At loss what to do with leftover almond pulp from making almond milk? For those of us who cannot indulge in delicious treats that contain gluten, this divine Almond and Coconut Cupcake uses almond milk pulp freshly made using the Chufamix Nut and Vegetable Milk Maker. Yes, I have used organic unsalted butter , organic eggs and organic raw sugar for our more traditional friends who are not used to the texture of chia or the fragrance of coconut oil and alternative low GI sweeteners. Enjoy!
What you will need
- 180 g almond milk pulp* from using the Chufamix Nut and Vegetable Milk Maker
- 60 g dessicated coconut
- 1/4 teaspoon salt
- 200g raw sugar
- 200g unsalted melted butter, cooled
- 4 x 60 g eggs
- 1 1/2 teaspoon vanilla extract
- 2 Tablespoon flaked almonds (optional)
- Preheat your oven to 180ºC.
- Line cupcake tray with 12 paper cases
- In a bowl, combine the almond pulp, dessicated coconut, salt and sugar. Set aside.
- In a small mixing bowl, whisk eggs and vanilla extract.
- Add melted butter into egg mixture and mix well
- Pour the egg and batter mixture into almond mixture and mix into a loose batter.
- Fill cupcake cases with about 1/3 cup batter mixture to make 12 cupcakes
- Scatter flaked almonds on top if desired.
- Bake for 30-40 minutes, or until a skewer inserted into the cupcake comes out clean.
- Place on a rack, and let cool completely.
*Note: Almond Pulp from making almond milk is normally quite wet and needs to be dried out in an oven for about 20-30 min. Once dried it can be stored in a container in the fridge for 1-2 weeks.
Recipe adapted from Belinda Jeffrey's Flourless Coconut and Vanilla Cake