How to Use Leftover Nut Pulps

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Homemade Nut Milk is so easy to make and satisfying, but don’t know what to do with the leftover pulp? 
自家製堅果奶簡單省時、味道又濃郁，但不懂如何處理過濾後的果仁渣？

We’ve got good news- let’s try to use the nut pulp to make delicious baked goods!
不如試試將果仁渣製成天然的無去皮果仁粉，可用來加入你的烘焙美食！生酮烘焙也適用！

You could start experimenting with Nut Meal by substituting 1/4 of the flour called for in your favourite recipes. Nut Meal can be used in baking that does not require a delicate texture, such as crispy tarts or cookie bases for cheesecakes. It will add a slightly chewy texture and create a somewhat denser end result. 
你可以通過替換食譜中 1/4 麵粉，來開始嘗試以杏仁粉製作低碳烘焙品。無去皮果仁粉可以使用在不需要細緻口感的烘培中，如塔皮、起司蛋糕的餅乾底。
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How to make Nut Meal from Nut Pulp
製作無去皮果仁粉

1. Heat oven to 200 °F. Spread pulp evenly onto a baking sheet.
   將烤箱加熱至 200°F。將果仁渣均勻地舖在烤盤上。

2. Bake for 1 hour 45 minutes – 2 hours. Stir every 30 minutes for the first 1 ½ hours, then at 15-minute intervals until pulp is as dry as possible, but not toasted.
   烘烤 1 小時 45 分鐘至 2 小時。在前 1.5 小時，每 30 分鐘攪拌一次，然後每隔 15 分鐘攪拌一次，直到果仁渣呈乾燥狀態。(但不要烘燶!)

3. Let the dried meal cool completely before adding it to a high-speed blender or food processor. Blend on high until a fine, powdery flour is achieved — about 15 seconds 
   待果仁渣完全冷卻後，加入攪拌機高速攪拌大約 15 秒，直至呈細緻粉狀。

4. Be careful not to over blend or the nut meal will get clumpy! 
   注意不要過度混合，否則果仁粉會結塊。

5. Transfer to a jar or container and store up to 1 month unrefrigerated. 移到罐子中保存，不冷藏大約可保存1 個月。
   

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You can simply add the nut meal in your morning breakfast yoghurt or granola bowl or any baked goods! 

Here’s a baking example for you:
你可以將果仁粉加入乳酪碗或任何烘焙品，以下例子供參考 ☺ ：

Vegan, Gluten-Free Nut Meal Chocolate Chip Cookies
純素果仁粉朱古力曲奇

Ingredients | 食材

135 g Nut Meal | 果仁粉
30 g Vegan Chopped Dark Chocolate | 純素黑巧克力 
40 g Desiccated Coconut or Coconut Chip | 無糖椰絲
½ tsp Baking Powder | 發酵粉
1⁄4 tsp Sea Salt | 海鹽
73 g Organic Sugar | 有機糖
60 ml Aquafaba  | 鷹嘴豆蛋白 (Aquafaba is the liquid in a can of chickpeas! It's an excellent substitute for egg white)
45 g Coconut oil | 椰子油

Instructions | 食譜

1. Stir nut meal, chocolate, coconut, baking powder, salt and sugar together in a large mixing bowl.
   在一個大的攪拌碗中，將標有* 的材料攪拌在一起。
2. In a separate bowl, beat aquafaba (using a handheld mixer or whisking vigorously) until light and fluffy and loose peaks have formed.
   在一個單獨的碗中，攪拌鷹嘴豆蛋白，至形成輕盈、蓬鬆的狀態。
   
3. Add coconut oil to the aquafaba and beat or whisk to combine. Then add the dry ingredients (from step 1) into this mix.
   加入椰子油，然後再加入（1），攪拌麵團至呈現堅實、有粘性的狀態。
   
4. Loosely cover and chill in the refrigerator for at least 30 minutes or overnight.
   蓋上布，並在冰箱中冷藏至少 30 分鐘或過夜。
   
5. Preheat the oven to 375 degrees F.
   將烤箱預熱至 375 華氏。
   
6. Scoop a heaped Tablespoon of dough and form into small ball, press down lightly to slightly flatten.
   舀出 1.5 湯匙的麵團，揉成小圓形狀。
   
7. Place on a baking sheet with about a 1-inch gap in between each cookie to allow for spreading.
   放在烤盤上，每個餅乾之間有大約 1 英寸的間隙，以防遇熱發脹時會黏在一起。
   
8. Bake for 12-15 minutes or until golden brown. 
   烘烤 12-15 分鐘或直到邊緣呈金黃色。
9. Remove from the oven and let cool for 5-10 minutes.
   從烤箱中取出，冷卻 5-10 分鐘，即可享用。
   

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Baked Apple Nutty Crumble
香烤果仁蘋果金寶

Ingredients | 食材

Instructions | 食譜

1. Preheat the oven to 200°F.
   將烤箱預熱至 200°F。
2. Cut the apples in half horizontally.
   將蘋果水平切半。
3. Place the apples, cut–side up in a buttered baking dish.
   將切好的蘋果放在塗了黃油的烤盤中。
4. Combine all the remaining ingredients in a bowl. Mound the mixture generously on the apples, pressing it gently.
   將其他材料在一個碗中混合，並倒在蘋果上，輕輕按壓。
5. Drizzle the apples with a little extra golden syrup. Cover the dish with foil and bake for 30 minutes, then uncover and bake for a further 15-20 minutes or until the topping is browned.
   在蘋果上淋上一點糖漿。用箔紙蓋住並烘烤 30 分鐘，然後揭開箔紙再烘烤 15-20 分鐘，直到頂部變成褐色。
6. Drizzle with more golden syrup and serve with vanilla ice-cream.
   再次淋上糖漿和香草冰淇淋，便可以享用!