20 comments

  1. Donna
    Donna

    BOTH…Sonia..definitively BOTH!!! Superlative, informative post…I’ve been so concerned about the waste factor of expensive nuts ..not to mention the time factor….that it stopped me from attempting
    my own nut milk concoctions…Thank you for your many ideas with what to do with that precious “by-product” of the milk…and making your own nut meals/flours is especially a fabulous one, as these too add up with regards to the food budget!! I will be making your mini carrot muffin bites STAT…as a result..so wonderful that you’ve made them paleo-friendly! For those of us who are dairy and grain-free…thanks too for allowing us to rediscover “creamy” (nut milks) and “cocooning” (warm baked goods) descriptors back into our lives!

    March 13, 2012

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  2. Elly @ Nutmegs, Seven

    What a great idea! Glad to know I’m not the only one who will do ANYTHING to avoid wasting food!

    March 13, 2012

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  3. Erin @ Texanerin Baking

    Neat! It’s fantastic that you found something to do with the leftover pulp. Can you taste the pineapple at all or is it just a way to sweeten them? These look amazing. :)

    March 13, 2012

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  4. California Callie

    Oh I wish I know how to bake so I can do this kind of recipe.. I know this one is good and very Delicious!

    March 13, 2012

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  5. Heidi @ Food Doodles

    I have to admit, I do think that way so I’m super excited to see a recipe to use the pulp. I just couldn’t throw it away! Very yummy looking little muffins – I love the pineapple :D

    March 13, 2012

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  6. Laura

    Muffins are always a lovely option:) I just made some myself yesterday, so thanks for a new recipe for ones to try next time . . .

    March 13, 2012

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  7. Cara

    I keep meaning to start making my own nut milk too. Soon enough! And I will be bookmarking your pulp recipes, naturally :)

    March 13, 2012

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  8. Leanne @ Healthful Pursuit

    Yum, great work! I love making my own nut milks too but haven’t done it in forever. Great to know that you can make muffins out of the pulp. I’ve only ever made crackers because I was scared to bake with it and mess everything up!

    March 13, 2012

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  9. Natalie
    Natalie

    Hi, Sonia! I’m your long time “silent reader”, but I HAVE to speak out, finally. It’s because I just can’t keep feelings for myself – feelings of great respect for your efforts, gratitude for so many great ideas and recipes and also admiration of your creativity.)) Keep up the great things you do!
    And a little question about this recipe.. Did you use fresh or dried pulp? And what is best in your opinion – using dried or fresh pulp in recipes?

    March 14, 2012

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  10. Maria Carolina

    Hi Sonia!
    I made almond milk yesteday (yummers!, dried the pulp today, whizzed it in my blender and stored it in my pantry to use in recipes calling for almond flour (I’ve done it before–works fine). Love your blog! Anyway one last thing…I believe there is a typo in your note about making baking powder at home? You said you can make your own CORNSTARCH at home when I think you meant BAKING POWDER XD

    August 25, 2012

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