— Maura Ema

There are a number of uses. I don't make my own almond milk anymore. On, on occasion it's very easy to make, you know, nut and seed milks, uh, in my Vitamix, uh, I don't have a special machine, I just do it. But I tend to use oat milk and soy milk. So almond pulp, I have dried it to make a gluten-free breadcrumb. It actually was very nice. I've added it to a cracker recipe, um, making energy bites. So I pulled this bag 'cause I didn't have any bites left, but this is soon foods that make the tahini that I like, the sum sisters live in Philadelphia and this is something that they're selling now. Maple, coconut dates, tahini oaks and coconut flakes. So it's healthy. That's, that's really all it is. Dates, oat tahini, coconut, sesame seeds, maple syrup, vanilla extract, very healthful snack. And we can do that. But when I'm making something like that myself, I will put some um, almond pulp or other nut pulp in there and also I add it to smoothies, I add it back into smoothies. But I like to taste it because sometimes the skin of the almond can taste bitter or tannic 'cause that's where the tannins are. So that's what I would say about that.