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6 Ways to Use Leftover Hazelnut Pulp

10 Uses for Hazelnut Pulp

If you have ever made hazelnut milk at home, you know the process can leave you with a pile of hazelnut pulp. Don't throw it away! There are plenty of great uses for hazelnut pulp, and many of the recipes for leftover hazelnut pulp are quite easy to make, too. Here are some ideas on how to use up that leftover hazelnut pulp:

1. Incorporate Hazelnut Pulp into Your Breakfast

A healthy breakfast gives your body crucial nutrients and the energy you'll need to get through the morning. Packed with protein, healthy fats and minerals, hazelnut pulp makes a great addition to a wide variety of breakfast dishes. Try using leftover hazelnut pulp as a topping for yogurt or smoothie bowls, or mix it into breakfast cereals, porridge or overnight oats.

2. Use it to Make No-Bake Tarts and Pies

Who needs an oven? No-bake recipes are totally in right now, and hazelnut pulp can be used to make a variety of no-bake desserts. Here's a super simple recipe for a grain-free tart crust that uses leftover hazelnut pulp:

  1. Mix 1 cup of fresh hazelnut pulp and 1 1/4 cups of pitted dates in a food processor until they form a dough.
  2. Press the dough into tart tins lined with cling film, and let it chill in the fridge for at least 30 minutes.
  3. Fill with your favorite no-bake tart filling (if you need inspiration, check out Julianne Bayer's incredible no-bake cookbook No-Bake Treats).

3. Use Hazelnut Pulp to Make Grain-Free Energy Bites

Using hazelnut pulp to make energy bites is a simple and delicious way to use up leftover pulp from making hazelnut milk. In her much-praised book DIY Nut Milks, Nut Butters, and More: From Almonds to Walnuts, Melissa King shares her super-easy recipe for Grain-Free Energy Bites which calls for hazelnut pulp or almond pulp, unsweetened shredded coconut, Medjool dates, and water.

4. Turn it into Hazelnut Flour and Use it in Baking

No-bake recipes aside, hazelnut pulp can also be turned into hazelnut flour and then used to replace some of the regular flour in recipes for breads, muffins, cookies, and more. Here's how to make hazelnut flour from hazelnut pulp:

  1. Spread fresh almond pulp on a lined baking tray and dehydrate at 210°F (100°C) in a pre-heated oven. Stir the pulp with a spoon every now and then to make sure that it dries out evenly.
  2. Once the pulp is completely dry to the touch (after about 1 to 2 hours), remove it from the oven and let it cool.
  3. Process the dehydrated pulp in a blender or food processor until it is finely ground. Store in an airtight container in a cupboard until you are ready to use it.

5. Use it to Boost the Nutritional Value of Your Smoothies

Throw a handful of fresh leftover hazelnut pulp into a smoothie for a boost of protein, fiber and healthy fats. You can also freeze hazelnut pulp the same way you would freeze almond pulp, and then use it later for smoothies. The best way to freeze any type of nut pulp for later use in smoothies is to first pre-freeze the pulp in individual portions in an ice cube tray, and once the cubes are frozen, transfer them to a freezer-safe bag or container for storage. When you freeze nut pulp this way, you can just grab a cube or two for a smoothie.

6. Use Hazelnut Pulp to Make Gluten-Free Breadcrumbs

Did you know that the leftover pulp from making hazelnut milk can also be used to make gluten-free breadcrumbs? All you have to do is spread the leftover hazelnut pulp onto a parchment-lined baking sheet and dry it at a low temperature in your oven or a food dehydrator. Once the pulp is dry, it can be used as a gluten-free substitute for breadcrumbs in almost any recipe that uses breadcrumbs as a topping, binder or breading.

Nut Recipes Book


Melissa King's much praised DIY Nut Milks, Nut Butters & More is your all-in-one guide to homemade nutty goodness. Not only does it contain recipes for nut milks and butters, it also contains plenty of recipes for mouthwatering whole-food snacks and desserts that feature nut milks, nut butters, and even leftover nut pulp! What's more, every recipe in this extraordinary cookbook is gluten-free and vegan. To learn more, or to order your copy of this ultimate guide to nut milks and butters, click here.