Almond Rosemary Raisin Stuffing

By Chef:  Christina Ross
Posted: January 17, 2013


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Christina shows us what to do with all that leftover almond pulp after making fresh almond milk! We love not letting anything go to waste, don’t you?


  • ¼ cup flax meal
  • ½ cup almond pulp
  • ¼ cup raisins
  • 2 stems rosemary
  • 1 tsp white chia seeds
  • 1 pinch sea salt
  • 2 tsp coconut nectar


1. Place all ingredients in food processor and process until a moist crumble.

2. Use to stuff bell peppers, mushrooms, or any other veggie dish or even as a side dish.

3. Dehydrate for a drier texture depending on the recipe you are making.

4. Form into a bread pan and make a loaf of bread

5. Spread mixture out onto dehydrator sheets and score into crackers

Have fun with this recipe, I know you’ll love it!