To make almond flour, which is quite expensive in the stores, simply take the pulp remaining from making the almond milk and spread it out on the sheets of a food dehydrator. You can either put the pulp directly onto the fruit sheets or onto a layer of parchment paper on then onto any sheet. Set the dehydrator to around 109 degrees. The pulp should be dried after about 10-12 hours. If it crumbles easily between your fingers, it's done. Run the dried pulp through a food processor for a minute or so until it is powdery. The flour can be stored in a tightly sealed glass jar and in a cool, dark space.