What Almond Okara is?

Almond Okara is the paste that remains after preparing almond milk, that paste is the result of the cold extraction usually made with the almond flour and water using a Cheesecloth

No waste it’s popular now but it was just the everyday life in every Kitchen, in every Village, in every Farm.

Okara originally refers to the paste that remains after preparing the soy milk, it means “shell” in Japanese and refers to the non-soluble fiber that is usually used for other preparations. If you want to know more about How to make Almond Milk old way click here:

How to make Almond Milk Old Way

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How you can use it?

Almond Okara is a product highly recommended for coeliacs and diabetics, it does not contain gluten and its GI is low so it can be used as flour, a good base for making some crackers, cookies, biscuits, or just added in a mix making granola for breakfast.

It can be very versatile if you want to create more.

Thinking about the use of breadcrumb instead of it okara almond can be an original substitute:

Courgette in the oven, or on fish, it works very well also in sea fruits spaghetti. Of course, don’t have the expectation of almond taste, it will give you back a remind of it but almonds are always very delicate so, especially if crunchy, it will give back a beautiful aroma.

How to make almond okara

There is only one passage if you want to use okara almond to follow. Because after your almond milk this paste will be humid so it’s essential to put in the oven for some minutes and bake it.

How to store it

After the bake, you can store it in a jar and use it when you need it.