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
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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。 -
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!) -
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。 -
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。 -
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
- 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。 - 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。 - 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。 - 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。 - Preheat the oven to 375 degrees F.
將烤箱預熱至 375 華氏。 - 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。 - 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。 - Bake for 12-15 minutes or until golden brown.
烘烤 12-15 分鐘或直到邊緣呈金黃色。 -
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
4 Green Apples | 青蘋果150g Unsalted Butter | 無鹽黃油
150g Nut Meal | 無去皮果仁粉
80g Rolled Oats | 燕麥片
125g Organic Sugar | 有機糖
60ml Golden Syrup | 糖漿
½ tsp Ground Cinnamon | 肉桂粉
¼ tsp Ground Clove | 丁香粉
¼ tsp Sea Salt | 海鹽
vanilla ice–cream, to serve (optional) | 隨喜好加上冰涼的雪糕!
Instructions | 食譜
- Preheat the oven to 200°F.
將烤箱預熱至 200°F。 -
Cut the apples in half horizontally.
將蘋果水平切半。 -
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。 -
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。 -
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。 -
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!
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