This recipe came out of the quandary facing all makers of homemade nut milk… What to do with all that leftover nut pulp? Although making yummy almond milk every week (check out my recipe here), and creating delicious baked goods that taste oh-so-amazing with a tall glass of cold almond milk can lead to a pretty vicious cycle, I am actually finding a wealth of yummy, healthy, gluten-free recipes that almond pulp is perfectly suited for.
So, behold my delicious, gluten-free, moist, cakey and amazing brownies!! For those of you who are not yet making your own nut milks (seriously, get on the bandwagon!), just substitute 3/4 cup finely ground nuts (almond works best). The brownies won’t come out quite as cakey and moist, but they’re still delish!