Almond Milk November 30 2015
If you have made almond milk (or any other nut milk) do not throw the pulp away. Instead turn it into simple, quick, delicious and gluten-free almond pulp cookies. I got recently send, from the lovely people at the Thrive Magazine, Juico Slow Juicer and decided to put it to a test and make some almond milk. (Link to my post about almond milk) The milk was so delicious and left me with loads of yummy almond pulp, which is full of protein, vitamins and fiber, so I couldn’t bear to throw it away that I decided to bake up some biscuits. I added some shredded coconut for texture, honey for touch of sweetness, chia egg to help to bind it together, cinnamon for a bit of warmth and spice and of course a splash of freshly made almond milk to ensure the cookies are not too crumbly. Here are my ingredients but do not let me limit your creativity and add/change/swap your favourite ingredients.
Don’t worry if you don’t have any pulp left, you could use almond flour or ground almonds too.
2 cups almond pulp
1 chia egg (1tbsp of chia seeds + 3tbsp almond milk, let sit for 10 min)
6 tbsp. almond milk
1-2 tbsp. honey (depending how sweet your sweet tooth is)
1 heaped tsp cinnamon
3 tbsp. unsweetened shredded coconut
1 tsp vanilla extract
Preheat the oven to 180 degrees and line up your baking tray with baking paper.
Next mix all ingredients in a bowl and combine well. Roll dough into balls, place on the baking tray and flatten with your fingers to create a cookie shape. Pop in the oven and bake for 30-35 minutes or until golden brown colour. Let cool down completely before taking of the tray and devouring.
There you go, how simple. If you do give the almond milk a go, save the leftover pulp and try baking these cookies, they are worth it! Remember to serve them with glass of homemade almond milk.