For those of you who make nut milk, what to do with the leftover pulp is a topic that will frequently come up! I often throw it in with my baking; it works particularly well in spelt soda bread, wholegrain scones, pancakes and drop scones. You can also make many raw recipes with it such as truffles and cakes. It can be pretty useful to have on hand to 'bulk' out recipes too. If you have only a little avocado leftover in the fridge, adding some nut pulp along with traditional guacamole ingredients makes it into a delicious dip - a truly frugal recipe that I've named 'Nutamole!'
Hopefully I'll have a whole lot of new creations to share with you guys when I get back from our travels! Bye for now,
1 Cup of nut pulp
2 tomatoes, deseeded and chopped
1/4 red onion, diced as small as possible
1 clove of garlic, grated or diced fine
1/4 fresh chilli, finely chopped
Juice of a lime or 1/2 a lemon
Handful of fresh corriander, roughly chopped (optional)
Mash all the ingredients together in a Pestle and Mortar until you reach the consistancy you prefer. I think it is nice kindda left chunky!