Almondcow Influencer

Are you wondering what to do with that leftover coconut pulp sitting in your pantry? Look no further than this delicious Coconut Pulpmeal Recipe. It’s a wholesome and satisfying breakfast option that will keep you fueled and energized throughout the morning.

Coconut Pulpmeal Recipe

Ingredients:

• 1 cup coconut pulp
• 1 cup rolled oats
• 1 ripe banana, mashed
• 1 tablespoon chia seeds
• 1 cup almond milk
• 1 teaspoon vanilla extract
• Optional toppings: fresh berries, shredded coconut, nuts, and seeds

Instructions:

1. In a mixing bowl, combine the coconut pulp, rolled oats, mashed banana, chia seeds, almond milk, and vanilla extract. Stir well to combine.
2. Cover the bowl and refrigerate overnight, or for at least 4-6 hours, to allow the flavors to meld and the oats to soften.
3. In the morning, give the mixture a good stir. If it’s too thick, you can add a splash more almond milk.
4. Divide the Coconut Pulpmeal into serving bowls and top with your favorite toppings, such as fresh berries, shredded coconut, nuts, and seeds.
5. Enjoy this nutritious and delightful breakfast option!

Looking for a creative way to use your leftover almond pulp? Try this scrumptious Almond Pulp Granola. It’s packed with flavor and makes for a great morning or afternoon snack. Plus, it’s a fantastic way to reduce food waste and get the most out of your homemade almond milk.

Almond Pulp Granola

Ingredients:

• 1 cup almond pulp
• 2 cups rolled oats
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/2 cup nuts of your choice, chopped (e.g., almonds, pecans, walnuts)
• 1/4 cup seeds of your choice (e.g., pumpkin seeds, sunflower seeds)
• 1/4 cup dried fruit of your choice (e.g., raisins, cranberries, apricots)
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond pulp, rolled oats, melted coconut oil, maple syrup, nuts, seeds, dried fruit, cinnamon, vanilla extract, and salt. Mix well until everything is evenly coated.
3. Spread the granola mixture onto the prepared baking sheet in an even layer.
4. Bake for 20-25 minutes, or until the granola is golden brown and crispy. Stir the mixture halfway through baking to ensure even browning.
5. Remove from the oven and let the granola cool completely on the baking sheet. It will continue to crisp up as it cools.
6. Once cooled, transfer the Almond Pulp Granola to an airtight container and store at room temperature for up to two weeks.
7. Enjoy this delicious and nutritious granola on its own, with yogurt, or as a topping for smoothie bowls and desserts.

If you’re a fan of coconut and almond, then you’ll absolutely love this Almond Coconut Granola. It’s a delightful blend of flavors and textures that will make your taste buds sing. Plus, it’s incredibly easy to make and perfect for meal prepping.

Almond Coconut Granola

Ingredients:

• 2 cups rolled oats
• 1 cup shredded coconut
• 1 cup almond pulp
• 1/3 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup nuts of your choice, chopped (e.g., almonds, cashews, pecans)
• 1/4 cup seeds of your choice (e.g., chia seeds, flaxseeds, sunflower seeds)
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the rolled oats, shredded coconut, almond pulp, melted coconut oil, maple syrup, vanilla extract, nuts, seeds, and salt. Mix well until everything is evenly coated.
3. Spread the granola mixture onto the prepared baking sheet in an even layer.
4. Bake for 25-30 minutes, stirring every 10 minutes, or until the granola is golden brown and crispy.
5. Remove from the oven and let the granola cool completely on the baking sheet. It will continue to crisp up as it cools.
6. Once cooled, transfer the Almond Coconut Granola to an airtight container and store at room temperature for up to two weeks.
7. Serve this delicious granola with your favorite plant-based milk or yogurt for a tasty and nutritious breakfast.

Craving something sweet? This Chocolate Pulp Mug Cake is the perfect treat for satisfying your chocolate needs. It’s rich, decadent, and incredibly easy to make. Plus, it’s a great way to use up that leftover almond pulp from making almond milk.

Chocolate Pulp Mug Cake

Ingredients:

• 4 tablespoons almond pulp
• 2 tablespoons cocoa powder
• 2 tablespoons maple syrup
• 1/4 teaspoon baking powder
• 3 tablespoons plant-based milk

Instructions:

1. In a microwave-safe mug, combine the almond pulp, cocoa powder, maple syrup, baking powder, and plant-based milk. Stir well until the mixture is smooth and well combined.
2. Microwave the mug on high for 1-2 minutes, or until the cake has risen and set. Cooking time may vary depending on your microwave power, so keep an eye on it.
3. Remove the mug from the microwave (be careful, it will be hot) and let the cake cool for a few minutes.
4. Top the Chocolate Pulp Mug Cake with your favorite toppings, such as a drizzle of melted chocolate, a dollop of coconut cream, or a sprinkling of cocoa powder.
5. Enjoy this indulgent treat straight from the mug or transfer it onto a plate for a fancier presentation.

Looking for a delicious and healthy snack option? These Berry Oat Bars are just what you need. They’re vegan, gluten-free, and packed with natural sweetness from the berries. Plus, they make for a great on-the-go snack or a quick breakfast option.

Berry Oat Bar Recipe (Vegan & Gluten-Free)

Ingredients:

• 2 cups gluten-free rolled oats
• 1 cup almond pulp
• 1/2 cup nut butter (e.g., almond butter, peanut butter)
• 1/3 cup maple syrup
• 1/2 cup mixed berries (e.g., blueberries, raspberries, strawberries)
• 1/4 cup chopped nuts (e.g., almonds, walnuts, cashews)
• 1/4 cup seeds of your choice (e.g., chia seeds, flaxseeds, hemp seeds)
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
2. In a large mixing bowl, combine the rolled oats, almond pulp, nut butter, maple syrup, mixed berries, chopped nuts, seeds, vanilla extract, cinnamon, and salt. Mix well until the mixture is well combined and everything is evenly distributed.
3. Transfer the mixture into the prepared baking dish and press it down firmly and evenly using the back of a spoon or spatula.
4. Bake for 25-30 minutes, or until the bars are golden brown and set.
5. Remove from the oven and let the bars cool completely in the baking dish before cutting into squares.
6. Store the Berry Oat Bars in an airtight container at room temperature for up to a week, or in the refrigerator for longer shelf life.
7. Enjoy these nutritious and delectable bars as a snack or grab-and-go breakfast option.

Craving pancakes for breakfast, but following a paleo or gluten-free diet? Look no further than these delicious Almond Pulp Pancakes. They are fluffy, flavorful, and perfect for satisfying your pancake cravings without any guilt.

Almond Pulp Pancakes (Paleo, Gluten-Free)

Ingredients:

• 1 cup almond pulp
• 1/2 cup almond flour
• 3 large eggs
• 2 tablespoons coconut flour
• 1/4 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. In a mixing bowl, whisk together the almond pulp, almond flour, eggs, coconut flour, almond milk, maple syrup (if using), baking powder, cinnamon, vanilla extract, and salt. Stir until the batter is smooth and well combined.
2. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with coconut oil or cooking spray.
3. Pour approximately 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface.
4. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
5. Repeat with the remaining batter, adding more coconut oil or cooking spray as needed.
6. Serve the Almond Pulp Pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, nut butter, or a drizzle of maple syrup.
7. Enjoy these delightful and nutritious pancakes as a special breakfast treat.

Looking for a delicious and unique dessert option? This Pumpkin Tart is the perfect choice. It’s creamy, flavorful, and incredibly satisfying. Plus, it’s a great way to use up that leftover almond pulp and add a touch of autumn to your dessert spread.

Pumpkin Tart

Ingredients:

• For the crust:
• 1 1/2 cups almond pulp
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt
• For the filling:
• 1 can (15 ounces) pumpkin puree
• 1/2 cup coconut milk (full fat)
• 1/4 cup maple syrup
• 2 tablespoons arrowroot powder (or cornstarch)
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a tart pan with a removable bottom.
2. In a mixing bowl, combine the almond pulp, almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Stir until the mixture comes together and resembles a dough.
3. Press the dough into the prepared tart pan, ensuring an even layer on the bottom and up the sides of the pan.
4. In a separate mixing bowl, whisk together the pumpkin puree, coconut milk, maple syrup, arrowroot powder, pumpkin pie spice, and vanilla extract. Mix until smooth and well combined.
5. Pour the