i make cinnamon rolls! sooo yummy, i mix the almond pulp with ground flax and add some coconut milk until i get a good consistency. For the topping mix agave, cinnamon, and chopped pecans and dehydrate over night...sooo good.
i'm glad you posted this, i've been needing something else to do with my pulp. once i made a banana bread. it was just a couple bananas with almond pulp, coconut oil, cinnamon, and agave, all to taste. another good recipe is 1/4 a cup of pulp, 2 tbsp of cacao, 1 tbsp of coconut oil, and 1 tbsp of agave. its a variation of a brownie recipe with walnuts i saw on this site a while back...comes out like a dark chocolate pudding type thing. there's a lot of desserts and breads out there that call for pulp.
I just got Cafe Gratitude's new dessert book, Sweet Gratitude (it's soooo awesome btw!!!). Their cake recipes call for 8 cups of almond flour which is almond pulp from nut milk according to their book.
Right now I have about 1 cup of almond pulp in the freezer. When I have enough for 4 cups I'm going to cut one of SG's cake recipes in half and give it a try.
That pulp is great for making almond flour.
Spread it out as evenly as possible on a sheet in your dehydrator. Dehydrate till dry as a bone then grind up in a coffee or spice grinder in to a fine powder.
Ahhhh... a tasty problem to have... so many possibilities!
First, go simple: I caught my roommate eating it, spoon in one hand, agave nectar bottle in the other!
I will concur with Ms. Vegan-licious's response about cinnamon rolls... I tried her C-roll with almond cream recipe (which calls for hazelnut pulp but I'm sure you could use either) last week to make a sweet, indulgent birthday breakfast for my sweetie...I am expecting a marriage proposal anytime now... ;)
I add the pulp to thicken up my smoothies (makes your cacao-shakes killer!!!)
I make warmed (in the dehydrator) breakfast porridge with it (use some of the milk itself and add apples, cinnamon, soaked apricots... etc). I'm an avid bicycle commuter and this is my favorite power breakfast!
Also, it makes a GREAT nut cheese if you add a bit of another soaked "creamier" nut like sunflower seeds or cashews. To this nut cheese base I'll add basil leaves, sun-dried tomatoes (soak them until plump and add the savory soaking juice instead of sea-salt!) a tablespoon or so of lemon juice, peppers, green onion, garlic... This is a good option because you can use up quite a bit of the pulp.
Raw soups can be thickened nicely with leftover nut pulp too.
Always a race against the clock... pulp is only good for a couple of days in the fridge!!!