About every 5 days I make almond milk with a cup of almonds (measured when dry). Then I fill the blender up to the top line with purified water, blend and strain through a nut milk bag or cheesecloth. Sometimes I make two gallons at once, and freeze one (using glass jugs), so that I have to make almond milk less often. This leaves me with two cups worth of wet almond meal.
I’ve been working on a recipe fro gluten free biscuits using the wet almond meal left over after straining almond milk for a while now. I finally have a recipe that is good enough to share. I may still tweak it some more though
wet almond meal left over after straining almond milk = to 2 cups
of dry almonds
1/4 cup honey
1/4 tsp vanilla liquid stevia
1/4 cup coconut flour, sifted
1/4 cup brown rice flour
1/4 cup buckwheat flour
1 tsp baking powder
1.5 tsp baking soda
Kneed into dough. Roll to about 3/4 inch thickness. Use a cookie cutter of your choice. My kids used a heart shape.
Bake at 350 degrees for about 15 minutes.
Makes about 10 yummy biscuits.