbly, 'butter' is fine for baking. Oh yeah, thanks for reminding me of this!! That's what I"ll have to do. I guess for breading things, I can just keep a little digestive wellness almond flour on hand. The texture of any type of nut meal drives me bonkers. I sit there and nibble at each little nut piece with my front teeth until there are no more chunks, so it takes forever to eat =) Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 Well, you can use almond butter in exactly the same proportions as nut flour in your baking. So what's the problem?Yeah, I forgot about that!! I'm excited now =) But flour would still be necessary for breading meat, or making apple crisp, or stuff like that. Hopefully I'll be fine with small amounts for that. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 22, 2010 Report Share Posted March 22, 2010 If you have frozen muffins or something, you can let it thaw out, crumble it up, let it dry out then toast it very low for a crumble topping. Same thing for savory bread crumbs just make sure it's a very thin layer to toast. Some people use crushed pork rinds to get a really crispy coating (haven't tried it). For fish, I've used a beaten egg or olive oil, coarse salt and lemon to make it crispy but this won't work for all fish. I used catfish and it worked great, other fish just dried out. I bake it in a non-stick pan in the oven until it's brown. Btw, if you try the pork rinds, check the archives for sweet recipes that use crunchy. They say you can't taste the pork at all. Debbie 40 cd Quote Link to comment Share on other sites More sharing options...
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