Almond pulp brownies – Datoxinista

Have you ever thought about using almond milk to handle the remaining pulp? These rich and rich brownies are the solution.

I spent the past week testing to make sure they were as easy as possible. This is my love for them:

• You can use pulp immediately. Once you make your almond milk, you can make these brownies immediately using wet pulp. No need to dry first!
• Their taste is not healthy. Both adults and kids tasted these brownies and told me they tasted like regular brownies. No one can guess that they are made from almond pulp instead of flour!

Next to hummus, this is probably my favorite almond pulp recipe.

Almond pulp brownie ingredients

Here is what you need:

• Almond slurry. This is the pulp that makes a batch of homemade almond milk. I use 1 cup of almonds in my milk recipe, so the resulting pulp is about 1/2 cup tightly packed. We use wet pulp in this recipe so you can make it right after making a batch of almond milk. (No need to dry first!)
• Coconut sugar. This is the pure natural granular sugar I keep in my pantry, but brown sugar works similarly. Liquid sweeteners (such as honey or maple syrup) will not provide the same texture. (They are better suited to fluffy cakes and muffins.)
• egg. These provide a structure that is essential for grain-free baking. Since these brownies are flourless, eggs are used as a bonding agent to hold them together. Avoid using flax eggs in exchange here, as brownies can turn into baked and slimy.
• Coconut oil. This recipe doesn’t require as much oil as a traditional brownie, but some recipes are necessary to achieve the right texture. If you don’t need a dairy-free recipe, you can swap it for melted butter.
• Cocoa powder. I always use original cocoa powder because it’s something we keep in the pantry, but regular cocoa powder should be equally available. For darker chocolate flavor, increase it to half a cup.

If you want to add chocolate chips or walnuts, you can customize these like a regular brownie.

Almond pulp recipe

Step 1:

Preheat the oven to 350ºF and gently coat the 8-inch square pan. Press a sheet of parchment into the bottom of the cooker to ensure that the brownies are easily removed later.

This recipe assumes you start with a batch of almond milk that is still moist after making a batch of almond milk. Transfer it directly from the nut milk bag to a large bowl.

Next, add coconut sugar, cocoa powder, eggs, baking powder, vanilla extract and salt.

Step 2:

Whisk together the ingredients until you see more clumps. I like to stir the coconut oil at the end because it may be affected by cold eggs. (If the eggs in the refrigerator are cold, it will thicken the batter; this will not affect the end result, but may cause the batter to be a little stiff.)

Fold a few chocolate chips if needed. I love using mini! Transfer the batter to the pan and spread evenly with a spatula.

Step 3:

If you are using a metal pan, bake the brownies at 350ºF for 20 minutes. (The metal pan is best for brownies!) If using a glass pan, it may take another 5 minutes to bake.

Remove the pan from the oven and allow it to cool completely. Then, Brownie is ready to cut it into 16 squares.

The texture of these brownies is very peculiar, so don’t be surprised if the middle is stuck to the knife. You need to wipe the blade carefully.

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If you try these almond pulp brownies, Please leave a comment and a star rating below Let me know you like them.