use the leftover "pulp" from making nutmilk for crab cakes, salmon cakes, meatloaf etc for binding purposes. I assume you will get more fiber and nutrients from that then bread crumbs. I made brazil nut milk last week. I saved the "pulp" because I knew I would be making salmon cakes. You can use finely ground nuts for "coating" purposes (I'm going to do that when I make baked coat cheese).