Thanks to @galinda's post about homemade nut milk, I thought I'd share a recipe I've used for almond flour. The best part is, you get two cooking ingredients out of one recipe! Before reading this I would never be sure of what to do with the left over pulp from my almond milk, but now I always have fresh, homemade almond flour in my kitchen! Here's the recipe for almond milk and flour: Ingredients & Equipment 1 cup raw almonds 8-10 cups of water 1/2 tsp. salt nut milk bag or cheesecloth blender Optional: natural sweeteners like stevia, dates, honey, maple syrup, vanilla. Instructions Soak almonds in 2-3 cups of water and salt for at least 12 hours. Give the almonds a good rinse and toss in a blender with 8 cups of water, or however much your blender will hold. You may need to do a couple of batches if you don’t have a big enough blender, but that’s okay. Let the blender run on high for a minute or two, until you can see it’s creamy and mixed well (the almonds should be teeny tiny little bits) Grab your cheese cloth or nut milk bag and pour your almond mixture through it. Squeeze thoroughly until no moisture comes through. DO NOT THROW THE PULP AWAY!! Almond flour is super expensive, gluten free, very nutritious and a great way to use up every last bit of those healthy almonds. If you don’t have time right then to make the flour, just put it in an airtight container in the fridge for a few days or even freeze it if you know it will be a while before you can dry it out. Instructions: Spread the almond mixture out on a cookie sheet lined with parchment paper and place in the oven at the lowest setting (for me, it was 170 degrees) for a few hours. You can leave the oven door open just a crack to release any moisture and help it dry out faster. Mine was done after 3 hours. Once it’s dry, let it cool and pop it in a food processor or blender to get a finer texture.