Nut Pulp and Flour

p19-nut pulp and flour

Ingridient

 

Method

Pulp: Nut and seed pulps are the remains after squeezing the nut or seed milk. Store in the freezer. It will last up to 3 months. It is useful for cakes, breads, and crackers.   Flour: When nut or seed pulp is dehydrated until completely dry, and then ground into powder in a blender or coffee grinder, it is called “nut or seed flour.” It will last up to 3 months. It’s a great flour alternative for cookies and cakes‼   FYI: The difference between pulp and flour is whether wet or dry, and also pulp is coarse whereas flour is finer. So if you like your cakes to be smoother, you might want to use flour. You just need to add some water to adjust the consistency when you are using flour for the recipes that require pulp. Flour is a finer powder than pulp so it is ideal for cookies and cakes as a “flour” substitute, though it is totally fine to use pulp if you don’t have time to dehydrate. Just make sure to adjust the recipe to use less liquid (whether it is water or coconut oil or sweetener) You can also purchase ready-made “coconut flour” from the store.