- 1 cup nut or seed pulp, loosely packed
- Preheat your oven to its lowest temperature (ours goes to 170° F), and set a rack in the middle.
- After squeezing out as much of the liquid as you possibly can in the last steps of your homemade nut/seed milk prep, dump the pulp onto an unlined baking tray, and spread into an even, thin layer with a rubber scraper.
- Place the pulp in the oven and prop the door open to release the moisture and speed along the drying process (I use the end of a wooden spoon for this). Bake until the pulp is completely dry, checking in and stirring it around every 30 minutes or so. At 170° F, this process typically takes between 2 and 3 hours.
- Using a spice grinder, food processor or blender, process the dried pulp into a fine powder. Transfer your flour to a tightly sealing container, and store in the fridge or the freezer to prevent them from turning rancid.
NOTE
Total baking time will vary depending on how much liquid was squeezed out initially, and on the temperature of your oven. Our oven’s low is 170° F. Yours may go lower, which is great, but keep in mind the drying process will take longer. I definitely wouldn’t go much higher than 170° F, as the goal is not to color or toast the pulp; only to remove the moisture.
You can refrigerate the flour 1 to 2 months, or freeze it for 6 to 8 months. If frozen, remove the amount needed for your recipe and let it come to room temperature for 30 minutes prior to using.